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Cozy Slow Cooker Birria Tacos Recipe with Rich Consommé Broth Made Easy

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Tender beef chuck slow-cooked with smoky dried chiles and spices, served in crispy corn tortillas with a rich consommé broth for dipping. Perfect comfort food for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 chipotle pepper in adobo sauce (optional)
  • 4 garlic cloves, peeled
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 cups beef broth
  • 12 small corn tortillas
  • Chopped white onion (for garnish)
  • Fresh cilantro (for garnish)
  • Lime wedges (for serving)
  • Shredded Oaxaca or mozzarella cheese (optional)

Instructions

  1. Toast the guajillo and ancho chiles lightly in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Soak the toasted chiles in hot water for 15 minutes until softened.
  2. Drain the softened chiles and add to a blender with chipotle pepper, garlic cloves, apple cider vinegar, cumin, oregano, smoked paprika, cinnamon, salt, and black pepper. Blend until smooth, adding soaking water or beef broth as needed.
  3. Cut the chuck roast into large chunks and season lightly with salt and pepper.
  4. Place beef chunks in the slow cooker, pour chile sauce over the meat, then add beef broth. Stir gently to coat evenly.
  5. Cover and cook on low for 8-10 hours or on high for 4-5 hours until beef is fork-tender and shreds easily.
  6. Shred the beef directly in the slow cooker using two forks, mixing well with sauce and broth.
  7. Ladle out cooking liquid and strain through a fine mesh sieve into a bowl to get clear consommé broth. Keep warm for dipping.
  8. Heat a skillet or griddle over medium heat. Dip each corn tortilla briefly (2-3 seconds) into consommé broth, then place on skillet.
  9. Add shredded meat and cheese (if using) to tortilla, fold, and cook until crisp and golden on both sides.
  10. Serve tacos hot with chopped onion, cilantro, and lime wedges. Pour consommé broth into small bowls for dipping.

Notes

Toast dried chiles carefully to avoid bitterness. Use well-marbled beef chuck for tender, juicy meat. Do not soak tortillas too long in consommé broth to prevent tearing. Keep consommé warm for dipping. Leftovers store well refrigerated up to 4 days or frozen for 3 months. Reheat gently in consommé broth.

Nutrition

Keywords: birria tacos, slow cooker birria, consommé broth, beef tacos, Mexican tacos, easy birria recipe, slow cooker recipes, comfort food

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