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Savory Birria Tacos Slow Cooker Recipe with Rich Consommé Easy and Perfect

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This slow cooker birria tacos recipe delivers tender, juicy beef with a rich consommé perfect for dipping. Easy to prepare and packed with bold flavors, it’s ideal for casual gatherings or weeknight dinners.

Ingredients

Scale
  • 3 pounds beef chuck roast, trimmed of excess fat
  • 4–5 dried guajillo chilies, stems and seeds removed
  • 2–3 dried ancho chilies, stems and seeds removed
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 medium white onion, roughly chopped
  • 4–5 garlic cloves, peeled
  • 2 tablespoons tomato paste
  • 4 cups beef broth, preferably low sodium
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 2 bay leaves
  • Salt and black pepper to taste
  • Corn tortillas, fresh or lightly toasted, for serving
  • Cheddar or Oaxacan cheese, shredded (optional)
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Prepare the chilies: Remove stems and seeds from guajillo and ancho chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Transfer to a bowl and cover with hot water. Let soak for 15 minutes until softened.
  2. Make the chili sauce: Drain the chilies and place them in a blender with chipotle peppers, white onion, garlic cloves, tomato paste, apple cider vinegar, cumin, oregano, and a pinch of salt. Add 1 cup (240 ml) of beef broth. Blend until smooth. Add more broth if needed to reach a pourable consistency.
  3. Prep the beef: Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
  4. Assemble in slow cooker: Place the beef in the slow cooker. Pour the chili sauce over the meat, then add the remaining 3 cups (720 ml) of beef broth and bay leaves. Cover and cook on low for 8 hours or on high for 4-5 hours until meat is fork-tender.
  5. Shred the meat: Remove the beef from the slow cooker and shred it using two forks. Discard bay leaves. Return shredded meat to the slow cooker and stir to coat with the sauce.
  6. Prepare the consommé: Skim any fat from the surface of the slow cooker liquid (consommé). Pour the consommé into a bowl for dipping.
  7. Assemble the tacos: Heat a skillet over medium heat. Dip corn tortillas briefly into the consommé, then place on the skillet. Add shredded beef and cheese if using, fold the tortilla, and cook until edges are crispy and cheese melts.
  8. Serve hot with fresh cilantro, chopped onions, lime wedges, and a side of consommé for dipping.

Notes

Do not over-toast the dried chilies to avoid bitterness. Skim excess fat from consommé but keep some for flavor. Dip tortillas in consommé before toasting to keep them moist and flavorful. If slow cooker liquid looks dry, add a splash of broth or water during cooking. For gluten-free option, use almond flour tortillas. Cheese is optional and can be omitted for dairy-free version.

Nutrition

Keywords: birria tacos, slow cooker birria, consommé, Mexican tacos, beef birria, easy birria recipe, slow cooked beef, taco recipe

Find it online: https://sparklechew.com/savory-birria-tacos-slow-cooker-recipe-with-rich-consomm-e-easy-and-perfect/