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Flavorful Slow Cooker Birria Tacos Recipe with Rich Consommé Broth Made Easy

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This slow cooker birria taco recipe features tender, juicy beef cooked in a rich consommé broth, perfect for a hands-off, flavorful meal. Serve the tacos dipped in the savory consommé for an authentic and comforting experience.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 4 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 2 cups beef broth (low sodium preferred)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Corn tortillas (freshly warmed)
  • Chopped white onion (for topping)
  • Fresh cilantro, chopped (for topping)
  • Lime wedges (for serving)
  • Queso fresco or shredded Oaxaca cheese (optional)

Instructions

  1. Place the dried guajillo and ancho chilies in a bowl, cover with hot water, and soak for 15 minutes until soft. Drain and set aside.
  2. In a blender, combine the soaked chilies, chipotle pepper, garlic cloves, quartered onion, apple cider vinegar, cumin, oregano, cinnamon, smoked paprika, and 1 cup beef broth. Blend until smooth. Add more broth if needed to reach a thick yet pourable consistency.
  3. Pat the beef chuck chunks dry with paper towels. Season generously with salt and pepper on all sides.
  4. Place the beef in the slow cooker and pour the chili sauce over it. Add the remaining 1 cup beef broth. Stir gently to coat the meat.
  5. Cover and cook on low for 8 hours or high for 5 hours until the meat is fork-tender and shreds easily.
  6. Remove the beef chunks and shred them with two forks. Return the shredded meat to the slow cooker, stirring it into the cooking liquid to soak up all the flavors.
  7. Using a fine mesh strainer, strain the cooking liquid into a bowl or pot to make the consommé broth. Keep warm.
  8. Heat a skillet over medium heat. Warm tortillas one at a time, about 30 seconds per side, until pliable. For extra flair, lightly dip each tortilla into the consommé broth before frying on the skillet until slightly crispy edges develop.
  9. Spoon a generous amount of shredded meat onto each tortilla. Top with chopped onion, cilantro, and cheese if using.
  10. Serve immediately with lime wedges and a small bowl of consommé for dipping.

Notes

Toast dried chilies lightly before soaking to enhance smoky flavor. Skim excess fat from consommé after straining for clarity. Warm tortillas before dipping in consommé to prevent tearing. Slow cooking low and slow yields the best tender meat. Leftovers can be stored separately and reheated gently.

Nutrition

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

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