Easy Birria Tacos with Consomme in the Slow Cooker Recipe
If you dream of meltingly tender beef, deeply savory spices, and cheese-stretched tacos you can dunk into rich, aromatic consomme, you’re about to meet your new favorite dinner. Easy Birria Tacos with Consomme in the Slow Cooker are the ultimate comfort food feast—flavorful, hands-off, and guaranteed to impress the whole table. This version brings the bold, irresistible flavors of traditional birria right to your kitchen (minus hours over the stove), using simple ingredients and the magic of your slow cooker. Whether it’s a weekend treat or a weeknight special, you’ll want to make it again and again.
Ingredients You’ll Need
Each ingredient for Easy Birria Tacos with Consomme in the Slow Cooker plays a starring role, layering depth, color, and richness throughout the dish. These ingredients are easy to find but essential for that satisfying, authentic touch.
- Beef chuck roast, boneless: Choose well-marbled meat for tender, juicy shreds after slow cooking.
- Olive oil: Adds richness and helps create a flavor-packed sear on your beef.
- Yellow onions: Bring sweetness and body that infuses both meat and consomme.
- Garlic cloves: Offer aromatic depth, vital for that authentic birria taste.
- Dried Ancho chiles: Deliver gentle spice, smokiness, and signature reddish hue.
- Ground cinnamon: Just a hint adds warmth and unique background flavor.
- Ground cumin: Essential earthiness that sings in every bite.
- Ground smoked paprika or chipotle powder: Adds a smoky, robust undertone.
- Dried thyme (ground or whole): Subtle herbaceousness that elevates the consomme.
- Dried oregano: Classic Mexican flavor that ties the spices together.
- Salt: Intensifies all the other flavors—don’t skip or skimp!
- Ground black pepper: Adds gentle heat and finishes the seasoning.
- Bay leaves: Infuse the sauce with an aromatic, savory edge.
- Fresh cilantro leaves: Brightens the dish with freshness.
- Tomato sauce (or crushed tomatoes): Offers acidity and richness to balance the spices.
- Beef stock or broth: Forms the backbone of a flavorful, sip-worthy consomme.
- Corn tortillas: The vessel for all that glorious beef and cheese—choose 6-inch for just-right tacos.
- Oaxaca cheese (or mozzarella): Melts beautifully for the signature cheese pull in every taco.
How to Make Easy Birria Tacos with Consomme in the Slow Cooker
Step 1: Prep Your Vegetables and Chiles
Start by dicing your onions and roughly chopping the garlic. For the dried ancho chiles, snip off the stems, shake out the seeds, and cut the pods into a few pieces. Don’t worry about perfection—everything’s headed for the slow cooker and a final blend.
Step 2: Sear the Beef
This is your chance to unlock even more flavor! Pat your beef dry, season generously with salt and pepper, then sear it in a hot, oiled pan for about 2 minutes per side. Once all sides are browned, pour in a cup of beef stock, scraping up all the caramelized bits for maximum flavor, then transfer it all (beef and liquid) to your slow cooker.
Step 3: Load the Slow Cooker
Now add the onions, garlic, cilantro, chiles, tomato sauce, cinnamon, cumin, paprika, oregano, thyme, and bay leaves to the beef. Stir to coat everything, then pour in enough beef stock to nearly submerge the beef. Secure the lid, set your slow cooker on low, and let it work its magic for at least 8 hours (up to 10 for an even deeper flavor).
Step 4: Shred the Beef
When your house smells heavenly and the timer dings, use tongs to transfer the beef to a platter or board. Shred with forks—it should fall apart easily—then transfer the juicy shreds to a bowl. Discard any strings or big fat pieces that you don’t want in your tacos.
Step 5: Blend and Finish the Consomme
Remove the bay leaves, then scoop all the chunky bits (onions, peppers, garlic) from the slow cooker into a blender. Add a little cooking liquid if needed, then blend until smooth and luscious. Stir this back into the broth for the ultimate consomme. Finish by ladling a bit of this sauce over your shredded beef to keep it moist and packed with flavor.
Step 6: Assemble the Easy Birria Tacos with Consomme in the Slow Cooker
Heat a skillet over medium-high and preheat your oven to 300°F. Lightly oil the pan, then dip each tortilla in the consomme before putting it in the pan. Sprinkle a generous pinch of cheese over the tortilla, then pile some shredded beef on one half. Fold over the other side to close. Cook until crisp and golden, then transfer to a sheet pan in the oven to keep warm. Build the remaining tacos the same way, keeping your batch warm until you’re ready to dive in.
How to Serve Easy Birria Tacos with Consomme in the Slow Cooker
Garnishes
Garnishes aren’t just about looks—they add brightness, crunch, and zing to your birria tacos. Try chopped fresh cilantro, diced onion, and a squeeze of lime for freshness that cuts through the richness. Don’t forget extra consomme on the side for dipping—arguably the best part!
