Description
Indulge in the flavors of Mexico with these Easy Birria Tacos with Consomme made effortlessly in your slow cooker. This recipe features tender, slow-cooked beef chuck roast that melts in your mouth, infused with a blend of spices for rich, savory flavor. The dish is perfect for any occasion, whether it’s a cozy family dinner or a festive gathering with friends. Serve your tacos with warm corn tortillas and gooey Oaxaca cheese, then dip them into the flavorful consomme for an unforgettable dining experience. Customizable to your taste, you can add fresh toppings like cilantro and lime for an extra zing. Get ready to impress everyone at your table with this deliciously authentic birria taco recipe!
Ingredients
- 2–3 pounds beef chuck roast
- 2 tablespoons olive oil
- 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 tablespoon 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
- 18 corn tortillas, 6 inch
- 20 ounces Oaxaca cheese, shredded (mozzarella is a good substitute)
Instructions
- Start by chopping your onions and mincing the garlic. Remove stems from ancho chiles and soak them in hot water for about 15 minutes until they soften. Drain and set aside.
- In a large skillet over medium-high heat, add olive oil. Once hot, sear each side of the beef chuck roast until browned (about 3-4 minutes per side). Transfer to your slow cooker.
- To the slow cooker, add chopped onions, minced garlic, softened ancho chiles, cinnamon, cumin, paprika, thyme, oregano, salt, black pepper, bay leaves, cilantro leaves, tomato sauce, and beef stock. Stir until well combined.
- Cover your slow cooker and cook on low for about 8-10 hours or on high for 4-5 hours. The beef should be fork-tender when done.
- Once cooked, remove the beef from the slow cooker. Shred it using two forks and return it to the pot to soak up more flavor from the consomme.
- Heat corn tortillas in a skillet until warm. Fill each tortilla with shredded beef and top generously with Oaxaca cheese. Fold over and serve.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos (approximately 270g)
- Calories: 610
- Sugar: 3g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
Keywords: For added spice, include jalapeños in the sauce. You can substitute Oaxaca cheese with mozzarella if needed. Let the meat rest after cooking for easier shredding.