Print

Easy Crockpot Birria Tacos with Consomé

crockpot birria tacos - featured image
Print Recipe

These slow cooker birria tacos deliver deep, complex flavor with minimal effort. The beef becomes impossibly tender in a rich chile broth, then gets crispy in a hot pan for the perfect taco.

Ingredients

Scale
  • 3–4 dried guajillo chiles (stems and seeds removed)
  • 2–3 dried ancho chiles (stems and seeds removed)
  • 1 whole head of garlic (halved crosswise)
  • 1 medium white onion (roughly chopped)
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon smoked paprika (optional)
  • 2 bay leaves
  • 4 cups low-sodium beef broth
  • Salt and black pepper to taste
  • 3–4 pounds beef chuck roast (trimmed of excess fat)
  • 1 tablespoon neutral oil (like avocado or canola)
  • Corn tortillas (small, street-taco size)
  • Shredded mozzarella or Oaxaca cheese
  • Fresh cilantro (chopped)
  • Diced white or red onion
  • Lime wedges
  • Diced radishes (optional)
  • Hot sauce (like Cholula or Valentina)

Instructions

  1. Prepare the chiles: Remove stems and seeds from guajillo and ancho chiles. Rinse under cool water, then cover with hot water and soak for 15-20 minutes until soft and pliable.
  2. Sear the beef: Pat chuck roast dry, season generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear beef for 3-4 minutes per side until a deep brown crust forms. Transfer to slow cooker.
  3. Toast the aromatics: In the same skillet, add halved garlic (cut side down) and chopped onion. Cook for 3-4 minutes until onion softens and garlic is fragrant, scraping up browned bits.
  4. Blend the chile sauce: Drain soaked chiles and transfer to a blender. Add toasted garlic and onion, tomato paste, apple cider vinegar, cumin, oregano, smoked paprika (if using), and 2 cups beef broth. Blend on high for 2-3 minutes until smooth.
  5. Strain (optional): Pour chile sauce through a fine-mesh strainer into the slow cooker, pressing on solids to extract all liquid.
  6. Add remaining broth and bay leaves: Pour remaining 2 cups beef broth into slow cooker. Add bay leaves and stir. Beef should be mostly submerged; add more broth or water if needed.
  7. Slow cook: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours until beef shreds easily with a fork.
  8. Shred the beef: Transfer beef to a large bowl, let rest 5 minutes, then shred with two forks. Discard large pieces of fat. Ladle about 1 cup consommé over shredded beef and stir to keep moist.
  9. Strain the consommé: Pour remaining liquid through a fine-mesh strainer into a clean bowl. Discard bay leaves and solids. Season with salt to taste. Keep warm.
  10. Assemble the tacos: Heat a large skillet or griddle over medium heat. Dip a corn tortilla into consommé (quick dunk on both sides) and place in hot skillet. Add a generous handful of cheese to one half, then top with a few tablespoons shredded beef. Fold over. Cook 2-3 minutes per side until crispy and cheese is melted.
  11. Serve immediately: Arrange tacos on a platter with small bowls of consommé for dipping. Top with cilantro, diced onion, and lime squeeze. Add radishes and hot sauce as desired.

Notes

Toast chiles carefully to avoid bitterness. Don’t skip searing the beef for maximum flavor. Let consommé settle and skim fat if desired, but leaving it adds flavor. Don’t overfill tacos for best crispiness. Keep consommé warm while assembling. Prep toppings while beef cooks to save time.

Nutrition

Keywords: birria tacos, crockpot birria, slow cooker birria, beef tacos, consommé, Mexican food, easy dinner, weeknight meal

Find it online: https://siennaspoon.com/easy-crockpot-birria-tacos-with-consom-e/