Easy Birria Tacos with Consomme in the Slow Cooker Recipe

Prepare to bring major excitement to your dinner table with these Easy Birria Tacos with Consomme in the Slow Cooker! Imagine juicy, spice-infused beef that’s melt-in-your-mouth tender, perfectly toasted corn tortillas filled with gooey cheese, and that signature rich, red consomme for dunking every bite. This dish may have classic roots, but with the magic of your slow cooker, you’ll find yourself falling in love with birria tacos all over again—in the most low-effort, high-flavor way possible.

Ingredients You’ll Need

What makes these Easy Birria Tacos with Consomme in the Slow Cooker shine is the beautiful simplicity—each ingredient brings either depth, heat, aroma, or irresistible texture. Let’s walk through each one so you can appreciate exactly how they come together for unbeatable results.

• Beef chuck roast (3 lbs, boneless): The star! This cut becomes luxuriously tender and shreds like a dream after a slow cook.
• Olive oil (2 tbsp): Helps you get that gorgeous sear, unlocking rich, beefy flavors before it even hits the cooker.
• Yellow onions (2, about 2–3 cups): They bring sweetness and body to the consomme for a silky mouthfeel.
• Garlic cloves (4, or 4 tsp): Earthy, fragrant, and a must for that authentic birria aroma.
• Dried ancho chiles (2): These provide deep color and a gentle smokiness—shake out the seeds if you want the sauce milder!
• Ground cinnamon (1/2 tsp): A subtle warmth that sets birria apart from other slow-cooked beef dishes.
• Ground cumin (1 tbsp): For that signature savory depth that makes tacos feel “right.”
• Ground smoked paprika or chipotle (1/2 tsp): Go smoked paprika for gentle warmth, chipotle for extra heat.
• Dried thyme (1/2 tsp): Offers herbal brightness that balances all the rich flavors.
• Dried oregano (1 tbsp): Mexican oregano gives the most authentic note, but classic is fine, too.
• Salt (2 tsp): Every good braise starts here—don’t skimp!
• Ground black pepper (2 tsp): For subtle fire and complexity.
• Bay leaves (2): Their gentle fragrance makes the whole dish more dimensional.
• Fresh cilantro leaves (1 cup): Adds zesty freshness and beautiful flecks of green, both cooked and as a garnish.
• Tomato sauce or crushed tomatoes (8 oz): For tang, color, and a touch of sweetness in the broth.
• Beef stock or broth (4–5 cups): An essential base, giving your consomme savory backbone.
• Corn tortillas (18, 6-inch): Their subtle chew and flavor will outshine any flour tortilla here!
• Oaxaca cheese, shredded (20 oz): Choose Oaxaca if you can find it (for stretch!), otherwise mozzarella works in a pinch.

How to Make Easy Birria Tacos with Consomme in the Slow Cooker

Step 1: Prep Your Aromatics and Chiles

Before diving in, get those onions diced, garlic roughly chopped, and dried ancho chiles destemmed and deseeded. Snip or cut each chile into two or three pieces so they’ll soften evenly in the slow cooker. These simple steps take just minutes upfront and make assembling the rest totally breezy!

Step 2: Sear the Beef

Turn your skillet to high heat and let it get nice and hot. Pat dry your chuck roast and season it generously with salt and pepper on all sides. Swirl in the olive oil and lay the beef in to sear—about 2 minutes per side for deep flavor and irresistible color. On the last side, pour in 1 cup of beef stock and scrape up any yummy caramelized bits before transferring everything (beef plus liquids) into your slow cooker.

Step 3: Slow Cook Everything Together

Add diced onions, chopped garlic, cilantro, tomato sauce, dried ancho chiles, cinnamon, cumin, paprika, oregano, thyme, and bay leaves directly into the slow cooker over the beef. Top with the rest of the beef stock, cover, and set to Low for 8 to 10 hours. During this time, you can practically forget about it—the flavors will meld and develop on their own, guaranteeing your Easy Birria Tacos with Consomme in the Slow Cooker come out spectacular every time.

Step 4: Shred the Beef

After hours of gentle cooking, the beef will fall apart effortlessly. Use tongs to move it onto a board or platter, then shred it up with two forks. Discard any twine (some roasts have them)—and set aside. Make sure to leave some of the juice behind for the next delicious step!

