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Tender Slow Cooker Beef Birria Tacos Recipe with Rich Consommé Made Easy

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This slow cooker beef birria taco recipe yields tender, flavorful meat with a rich consommé perfect for dipping. It’s easy, comforting, and perfect for gatherings.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 4–5 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 medium white onion, quartered
  • 4 garlic cloves, peeled
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 4 cups beef broth (homemade or low-sodium store-bought)
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt to taste
  • 1/2 teaspoon black pepper
  • Vegetable oil (for frying tortillas)
  • 12 small corn tortillas
  • Fresh cilantro and diced onions for garnish (optional)

Instructions

  1. Remove stems and seeds from guajillo and ancho chiles. Place them in a bowl and cover with hot water. Let soak for 20 minutes until softened.
  2. Drain soaked chiles and add to a blender with quartered onion, garlic cloves, tomato paste, apple cider vinegar, cumin, oregano, salt, black pepper, and about 1 cup beef broth. Blend until smooth, adding more broth if needed. Adjust seasoning to taste.
  3. Trim excess fat from chuck roast and cut into large 3-inch chunks. Season lightly with salt and pepper.
  4. Place beef chunks in the slow cooker. Pour chile sauce over beef, add remaining beef broth and bay leaves. Stir gently to combine.
  5. Cover and cook on low for 8 hours or until beef is fork-tender and shreds easily. Alternatively, cook on high for 4-5 hours.
  6. Remove beef chunks with a slotted spoon and shred with two forks. Discard bay leaves.
  7. Strain cooking liquid through a fine-mesh strainer into a bowl to get clear consommé. Keep warm.
  8. Heat vegetable oil in a skillet over medium heat. Dip each corn tortilla briefly into consommé, then place in hot skillet. Add shredded beef on half of the tortilla, fold over, and fry until crisp and golden, about 2-3 minutes per side.
  9. Serve tacos hot with a small bowl of consommé for dipping. Garnish with fresh cilantro and diced onion if desired.

Notes

Soak dried chiles properly to mellow bitterness and ensure smooth consommé. Cook low and slow for best tenderness. Strain consommé well for clear broth. Dip tortillas in consommé before frying for crispness and flavor. Use chuck roast for best results. Can substitute chipotle peppers for extra heat. Store leftovers separately and reheat gently.

Nutrition

Keywords: beef birria, slow cooker birria, birria tacos, consommé, Mexican tacos, slow cooker recipes, easy birria, beef tacos

Find it online: https://oracooks.com/tender-slow-cooker-beef-birria-tacos-recipe-with-rich-consomm-e-made-easy/