Side Dishes
These tacos are the star, but playing with sides takes dinner to the next level. Simple Mexican rice, charred street corn, or even a light cabbage slaw pair beautifully. For a super cozy meal, a side of pinto beans or refried beans rounds out the feast.
Creative Ways to Present
For a party or family meal, stack the tacos on a platter, scatter with fresh cilantro, and serve little bowls of consomme for dunking. Or go casual and set out toppings taco-bar style, letting everyone build and dip their own. These Easy Birria Tacos with Consomme in the Slow Cooker can even double as sliders for game day—try cutting them into halves and serving with toothpicks!
Make Ahead and Storage
Storing Leftovers
Leftover shredded beef and consomme keep well for up to 4 days in airtight containers in the fridge. Store the tortillas and cheese separately so you can assemble fresh, crispy tacos any night of the week.
Freezing
Pop any extra beef and consomme in freezer-friendly bags, squeezing out air to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge—ready for a fabulous birria night on demand!
Reheating
Gently warm the consomme and beef on the stove or in the microwave, adding a splash of broth if it needs loosening. Reheat the tortillas in a hot pan with cheese, load with beef, and let them get crisp before serving. The flavor only gets better after a day or two!
FAQs
Can I make Easy Birria Tacos with Consomme in the Slow Cooker ahead of time?
Absolutely! You can prepare the beef and consomme days in advance, then simply assemble the tacos and crisp them up when you’re ready to eat. It’s a true make-ahead wonder—perfect for meal prep or entertaining.
What’s the best cheese to use if I can’t find Oaxaca?
Oaxaca is traditional for its fabulous melt and stretch, but mozzarella is an excellent substitute that’s easy to find and still delivers that glorious cheesy pull.
Can I use a different cut of beef?
Chuck roast is king for juicy, tender shreds, but brisket or short rib work well too. Just ensure enough marbling to maintain moisture through the long, slow cook.
How spicy are Easy Birria Tacos with Consomme in the Slow Cooker?
Ancho chiles are milder and deeply flavorful rather than fiery. If you want more spice, add a dried guajillo or a pinch of chipotle powder, or brighten things up with pickled jalapeños as a garnish.
Do I have to use a slow cooker?
The slow cooker is the ultimate set-it-and-forget-it method, but you can braise everything gently in a heavy pot in a low oven (around 300°F) if you prefer. The results are equally mouthwatering—just check the beef for tenderness after 3 to 4 hours.
Final Thoughts
If you’ve ever craved restaurant-quality birria at home, there’s no easier or more satisfying way than Easy Birria Tacos with Consomme in the Slow Cooker. The hands-off prep and big, bold flavors will have you coming back for seconds (or thirds!). Grab your ingredients and let this cozy, celebratory dish become a new favorite!
Print
Easy Birria Tacos with Consomme in the Slow Cooker Recipe
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Learn how to make delicious Birria Tacos with Consomme in the Slow Cooker. These easy-to-make tacos are packed with flavor and perfect for a family dinner or gathering.
Ingredients
Beef:
- 2–3 pounds Beef chuck roast, boneless
- 2 tablespoons Olive oil
Sauce:
- 2 Yellow onions (about 2–3 cups)
- 4 garlic cloves (4 teaspoons)
- 2 Dried Ancho chiles
- ½ teaspoon ground cinnamon
- 1 tablespoon Ground Cumin
- ½ teaspoon Ground Smoked Paprika (or Ground Chipotle Pepper)
- ½ teaspoon Dried thyme (ground or whole)
- 1 tablespoons Dried oregano
- 2 teaspoons salt
- 2 teaspoons Ground black pepper
- 2 bay leaves
- 1 cup Fresh Cilantro Leaves
- 8 ounces Tomato sauce (or crushed tomatoes)
- 4–5 cups Beef stock or broth
Additional:
- 18 Corn Tortillas, 6 inch (assumes 3 tacos per serving)
- 20 ounces Oaxaca cheese, shredded (mozzarella is a good substitute)
Instructions
- Prep-Ahead Steps – Dice onions, chop garlic, prepare dried chiles.
- Cook Beef – Sear beef, transfer to slow cooker with other ingredients, cook on low for 8-10 hours, shred beef.
- Blend Sauce – Blend cooked onions and peppers, mix with liquid in slow cooker, pour over shredded beef.
- Make the Birria Tacos – Preheat oven, dip tortillas in sauce, fill with cheese and beef, fold, and cook in a pan.
Notes
- For extra flavor, consider adding additional spices like cloves or coriander to the sauce.
- Adjust the spiciness by adding more or fewer dried chiles.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Birria Tacos, Slow Cooker Recipe, Mexican Food, Beef Tacos
