Easy Birria Tacos Consomme

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

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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

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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.