Simmering Slow Cooker Birria Tacos With Consomme Recipe

Crafting succulent birria tacos in the slow cooker can turn an ordinary meal into a delightful culinary adventure.

Beef chuck roast slowly simmers with rich spices, creating mouthwatering aromas that fill your kitchen.

Mexican traditions inspire this tender, flavor-packed dish that melts in your mouth.

Warm corn tortillas become the perfect vessel for shredded meat bursting with complex seasonings.

Homemade consommé adds depth and authenticity to every single bite.

Crispy edges and juicy meat promise a satisfying experience you’ll want to recreate again and again.

Dive into this simple yet impressive recipe that brings restaurant-quality flavors directly to your dining table.

What Makes Slow Cooker Birria Tacos So Special

• Customize and Comfort: Packed with rich, bold flavors that appeal to all ages, making it perfect for family dinners or casual gatherings.
• Meal Prep Champion: Prepare ahead of time and enjoy a stress-free cooking experience with tender, flavorful beef that practically cooks itself.
• Versatile Crowd-Pleaser: Easily adaptable for various dietary preferences and can be served as tacos, over rice, or in multiple creative ways.

Birria Taco Ingredients with Consommé

• Chuck Roast: Tender, flavorful beef perfect for slow cooking.
• Beef Stock: Rich liquid that helps create deep flavor base.

• Salt, Black Pepper: Classic seasonings for enhancing meat flavor.
• Cumin, Paprika, Oregano, Thyme: Warm, aromatic spices that add depth.
• Cinnamon: Subtle warmth and complexity to the dish.
• Bay Leaves: Provides herbal undertone to the sauce.

• Onions, Garlic: Foundational aromatics for building flavor.
• Dried Chiles (Ancho): Mild, sweet peppers that add complexity.
• Cilantro Leaves: Fresh herb for bright, green notes.
• Tomato Sauce: Smooth base that helps bind the sauce.
• Corn Tortillas: Traditional wrapper for the birria.
• Cheese: Melty component for crispy taco texture.

• Olive Oil: Used for searing and preventing sticking.

How to Make Birria Tacos in the Slow Cooker

Step 1: Prepare Beef for Searing

Grab your chuck roast and generously season it with salt and pepper, making sure to cover all sides completely.

The goal is to create a flavorful outer crust that will lock in the delicious meaty goodness.

Step 2: Brown the Meat

Heat a frying pan on high heat and drizzle olive oil.

Carefully place the seasoned beef into the hot pan, searing each side for 2 minutes to create a beautiful golden-brown exterior.

Pour beef stock into the pan to capture all those amazing browned bits stuck to the bottom.

Step 3: Set Up Slow Cooker Magic

• Diced onions
• Chopped garlic
• Fresh cilantro leaves
• Tomato sauce
• Dried chiles
• Cinnamon
• Cumin
• Paprika
• Salt
• Pepper
• Oregano
• Thyme
• Bay leaves

Pour remaining beef stock until the meat is just covered.

Cook on low for 8-10 hours until the beef becomes incredibly tender.

Step 4: Shred and Sauce the Beef

Remove the beef using tongs and shred it with two forks.

Remove bay leaves from the cooking liquid.

Blend the cooked onions, peppers, and garlic until smooth, mixing it back into the cooking liquid.

Coat the shredded beef with about half a cup of the sauce.

Step 5: Craft the Tacos

Preheat oven to 300°F.

Heat a skillet with olive oil spray.

Dip corn tortillas lightly in the sauce, then place in the pan.

Sprinkle cheese over the tortilla, add shredded beef to one half, and fold over.

Transfer each taco to a sheet pan in the oven to keep warm.

Step 6: Serve and Enjoy

Plate the crispy, cheesy birria tacos with a small bowl of consomme on the side for dipping.

Get ready for a flavor explosion that will make your taste buds dance!

