Print

Easy Crockpot Birria Tacos with Consomé

crockpot birria tacos - featured image
Print Recipe

This crockpot version of birria tacos captures deep, slow-cooked magic without needing a truck or a trip to Jalisco. Tender shredded beef, melted cheese, and rich consommé for dipping make it next-level comfort food.

Ingredients

Scale
  • 3 pounds beef chuck roast (or brisket), cut into 4-inch chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 dried chile de árbol (optional, for heat)
  • 1 medium white onion, roughly chopped
  • 6 cloves garlic, smashed
  • 3 Roma tomatoes, quartered
  • 4 cups beef broth (Better Than Bouillon recommended)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano (Mexican oregano preferred)
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • 2 tablespoons vegetable oil, for searing
  • 12–16 corn tortillas (white or yellow)
  • 2 cups shredded Oaxaca cheese (or mozzarella)
  • 1 cup fresh cilantro, chopped
  • 1 cup white onion, finely diced
  • 2 limes, cut into wedges
  • Your favorite salsa (optional)

Instructions

  1. Place the dried guajillo, ancho, and árbol chiles in a dry skillet over medium heat. Toast them for 30-45 seconds per side until fragrant and slightly puffed. Do not burn them. Transfer toasted chiles to a medium saucepan and cover with 2 cups of water. Bring to a boil, then turn off heat and let soak for 15 minutes until softened.
  2. While chiles soak, heat 1 tablespoon vegetable oil in the same skillet over medium heat. Add chopped onion, garlic, and quartered tomatoes. Cook for 5-7 minutes, stirring occasionally, until onions are translucent and tomatoes start to break down. Transfer softened chiles (reserve soaking water) and cooked vegetables to a blender. Add 1 cup chile soaking water, apple cider vinegar, cumin, oregano, smoked paprika, and black pepper. Blend on high until completely smooth, about 2 minutes. Strain th…
  3. Pat beef chuck roast chunks dry with paper towels. Season generously with salt on all sides. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Sear beef in batches (do not crowd the pan) for 3-4 minutes per side until deeply browned. Transfer seared meat to slow cooker.
  4. Pour blended chile sauce over meat in slow cooker. Add beef broth and bay leaves. Stir to coat meat. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until meat shreds easily with a fork.
  5. Using tongs, transfer cooked beef to a large bowl. Discard bay leaves. Let meat cool slightly, then shred with two forks. Pour about 1 cup of consommé over shredded meat to keep it moist. Cover with foil to keep warm.
  6. Skim excess fat from surface of remaining liquid in slow cooker. Taste and adjust salt. If consommé tastes flat, add a splash more apple cider vinegar. Pour consommé into small bowls for dipping.
  7. Dip each corn tortilla into consommé briefly to coat both sides. Place dipped tortilla in a hot, lightly oiled skillet or griddle over medium heat. Add a generous handful of shredded Oaxaca cheese to one half, then top with shredded beef. Fold tortilla over and press gently with a spatula. Cook for 1-2 minutes per side until tortilla is crispy and cheese is melted. Repeat with remaining tortillas.

Notes

Toast chiles with care—30 seconds per side is plenty. Sear meat in batches to avoid steaming. Don’t skip the apple cider vinegar; it brightens the consommé. Let consommé rest for 10 minutes before skimming fat. For extra flavor, dip tortillas twice: once before filling and once after folding. Make consommé a day ahead for deeper flavor.

Nutrition

Keywords: birria tacos, crockpot birria, beef birria, consommé, slow cooker tacos, Mexican tacos, shredded beef tacos

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