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Tender Slow Cooker Birria Tacos Recipe with Flavorful Consommé Made Easy

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Tender slow cooker birria tacos with smoky, spicy meat and a rich consommé perfect for dipping or sipping. Easy to prepare with simple ingredients and slow cooking.

Ingredients

Scale
  • 3 pounds beef chuck roast, trimmed and cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 dried chipotle chili, stemmed and seeded (optional)
  • 1 medium white onion, quartered
  • 5 cloves garlic, peeled
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 cups beef broth (low sodium if possible)
  • Salt and freshly ground black pepper, to taste
  • Corn tortillas (about 12)
  • 1 cup shredded Oaxaca cheese or mozzarella
  • Chopped fresh cilantro, for garnish
  • Diced white onion, for garnish
  • Lime wedges, for serving

Instructions

  1. Wipe dried guajillo, ancho, and chipotle chilies with a damp cloth to remove dust. Remove stems and seeds carefully. Place chilies in a bowl and cover with hot water. Soak for 15 minutes until soft.
  2. Drain chilies and add to blender with quartered onion, garlic cloves, apple cider vinegar, cumin, oregano, cinnamon, and cloves. Add about 1 cup of soaking liquid or beef broth. Puree until smooth, adding more broth if needed.
  3. Season beef chunks generously with salt and pepper. Place in slow cooker.
  4. Pour chili sauce over meat, add remaining beef broth, and stir gently to coat. Cover and cook on low for 8 hours or until meat is fork-tender. Alternatively, cook on high for 4-5 hours, checking tenderness early.
  5. Remove meat and shred with two forks. Return shredded meat to slow cooker and stir to soak up consommé.
  6. Heat skillet or griddle over medium heat. Dip each corn tortilla briefly into consommé broth, place on skillet, add shredded meat and cheese. Fold tortilla and cook 2-3 minutes per side until cheese melts and tortilla is crispy.
  7. Garnish tacos with chopped cilantro and diced onion. Serve hot with lime wedges and consommé on the side for dipping or sipping.

Notes

Soak dried chilies for at least 15 minutes to soften and remove bitterness. Blend sauce until silky smooth for best texture. Season gradually to avoid over-salting as broth reduces. For thicker consommé, simmer uncovered on stovetop for 10-15 minutes. Use gloves when handling chilies to avoid irritation. For dairy-free, omit cheese or use plant-based alternative. Leftovers store well separately in fridge or freezer.

Nutrition

Keywords: birria tacos, slow cooker birria, consommé, Mexican tacos, beef birria, slow cooked meat, easy birria recipe, gluten-free tacos

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