Birria Taco Cooking Tips You Need

• Pat the chuck roast dry before seasoning to ensure a deep, golden-brown crust that locks in rich, meaty flavors during the searing process.
• Adjust the number and type of dried chiles to control the heat intensity, using milder varieties like guajillo or ancho for less spiciness.
• When blending the sauce, add a splash of cooking liquid to create a silky, well-integrated consistency that coats the beef perfectly.
• Dip tortillas in the consomme before grilling to add extra flavor and create a crispy, slightly chewy texture that elevates the taco experience.
• Cook the beef a day ahead and store in the refrigerator, allowing flavors to develop and making final taco assembly quick and easy.

Reheating and Storing Birria Tacos with Broth

• Store leftover birria beef and consomme in airtight containers for up to 4 days in the refrigerator. Separate the meat from the sauce to maintain optimal texture.
• Pack cooled meat and sauce in freezer-safe containers or heavy-duty freezer bags. Properly stored, birria can last up to 3 months frozen. Thaw overnight in the refrigerator before reheating.
• Warm shredded beef gently in a skillet with a splash of consomme over medium-low heat. Stir occasionally to prevent drying and maintain moisture. Cover the skillet to help retain steam.
• Revive leftover tacos in a preheated 350°F oven for 5-7 minutes. Place on a baking sheet and cover loosely with foil to prevent burning. Crisp the tortillas for the last 1-2 minutes for added texture.

Perfect Pairings for Birria Tacos

• Flavor Fusion Companions: Perfect Pairings for Birria Tacos
• Craft a Zesty Margarita: Blend tequila, fresh lime juice, and a touch of agave nectar to complement the rich, spicy beef. The citrusy kick cuts through the meat's intense flavors and cleanses the palate between bites.
• Elevate with Mexican Street Corn: Grill corn on the cob, slather with mayo, sprinkle cotija cheese, chili powder, and lime. The creamy, tangy side dish provides a perfect contrast to the savory, spice-packed tacos.
• Cool Down with Cucumber Radish Salad: Thinly slice cucumbers and radishes, toss with cilantro, lime juice, and a pinch of salt. This light, refreshing salad balances the heavy, robust meat and adds a crisp texture to the meal.
• Refresh with Agua Fresca: Mix watermelon or pineapple with water and a hint of mint. This light, sweet drink helps temper the spiciness and provides a cooling counterpoint to the intense birria flavors.

Flavorful Birria Taco Variations

• Keto-Friendly Birria: Replace corn tortillas with large lettuce leaves or low-carb cauliflower tortillas. Use grass-fed chuck roast and ensure all spices are sugar-free for a low-carb version that maintains the rich, authentic flavor profile.
• Vegetarian Birria Alternative: Substitute beef with jackfruit or portobello mushrooms, using similar spice blend and slow-cooking method. Maintain the rich sauce and cooking technique while creating a plant-based version that mimics the original texture and taste.
• Instant Pot Quick Version: Transform the slow cooker recipe into a pressure cooker method by reducing cooking time to 45-60 minutes on high pressure. Keep all original ingredients and spices, but significantly decrease overall preparation and cooking duration for busy home cooks.
• Gluten-Free Adaptation: Confirm all ingredients are certified gluten-free, especially tomato sauce and spice blends. Use corn tortillas or gluten-free tortilla alternatives to ensure the recipe remains safe for those with gluten sensitivities while preserving the authentic birria experience.

FAQs

• How spicy are these birria tacos?

The spice level is mild to medium. Ancho chiles provide a deep, smoky flavor without intense heat. You can easily adjust the spiciness by reducing or adding more dried chiles.

• What type of beef works best for this recipe?

Chuck roast is ideal because it’s well-marbled and becomes incredibly tender after slow cooking. The fat content helps create rich, juicy meat that shreds perfectly.

• Can I make this recipe without a slow cooker?