Step 5: Blend the Sauce for the Consomme

Fishing out those bay leaves is an important move, so don’t skip it! Use a slotted spoon to transfer the solid bits (onion, peppers, garlic) from the sauce into a blender. If you need a little liquid for smooth blending, add up to half a cup of your consomme. Once super-smooth, pour the blended goodness back into your slow cooker with the rest of the liquid. Give it all a good stir—this bold, brick-red consomme is the secret to what makes Easy Birria Tacos with Consomme in the Slow Cooker a true sensation. Ladle out about half a cup of this sauce over your shredded beef and toss to combine.

Step 6: Make the Birria Tacos

Heat your oven to 300 F to keep the tacos warm as you make them. On the stove, bring a large skillet to medium-high and mist with olive oil. Take each corn tortilla, dip it into the consomme, and lay it into the hot pan. Sprinkle a hefty handful of shredded cheese across the tortilla, then add shredded beef on half. Fold the cheese-only side over the beef and press gently. Move the finished taco to a baking sheet in the oven while you crisp up the rest—each one gets perfectly melty, toasty, and golden.

Step 7: Serve with Consomme

Spoon your rich, deeply red consomme into small bowls for each diner. The moment guests dunk that crispy-edged taco into the spicy, aromatic sauce—it’s game over. This is why we’re obsessed with Easy Birria Tacos with Consomme in the Slow Cooker: every bite is pure joy!

How to Serve Easy Birria Tacos with Consomme in the Slow Cooker

Garnishes

The right toppings elevate each taco from delicious to extraordinary. Finish with a sprinkle of chopped fresh cilantro, a squeeze of fresh lime, sliced or diced onions, and maybe even a few quick-pickled jalapenos. These garnishes balance the tacos’ richness with brightness and just the right kick!

Side Dishes

While these Easy Birria Tacos with Consomme in the Slow Cooker need little accompaniment, classic Mexican rice or a pile of refried beans will round out the meal. For something snappy and light, serve with a simple avocado salad or crunchy slaw. And don’t forget a tangy salsa or a cool crema for extra dipping and drizzling!

Creative Ways to Present

Bored with the everyday? Stack the tacos like a tower and sprinkle cheese and cilantro between each, or lay them open-faced for a tostada-style twist. Mini taco trays around a single big bowl of consomme are perfect for parties—everyone can dunk to their heart’s content!

Make Ahead and Storage

Storing Leftovers

Birria actually gets even better after a day in the fridge, as the flavors continue to meld. Store the shredded beef and strained consomme separately in airtight containers. They’ll keep well for up to four days, so you can easily reheat for lunch or a quick dinner throughout the week.

Freezing

Easy Birria Tacos with Consomme in the Slow Cooker are freezer-friendly! Portion the beef into freezer bags, press out the air, and freeze alongside containers of the consomme for up to three months. Just label with the date and you’ll thank yourself for future meal emergencies.

Reheating

To reheat, gently warm the beef in a covered skillet with a splash of broth or water to keep it moist. The consomme can be reheated on the stove or in the microwave until steaming hot. Assemble fresh tacos just like before, or microwave individual portions for grab-and-go bliss.

FAQs

Can I make Easy Birria Tacos with Consomme in the Slow Cooker spicier?

Absolutely! Toss in an extra dried chile or two—guajillo or chili de arbol will bring a bigger punch. You could also add a bit of your favorite hot sauce to the consomme before serving.

What if I can’t find ancho chiles?

If dried ancho chiles aren’t available, dried guajillo or pasilla peppers make great alternatives, each offering similar depth and color. The final flavor may shift slightly, but the tacos will still be delicious!

Can I use a different cut of beef?

Chuck roast is ideal for shredding, but brisket or short ribs also work beautifully. Just make sure to trim excess fat, sear for flavor, and allow plenty of cook time for tenderness.

Is there a vegetarian option?

Yes—substitute with jackfruit or mushrooms. Use veggie broth in place of beef, and keep the same spice and chile base for an equally tantalizing birria experience! You’ll still get those legendary taco-and-consomme vibes.

Can I make Easy Birria Tacos with Consomme in the Slow Cooker ahead for a party?

Yes! Prepare and shred the beef a day or two ahead, keeping the beef and consomme separate in the fridge. Simply reheat, assemble the tacos fresh, and serve with piping hot consomme at party time for wow-factor with zero last-minute stress.

Final Thoughts

It’s hard not to fall for Easy Birria Tacos with Consomme in the Slow Cooker—this vibrant dish is fun, impressive, and totally foolproof thanks to the slow cooker. Go ahead, treat yourself and your favorite people to the taco night of your dreams. You’ve got every reason to make these again and again!

Print