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Slow Cooker Beef Birria Tacos with Consommé

Two crispy, cheesy Beef Birria tacos topped with diced onion and cilantro, served next to a small bowl of dark consommé.
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Make authentic, tender beef birria and rich dipping consommé using your slow cooker for an easy, flavorful street taco experience.

Ingredients

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  • 3 lbs beef chuck roast, cut into large chunks
  • 1 cup dried guajillo chilies, stems and seeds removed
  • 1/2 cup dried ancho chilies, stems and seeds removed
  • 4 cups beef broth
  • 1/2 white onion, quartered
  • 6 cloves garlic
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 4 whole cloves
  • 1 bay leaf
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 cup water (for soaking chilies)
  • 1 cup white onion, diced (for serving)
  • 1 cup fresh cilantro, chopped (for serving)
  • 12 corn tortillas
  • 1 cup Oaxaca or Monterey Jack cheese, shredded
  • Oil or lard for frying

Instructions

  1. Place dried chilies in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let soak for 30 minutes until soft.
  2. Drain the chilies, reserving about 1/2 cup of the soaking liquid. Place the softened chilies in a blender with the beef broth, quartered onion, garlic, vinegar, oregano, cumin, peppercorns, cloves, bay leaf, salt, and pepper. Add a splash of the reserved chili water if needed to blend. Blend until completely smooth.
  3. Place the beef chunks in the basin of your slow cooker. Pour the blended chili sauce over the beef.
  4. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender.
  5. Remove the beef from the slow cooker and shred it using two forks. Skim any excess fat from the surface of the liquid remaining in the slow cooker; this liquid is your consommé. Keep the consommé warm.
  6. To assemble quesabirria tacos, dip each corn tortilla briefly into the warm consommé to soften it.
  7. Place the dipped tortilla on a hot, lightly oiled skillet or griddle. Top half the tortilla with shredded beef and a sprinkle of cheese. Fold the tortilla in half.
  8. Cook for 2 to 3 minutes per side until the tortilla is crisp and the cheese is melted.
  9. Serve the tacos immediately with small bowls of the warm consommé for dipping. Garnish tacos with diced onion and cilantro.

Notes

  • For the richest consommé, chill the cooking liquid overnight after shredding the meat; the fat will solidify on top and you can easily remove it before reheating.
  • Use lard instead of oil when frying the tortillas for a more traditional street taco flavor.
  • If you do not have a slow cooker, you can cook this dish in a Dutch oven at 325°F (160°C) for 3 to 4 hours.

Nutrition

Find it online: https://dishicious.com/beef-birria-tacos-slow-cooker-consomme-recipe/