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

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A comforting and flavorful slow cooker birria taco recipe featuring tender beef and a rich consommé dip, perfect for easy, hands-off cooking and crowd-pleasing meals.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 2 dried pasilla chiles, stems and seeds removed
  • 1 medium white onion, quartered
  • 4 cloves garlic, peeled
  • 2 cups beef broth
  • 1 tbsp apple cider vinegar
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Chopped fresh cilantro for garnish
  • Diced white onion for garnish
  • Lime wedges for serving

Instructions

  1. Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
  2. Soak the toasted chiles in hot water for 15 minutes until softened.
  3. Drain the chiles and transfer to a blender. Add quartered onion, garlic cloves, apple cider vinegar, oregano, cumin, smoked paprika, cinnamon, and a pinch of salt. Pour in about 1 cup of beef broth and blend until smooth and thick.
  4. Season beef chunks generously with salt and pepper and place in the slow cooker.
  5. Pour the chile sauce over the beef, add bay leaves and remaining beef broth, and stir gently to coat the meat.
  6. Cover and cook on low for 8 hours until beef is fork-tender and shreds easily.
  7. Remove beef and set aside to cool slightly. Strain cooking liquid through a fine mesh strainer into a bowl to create the consommé dip. Adjust seasoning if needed.
  8. Shred the beef with two forks and discard bay leaves.
  9. Heat a skillet over medium heat. Dip a corn tortilla into the consommé, place on skillet, sprinkle cheese on one half, add shredded beef, and fold the tortilla over.
  10. Cook about 2 minutes per side until cheese melts and tortilla crisps.
  11. Serve hot with fresh cilantro, diced onion, lime wedges, and a small bowl of consommé for dipping.

Notes

Toast chiles gently to avoid bitterness. Blend sauce until smooth for consistent flavor. Cook low and slow to keep beef tender. Strain consommé for a rich dipping sauce. Dip tortillas in consommé before frying for best texture. Use Oaxaca or mozzarella cheese for ideal melt. Save extra consommé for sipping or reheating with beef. For thicker consommé, simmer uncovered for 10-15 minutes before serving.

Nutrition

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

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