why make this recipe
Birria tacos are a delicious and comforting dish that combines tender beef with vibrant flavors. Making them in a slow cooker makes the process easy and hands-off, allowing you to enjoy the rich, savory taste of birria with minimal effort. Plus, the consomme adds an extra layer of flavor that perfectly complements the tacos. It’s a great choice for family dinners, gatherings, or even a casual weekend meal.
how to make Easy Birria Tacos with Consomme in the Slow Cooker
Ingredients :
- 2-3 pounds Beef chuck roast, boneless
- 2 tablespoons Olive oil
- 2 Yellow onions (about 2-3 cups)
- 4 garlic cloves (about 4 teaspoons minced)
- 2 Dried Ancho chiles
- ½ teaspoon ground cinnamon
- 1 tablespoon Ground Cumin
- 1/2 teaspoon Ground Smoked Paprika (or Ground Chipotle Pepper)
- 1/2 teaspoon Dried thyme (ground or whole)
- 1 tablespoon Dried oregano
- 2 teaspoons salt
- 2 teaspoons Ground black pepper
- 2 bay leaves
- 1 cup Fresh Cilantro Leaves
- 8 ounces Tomato sauce (or crushed tomatoes)
- 4-5 cups Beef stock or broth
- 18 Corn Tortillas (6 inch, assumes 3 tacos per serving)
- 20 ounces Oaxaca cheese, shredded (mozzarella is a good substitute)
Directions :
Prep-Ahead Steps: Start by cutting the beef chuck roast into large chunks. Season it with salt, black pepper, and ground cumin. In a skillet, heat the olive oil over medium-high heat. Add the beef and sear it on all sides until browned. Remove from heat and set aside.
Cook Beef: In the slow cooker, add the sliced yellow onions, minced garlic, dried ancho chiles, ground cinnamon, ground smoked paprika, dried thyme, dried oregano, bay leaves, tomato sauce, and beef stock. Stir to combine. Place the seared beef into the slow cooker. Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and easily shreds.
Make the Birria Tacos: Once the beef is cooked, shred it with two forks. Using a skillet, heat a corn tortilla, dip it in the consomme, and fill it with shredded beef and Oaxaca cheese. Cook on both sides until the cheese melts. Repeat with remaining tortillas and filling.
how to serve Easy Birria Tacos with Consomme
Serve the birria tacos hot, garnished with fresh cilantro and alongside a bowl of warm consomme for dipping. You can also add diced onions, lime wedges, and hot sauce for an extra kick. These toppings enhance the flavors and make each bite delightful.
how to store Easy Birria Tacos with Consomme
If you have leftovers, store the shredded beef and consomme separately in airtight containers in the refrigerator. They will last for about 3 to 4 days. When you’re ready to enjoy them again, reheat the beef and consomme on the stove. For the tacos, you can quickly assemble fresh ones using new tortillas.
tips to make Easy Birria Tacos with Consomme
- For extra flavor, let the beef marinate in the spices for a few hours or overnight before cooking.
- If you prefer a spicier kick, add some chopped jalapeños to the consomme.
- To make a larger batch, simply double the ingredients and adjust the cooking time if necessary.
variation
You can also use other cuts of meat, like beef short ribs or brisket. For a lighter option, try using chicken instead of beef, and adjust the cooking time accordingly.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the beef and consomme ahead of time, refrigerate it, and then assemble the tacos when you’re ready to serve.
2. What can I use instead of Ancho chiles?
You can substitute Ancho chiles with Guajillo chiles for a different flavor or use store-bought enchilada sauce if you’re short on time.
3. Can I freeze the leftovers?
Absolutely! You can freeze the shredded beef and consomme in freezer-safe containers for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Easy Birria Tacos with Consomme
Ingredients
For the Birria
- 2-3 pounds Beef chuck roast, boneless Cut into large chunks
- 2 tablespoons Olive oil For searing the beef
- 2 cups Yellow onions Sliced (about 2-3 onions)
- 4 cloves Garlic Minced (about 4 teaspoons)
- 2 pieces Dried Ancho chiles Dried chiles for flavor
- ½ teaspoon Ground cinnamon
- 1 tablespoon Ground Cumin
- ½ teaspoon Ground Smoked Paprika Or use ground chipotle pepper
- ½ teaspoon Dried thyme Ground or whole
- 1 tablespoon Dried oregano
- 2 teaspoons Salt
- 2 teaspoons Ground black pepper
- 2 pieces Bay leaves
- 1 cup Fresh Cilantro Leaves For garnishing
- 8 ounces Tomato sauce Can substitute with crushed tomatoes
- 4-5 cups Beef stock or broth
- 18 pieces Corn Tortillas 6-inch, assumes 3 tacos per serving
- 20 ounces Oaxaca cheese, shredded Mozzarella is a good substitute
Instructions
Preparation
- Start by cutting the beef chuck roast into large chunks. Season it with salt, black pepper, and ground cumin.
- In a skillet, heat the olive oil over medium-high heat. Add the beef and sear it on all sides until browned. Remove from heat and set aside.
Cooking the Beef
- In the slow cooker, add the sliced yellow onions, minced garlic, dried ancho chiles, ground cinnamon, ground smoked paprika, dried thyme, dried oregano, bay leaves, tomato sauce, and beef stock. Stir to combine.
- Place the seared beef into the slow cooker. Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and easily shreds.
Making the Tacos
- Once the beef is cooked, shred it with two forks.
- Using a skillet, heat a corn tortilla, dip it in the consomme, and fill it with shredded beef and Oaxaca cheese. Cook on both sides until the cheese melts.
- Repeat with remaining tortillas and filling.