Crock Pot Birria Tacos with Rich Consommé Recipe

Introduction

Crock Pot Birria Tacos are a flavorful and tender Mexican dish that’s easy to make at home. Slow-cooked beef melds with a rich chile sauce, creating delicious tacos perfect for any occasion. Serve with melted cheese, fresh toppings, and a savory consommé for dipping.

Ingredients

• 3-4 lbs beef chuck roast, cut into 2-3 inch chunks
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 1 large white onion, roughly chopped
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 6 cups beef broth
• 1 tablespoon kosher salt, or to taste
• 1 teaspoon black pepper, or to taste
• 2 tablespoons olive oil
• Corn tortillas
• Oaxaca cheese, shredded (or Monterey Jack)
• Chopped cilantro
• Chopped white onion
• Lime wedges, for serving

Instructions

1. Step 1: Rehydrate the chiles by placing the dried guajillo, ancho, and pasilla chiles in a large bowl. Cover with boiling water and soak for 20-30 minutes until softened.
2. Step 2: Drain the chiles, reserving 1 cup of soaking liquid. Blend the chiles with onion, garlic, tomato paste, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper. Add 1/2 cup of the reserved soaking liquid and blend until smooth. Add more liquid if needed to reach a thick but pourable consistency.
3. Step 3: (Optional) Heat olive oil in a skillet over medium-high heat. Season beef chunks with salt and pepper. Sear in batches until browned on all sides, about 2-3 minutes per side.
4. Step 4: Place beef in the crock pot. Pour the chile paste over the beef, coating evenly. Add beef broth and bay leaf.
5. Step 5: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is very tender.
6. Step 6: Remove beef and shred with two forks. Discard the bay leaf.
7. Step 7: (Optional) Strain the cooking liquid through a fine-mesh sieve for a smoother consommé.
8. Step 8: Return shredded beef to the crock pot with the consommé. Stir to combine and adjust seasoning to taste.
9. Step 9: Heat a griddle or skillet over medium heat.
10. Step 10: Dip each corn tortilla in the birria consommé, coating both sides.
11. Step 11: Place dipped tortillas on the hot griddle.
12. Step 12: Sprinkle cheese on one half of each tortilla. Top with shredded birria beef.
13. Step 13: Fold tortillas in half to create tacos.
14. Step 14: Cook for 2-3 minutes per side until golden brown and crispy, and the cheese is melted. Press down with a spatula to help crisp.
15. Step 15: Serve immediately, garnished with chopped cilantro and chopped white onion. Add lime wedges on the side.
16. Step 16: Serve with a small bowl of birria consommé for dipping.

Tips & Variations

• For extra depth of flavor, sear the beef before slow cooking but you can skip this step for convenience.
• If you prefer a spicier dish, add a few dried chipotle chiles to the chile paste.
• Use a blender or food processor for the chile paste to ensure it is smooth and well combined.
• Substitute beef chuck with short ribs or brisket for a richer taste.
• Serve with pickled jalapeños for a tangy contrast.

Storage

Store leftover birria beef and consommé in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of consommé or broth to keep the meat moist. Tortillas are best made fresh, but you can store cooked tacos wrapped in foil and reheat in a hot oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos without a crock pot?

Yes, you can cook the birria in a slow cooker, Instant Pot, or on the stovetop using low heat for several hours until the beef is tender.

What’s the best cheese for birria tacos?

Oaxaca cheese melts beautifully and offers a mild flavor, but Monterey Jack is a good substitute if you can’t find Oaxaca.

Crock Pot Birria Tacos with Rich Consommé Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

This Crock Pot Birria Tacos recipe offers a flavorful, tender beef stew slow-cooked with a rich and spicy dried chile paste, perfect for making irresistibly delicious Mexican-style tacos. The beef is cooked until fall-apart tender in a chili-infused consommé, then shredded and served inside crispy, cheese-filled corn tortillas dipped in the consommé for extra flavor and served alongside fresh garnishes and lime wedges.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 40 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef and Broth

• 3–4 lbs beef chuck roast, cut into 2–3 inch chunks
• 6 cups beef broth
• 1 bay leaf
• 1 tablespoon kosher salt, or to taste
• 1 teaspoon black pepper, or to taste
• 2 tablespoons olive oil

Dried Chiles and Paste

• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 1 large white onion, roughly chopped
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

For Serving

• Corn tortillas
• Oaxaca cheese, shredded (or Monterey Jack cheese)
• Chopped cilantro
• Chopped white onion
• Lime wedges
• Birria consommé (from the crock pot)

Instructions

1. Rehydrate the Chiles: Place the dried guajillo, ancho, and pasilla chiles in a large bowl and cover with boiling water. Let them soak for 20-30 minutes until softened.
2. Make the Chile Paste: Drain the chiles, reserving 1 cup of the soaking liquid. In a blender, combine the chiles, roughly chopped white onion, minced garlic, tomato paste, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper. Add 1/2 cup of the reserved soaking liquid and blend until smooth, adding more liquid if necessary to achieve a thick but pourable consistency.
3. Sear the Beef (Optional): Heat olive oil in a skillet over medium-high heat. Season the beef chunks with salt and pepper, then sear in batches until browned on all sides, about 2-3 minutes per side. This step adds flavor but can be skipped if desired.
4. Combine Ingredients in Crock Pot: Place the seared or raw beef into the crock pot. Pour the prepared chile paste evenly over the beef. Add beef broth and the bay leaf.
5. Slow Cook the Birria: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is very tender and easy to shred.
6. Shred the Beef: Remove the beef from the crock pot and shred it using two forks. Discard the bay leaf.
7. Strain the Consommé (Optional): For a smoother sauce, strain the cooking liquid through a fine-mesh sieve to remove solids.
8. Combine Beef with Consommé: Return the shredded beef to the crock pot with the strained consommé. Stir to combine and adjust seasoning as needed.
9. Heat Griddle or Skillet: Warm a griddle or skillet over medium heat to prepare for assembling the tacos.
10. Dip the Tortillas: Dip each corn tortilla into the birria consommé, coating both sides thoroughly.
11. Assemble Tacos on Griddle: Place the soaked tortillas on the hot griddle. Sprinkle shredded cheese on one half and add a generous portion of shredded birria beef over the cheese.
12. Fold and Cook the Tacos: Fold the tortillas in half to form tacos. Cook each side for 2-3 minutes until golden brown, crispy, and the cheese melts, pressing gently with a spatula to help crisp the exterior.
13. Serve the Birria Tacos: Serve the tacos immediately, garnished with chopped cilantro and chopped white onion. Accompany with lime wedges and a small bowl of birria consommé for dipping.

Notes

• The optional searing step adds extra depth of flavor but can be omitted for convenience.
• Straining the consommé creates a smoother sauce but is not mandatory.
• Use good quality dried chiles for the most authentic flavor.
• Leftover birria and consommé keep well refrigerated for up to 3 days.
• To make this recipe gluten-free, ensure tortillas are made from 100% corn.

Keywords: birria tacos, crock pot birria, slow cooker birria, Mexican tacos, beef birria, birria consommé, easy birria recipe