Easy Birria Tacos Consomme

Category: Dinner Ideas That Actually Work

Richly spiced birria tacos feature melt-in-your-mouth shredded beef simmered with vibrant Mexican chiles, herbs, and aromatics. The slow cooker tenderizes a generous cut of chuck roast, infused with cumin, cinnamon, ancho chiles, and tomato before being shredded and folded with creamy Oaxaca cheese inside corn tortillas. Each taco is pan-crisped, then dipped into a deeply flavored consomme for a moist and satisfying bite. This process ensures all the classic essence of birria with simple hands-off cooking, while the homemade sauce brings smoky, peppery warmth. Savory, cheesy, and perfect for gatherings or weeknight dinners.

Clare Recipes
Created By Lily Chen
Updated on Wed, 04 Jun 2025 10:17:06 GMT
A plate of meat and cheese tacos. Save
A plate of meat and cheese tacos. | lilicooks.com

If you crave rich comforting Mexican flavors and want a homemade meal that feels like a restaurant treat Birria Tacos with Consomme cooked in the slow cooker are a game changer The beef becomes melt in your mouth tender with hardly any effort The sauce is deeply flavored and dipping these cheesy crispy tacos into it feels like a celebration every time This version relies on the slow cooker plus a blender so anyone can make it even on a busy day

The first time I tested these birria tacos my house smelled so incredible that my neighbors ended up with a plate and now they always ask when Im making them again

Ingredients

  • Beef chuck roast: boneless and well marbled for ultra tender shredded beef
  • Olive oil: adds richness and helps with searing for extra flavor
  • Yellow onions: two or three for a complex sweet and savory base always pick firm ones with thin papery skins
  • Garlic cloves: fresh cloves bring sharp aromatic warmth
  • Dried Ancho chiles: essential for deep smoky flavor opt for soft flexible peppers for freshness
  • Ground cinnamon: a hint of spice that ties the sauce together
  • Ground cumin: classic earthiness that makes the whole dish unmistakably Mexican
  • Ground smoked paprika or ground chipotle pepper: adds extra smokiness look for a deep red powder
  • Dried thyme: savoriness that rounds out the sauce whole or ground both work
  • Dried oregano: try for Mexican oregano if you can otherwise any high quality dried type is great
  • Salt and ground black pepper: season generously for bold layered taste
  • Bay leaves: classic for slow braises and rich broths
  • Fresh cilantro leaves: blended for a fresh and herbal lift
  • Tomato sauce or crushed tomatoes: for acidity and a well balanced sauce
  • Beef stock or broth: go for a low sodium good quality one if possible
  • Corn tortillas: six inch classic size always check that they are pliable and fresh
  • Oaxaca cheese: shredded perfectly melty go for mozzarella if you cant find it

Step by Step Instructions

Prep Aromatics:
Dice the onions and rough chop the garlic for even cooking Remove dried chile stems and shake out the seeds Cut them into two to three pieces for easier blending and fitting into your slow cooker
Sear Beef:
Heat a large pan on high until hot Season beef chuck roast with plenty of salt and pepper Drizzle in olive oil Sear roast two minutes per side to lock in flavor and color Pour one cup beef stock into the hot pan after the last flip and use a wooden spoon to scrape up all the caramelized bits Transfer everything to the slow cooker
Build the Sauce and Slow Cook:
Add onions garlic cilantro tomato sauce chiles cinnamon cumin smoked paprika thyme oregano salt black pepper and bay leaves to the slow cooker with the beef and the deglazing liquid Pour enough beef stock to just cover the meat Set slow cooker to low for eight to ten hours until beef shreds easily with forks
Shred Beef and Prep Consomme:
Remove the beef to a platter once done and shred it discarding any strings Pick out and discard bay leaves Use a slotted spoon to scoop out sauce solids onions peppers garlic and blend them until velvety smooth adding about half a cup cooking liquid if needed Return blended sauce to the slow cooker broth and stir Pour some over the shredded beef to keep moist
Make Birria Tacos:
Heat your oven to three hundred degrees F and a large skillet on medium high Spray skillet lightly with olive oil Dip one corn tortilla in the consomme and place in the hot pan Add a layer of shredded cheese and pile beef on half the tortilla Fold the tortilla to close and cook until crispy and golden on both sides Transfer finished tacos to a sheet pan in the oven to keep warm Repeat for all tacos
Serve:
Serve each taco with a small bowl of the consomme for dipping Top with extra cilantro onions or your favorite garnishes
A plate of beef birria tacos with consomme. Save
A plate of beef birria tacos with consomme. | lilicooks.com

My favorite part is how the slow cooked beef melts into shreds with hardly any effort and the sauce perfumes the house for hours Its a meal I associate with family get togethers laughter and everyone reaching for another taco

Storage Tips

Leftover birria beef and consomme store perfectly in airtight containers in the fridge for up to five days The tacos are best made fresh but you can prep the beef and sauce in advance and assemble just before serving To freeze portion the beef and sauce separately and store for up to three months

Ingredient Substitutions

If beef chuck is unavailable look for rump roast arm roast or even brisket For a different twist try using chicken thighs Oaxaca cheese is lovely but mozzarella or Monterey Jack will still give you a wonderful melt Factor Mexican oregano adds a unique kick but regular oregano keeps the dish balanced

