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Flavorful Birria Tacos with Consomme Slow Cooker Recipe Easy and Perfect

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A comforting and flavorful slow cooker birria tacos recipe with rich consomme for dipping, perfect for busy schedules and casual gatherings.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 5 dried guajillo chilies
  • 3 dried ancho chilies
  • 2 dried chipotle chilies
  • 4 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 1 tsp dried oregano (Mexican oregano if available)
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • Salt to taste
  • 4 cups beef broth, low sodium preferred
  • 2 cups water
  • 10–12 small corn tortillas
  • Shredded Oaxaca or mozzarella cheese
  • Chopped white onion and fresh cilantro
  • Lime wedges
  • Sour cream or Mexican crema (optional)

Instructions

  1. Remove stems and seeds from dried guajillo, ancho, and chipotle chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Soak them in hot water for about 20 minutes until softened.
  2. Drain the softened chilies, then blend them with garlic, quartered onion, oregano, cumin, cinnamon, black pepper, apple cider vinegar, and 1 cup beef broth until smooth. Add water if needed to blend evenly.
  3. Pat the beef chuck roast dry and season generously with salt. Optionally brown the meat in a hot skillet with oil for 3-4 minutes per side.
  4. Place beef chunks in the slow cooker. Pour chile sauce over the meat, add remaining 3 cups beef broth and 2 cups water, then add bay leaves.
  5. Cover and cook on low for 8 hours or on high for 4-5 hours until meat is fork-tender.
  6. Remove beef and shred with forks, discarding large fat pieces. Return shredded meat to juices and stir to coat.
  7. Strain cooking juices through a fine mesh sieve into a bowl to make consomme.
  8. Heat a skillet or griddle over medium heat. Dip each corn tortilla briefly into consomme, place on skillet, sprinkle cheese on one half, add shredded meat, fold tortilla, and cook until crisp and golden, about 2-3 minutes per side.
  9. Serve tacos hot with warm consomme for dipping. Garnish with chopped onion, cilantro, lime wedges, and optional sour cream or crema.

Notes

Toast chilies carefully to avoid bitterness. Browning meat is optional but adds flavor. Keep consomme warm during serving for best dipping experience. Use Oaxaca or mozzarella cheese for best melting. For dairy-free, omit cheese or use nutritional yeast. Corn tortillas are naturally gluten-free; check labels for flour tortillas.

Nutrition

Keywords: birria tacos, slow cooker birria, consomme, beef tacos, Mexican recipe, easy birria, slow cooker recipe, comfort food

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