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Flavorful Birria Tacos Recipe with Easy Slow Cooker Consomé Sauce

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A hearty and authentic birria tacos recipe featuring tender beef chuck roast cooked low and slow in a richly spiced consomé sauce, perfect for dipping and crisping in tortillas.

Ingredients

Scale
  • 2–3 lbs beef chuck roast
  • 4–5 dried guajillo chiles, stems and seeds removed
  • 2–3 dried ancho chiles, stems and seeds removed
  • 2 dried pasilla chiles, stems and seeds removed (optional)
  • 5–6 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 2 tbsp tomato paste
  • 4 cups beef broth (low sodium)
  • 2 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 2 bay leaves
  • Salt and black pepper to taste
  • Corn tortillas, warmed
  • Chopped white onion and fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Remove stems and seeds from guajillo, ancho, and pasilla chiles. Toast them lightly in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Transfer to a bowl and cover with hot water. Let soak for 15 minutes until softened.
  2. Drain the softened chiles, reserving some soaking liquid. In a blender, combine chiles, garlic, quartered onion, tomato paste, apple cider vinegar, cumin, oregano, cinnamon, salt, and pepper. Blend until smooth, adding soaking liquid a tablespoon at a time if needed for consistency.
  3. Trim excess fat from the beef chuck roast and cut into large chunks to fit your slow cooker.
  4. Place beef chunks in the slow cooker. Pour the blended chile sauce over the meat. Add beef broth and bay leaves. Stir gently to distribute the sauce evenly.
  5. Cover and cook on low for 8 hours, or until the beef is fork-tender and shreds easily.
  6. Remove beef chunks to a plate or bowl. Use two forks to shred the meat finely, discarding any large fat pieces or gristle.
  7. Optional: Strain the cooking liquid through a fine sieve or cheesecloth into a serving bowl for a smoother consomé. Keep warm.
  8. Warm corn tortillas in a skillet. Dip each tortilla briefly into the hot consomé, then place on the skillet. Add shredded meat and a sprinkle of chopped onion and cilantro. Fold and cook until the tortilla edges crisp up and the filling is heated through.
  9. Serve tacos hot with warm consomé for dipping and lime wedges on the side.

Notes

If consomé tastes too spicy, balance with a splash of mild broth or a pinch of sugar. Reserve some consomé for reheating leftovers to keep meat juicy. For gluten-free, use almond flour tortillas. For dairy-free, skip cheese or use nutritional yeast. Avoid overcooking by not lifting the slow cooker lid frequently. Toast chiles gently to avoid bitterness. Crisp tacos by dipping tortillas in consomé before frying.

Nutrition

Keywords: birria tacos, slow cooker birria, consomé sauce, Mexican tacos, beef birria, easy birria recipe, slow cooker tacos

Find it online: https://flurpchef.com/flavorful-birria-tacos-recipe-with-easy-slow-cooker-consom-e-sauce/