Serving Suggestions

Birria tacos shine with classic garnishes like diced onions and fresh cilantro Slices of radish and a squeeze of lime add brightness The consomme is non negotiable for dunking but leftover beef can also be tucked into quesadillas or served over rice for a hearty dinner

A plate of beef birria tacos with consomme. Save
A plate of beef birria tacos with consomme. | lilicooks.com

A Little Context

Birria is originally from Jalisco Mexico where it is traditionally made with goat Birria tacos are now famous worldwide for their juicy filling and crispy cheese crust Slow cooking brings the full flavor home and modern twists like mozzarella make this classic more accessible

Recipe FAQs

→ What cut of beef is best for birria tacos?

Chuck roast is ideal for its marbling and tenderness after long simmering. Alternative cuts include tri-tip, rump roast, or bottom round if needed.

→ Can I substitute Oaxaca cheese in these tacos?

Yes, mozzarella is a great alternative for similar melting quality. Monterey Jack or cheddar can also be used if Oaxaca is unavailable.

→ What is a good replacement for dried ancho chiles?

Dried guajillo peppers work well or, in a pinch, use chipotle peppers in adobo—just use less for mild heat. Smoked paprika can help boost flavor.

→ How do I get crispy tortillas?

Lightly dip the corn tortillas in the chile consomme, then sear them in an oiled skillet before assembling with beef and cheese. Oven warming keeps them crisp.

→ What garnishes go best with birria tacos?

Fresh cilantro, diced onions, sliced radishes, and roasted corn are all classic options for brightening up the rich flavors.

→ Can I make this without a slow cooker?

Yes, a Dutch oven braised at 400°F for about 3 hours, or a pressure cooker using manufacturer instructions, works well for tender beef.

Easy Birria Tacos Consomme

Slow-cooked beef and cheese folded in tortillas, dipped in savory chile consomme for bold Mexican flavor.

Preparation Time
10 min
Cooking Time
525 min
Overall Time
535 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Beginner-Friendly

Cuisine Type: Mexican

Output: 6 Serves

Dietary Options: ~

Ingredients

→ Beef and Spices

01 2-3 pounds boneless beef chuck roast
02 2 tablespoons olive oil
03 2 yellow onions (about 2-3 cups), diced
04 4 garlic cloves, chopped (4 teaspoons)
05 2 dried ancho chiles, stems removed and seeds discarded
06 ½ teaspoon ground cinnamon
07 1 tablespoon ground cumin
08 ½ teaspoon ground smoked paprika or chipotle pepper
09 ½ teaspoon dried thyme, ground or whole
10 1 tablespoon dried oregano
11 2 teaspoons salt
12 2 teaspoons ground black pepper
13 2 bay leaves

→ Liquids and Sauce Ingredients

14 1 cup fresh cilantro leaves
15 8 ounces tomato sauce or crushed tomatoes
16 4-5 cups beef stock or broth

→ Taco Assembly

17 18 corn tortillas, 6 inch
18 20 ounces Oaxaca cheese, shredded (mozzarella as substitute)

Steps

Step 01

Dice the onions, rough chop the garlic, and prepare the ancho chiles by removing stems and seeds. Cut the chiles into 2-3 pieces for easier blending.

Step 02

Preheat a skillet on high heat. Season the chuck roast with salt and pepper. Add olive oil to the pan, then sear each side of the beef for 2 minutes. Add 1 cup of beef stock to the pan to deglaze and scrape up browned bits. Transfer beef and liquid to the slow cooker.

Step 03

Add onions, garlic, cilantro, tomato sauce, ancho chiles, cinnamon, cumin, paprika, salt, pepper, oregano, thyme, and bay leaves to the slow cooker. Mix well. Pour in remaining stock until the liquid covers the beef. Set slow cooker to low for 8 or 10 hours.

Step 04

Once cooking is complete, transfer the beef to a cutting board. Use forks to shred the meat. Discard any string or large connective tissues. Return shredded beef to a bowl.

Step 05

Remove and discard the bay leaves. Using a slotted spoon, transfer the solids (onions, garlic, and chiles) from the slow cooker to a blender. Blend until smooth, incorporating ½ cup of cooking liquid if needed. Pour the blended sauce back into the slow cooker and stir. Add ½ cup of sauce to the shredded beef and mix well.

Step 06

Preheat oven to 300°F. Heat a skillet over medium-high heat and lightly spray with olive oil. Dip a tortilla into the sauce and place in the skillet. Sprinkle shredded cheese across the tortilla, then add shredded beef on one half. Fold the tortilla over and transfer to an oven sheet to keep warm.

Step 07

Repeat the process for all tacos. Serve each taco with a bowl of dipping sauce for full flavor.

Tips

  1. For authentic flavors, use Mexican oregano and Oaxaca cheese when possible.
  2. Leftover beef can be used in nachos or other dishes.

Required Tools

  • Slow cooker
  • Blender
  • Large skillet or frying pan
  • Cutting board
  • Tongs
  • Forks

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy from cheese
  • Gluten from corn tortillas (if cross-contaminated)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 793
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~