Yes, you can use a Dutch oven or large pot. Cook the beef in the oven at 325°F for 3-4 hours, covered, until the meat is fall-apart tender. The cooking method is similar, just with a different heat source.

• Why do I need to dip the tortilla in sauce before cooking?

Dipping the tortilla in the sauce before cooking helps create a crispy, flavorful exterior and adds moisture. This technique also gives the tacos their signature reddish-brown color and enhances the overall taste of the dish.

Easy Birria Tacos With Consomme In The Slow Cooker Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 30 reviews

• Total Time: 10 hours 30 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Savory Mexican birria tacos spotlight tender, spice-rubbed beef slow-cooked to perfection in a rich, aromatic broth. Crispy corn tortillas dipped in consommé and filled with succulent meat offer a delicious culinary journey you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Meat:

• 23 pounds beef chuck roast, boneless

Spices and Seasonings:

• 1 tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground smoked paprika (or ground chipotle pepper)
• 1/2 teaspoon dried thyme (ground or whole)
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 dried ancho chiles
• 2 bay leaves

Additional Ingredients:

• 2 tablespoons olive oil
• 2 yellow onions (about 2–3 cups)
• 4 garlic cloves (4 teaspoons)
• 1 cup fresh cilantro leaves
• 8 ounces tomato sauce (or crushed tomatoes)
• 4–5 cups beef stock or broth
• 18 corn tortillas, 6 inch (assumes 3 tacos per serving)
• 20 ounces Oaxaca cheese, shredded (mozzarella is a good substitute)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Meticulously prepare the chuck roast by removing any unnecessary connective tissues, ensuring a clean meat preparation surface.
2. Create a robust seasoning blend combining salt, pepper, cumin, paprika, and oregano to enhance the meat’s natural flavors.
3. Heat a heavy-bottomed skillet to high temperature, drizzling olive oil to create an optimal searing environment for the beef.
4. Carefully brown the seasoned chuck roast on all sides, developing a rich caramelized exterior that locks in deep, complex flavors.
5. Deglaze the searing pan with beef stock, capturing every nuanced browned bit to intensify the sauce’s depth.
6. Transfer the seared meat to the slow cooker, layering aromatic ingredients like diced onions, minced garlic, torn cilantro leaves, and dried chiles.
7. Incorporate tomato sauce and fragrant spices including cinnamon and thyme, ensuring complete ingredient distribution throughout the cooking vessel.
8. Pour remaining beef stock until the meat is nearly submerged, creating a moisture-rich braising environment.
9. Allow the slow cooker to transform the tough meat into tender, succulent strands over 8-10 hours on low temperature.
10. Extract the cooked beef, using two forks to meticulously shred into delicate, uniform pieces.
11. Strain the cooking liquid, separating solids to create a velvety sauce by blending onions, peppers, and select cooking liquid.
12. Preheat a skillet and lightly oil the surface, preparing for taco assembly.
13. Dip corn tortillas into the prepared sauce, creating a moisture barrier and additional flavor profile.
14. Layer each tortilla with melted cheese and shredded beef, folding into a classic birria taco shape.
15. Gently crisp the tacos in the skillet, developing a golden-brown exterior.
16. Transfer completed tacos to a warm oven, maintaining optimal temperature and texture.
17. Serve immediately with reserved consommé for dipping, providing a rich, immersive dining experience.

Notes

• Toast whole spices before grinding to enhance their depth and release more intense flavors, creating a more complex and aromatic birria sauce.
• Allow chuck roast to rest at room temperature for 30 minutes before searing, ensuring more even cooking and better browning.
• Consider using a mixture of dried chiles like guajillo and ancho for more nuanced, layered heat and flavor profile in the sauce.
• For gluten-free adaptation, verify corn tortillas are certified gluten-free and use gluten-free beef stock to accommodate dietary restrictions.

• Prep Time: 30 minutes
• Cook Time: 10 hours
• Category: Lunch, Dinner, Snacks
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 90 mg