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Cozy Crockpot Birria Tacos with Consommé for Dipping

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These Cozy Crockpot Birria Tacos deliver deep, authentic flavor with minimal effort. The slow cooker transforms simple ingredients into a rich, complex, and soul-warming meal, complete with a savory consommé for dipping.

Ingredients

Scale
  • 3–4 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 dried chile de árbol, stem and seeds removed (optional)
  • 1 large white onion, roughly chopped
  • 6 cloves garlic, smashed
  • 3 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cloves
  • 1 teaspoon black pepper
  • 2 tablespoons apple cider vinegar
  • 4 cups low-sodium beef broth
  • Salt to taste
  • 12–15 small corn tortillas (street-taco size)
  • 1 cup shredded Oaxaca cheese or mozzarella
  • Fresh cilantro, chopped, for garnish
  • 1 white onion, finely diced, for garnish
  • Lime wedges, for serving
  • Vegetable oil, for frying the tacos

Instructions

  1. Prepare the Chiles: Place the guajillo, ancho, and chile de árbol in a medium bowl. Cover them with boiling water and let them soak for 15-20 minutes, until soft and pliable. While they soak, heat a dry skillet over medium heat. Toast the cumin, oregano, and smoked paprika for about 30 seconds until fragrant, being careful not to burn them. Set aside.
  2. Sear the Beef: Pat the beef chuck chunks dry with paper towels. Season generously with salt and black pepper. Heat a tablespoon of vegetable oil in your large skillet over medium-high heat. Working in batches to avoid crowding the pan, sear the beef chunks on all sides until a deep, dark brown crust forms (about 3-4 minutes per side). Transfer the seared beef to your crockpot.
  3. Make the Chile Sauce: Drain the softened chiles and add them to a blender along with the chopped onion, smashed garlic, toasted spices, apple cider vinegar, and 1 cup of the beef broth. Blend until completely smooth. Pour the puree through a fine-mesh strainer into the crockpot, pressing on the solids to extract all the liquid. Discard the solids.
  4. Slow Cook: Add the remaining 3 cups of beef broth and the bay leaves to the crockpot. Stir to combine. Cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours, until the beef is fork-tender and falls apart easily.
  5. Shred the Beef: Use tongs to transfer the cooked beef chunks to a cutting board. Let rest for a few minutes, then shred with two forks or meat claws. Discard any large pieces of fat. Season with salt if needed.
  6. Prepare the Consommé: Strain the remaining cooking liquid through a fine-mesh strainer into a large bowl or pot. Discard the solids. Skim off excess fat if desired. Keep the consommé warm on the stove or in the crockpot on the ‘warm’ setting.
  7. Assemble & Fry the Tacos: Heat a thin layer of vegetable oil in a large skillet over medium heat. Working one at a time, quickly dip a corn tortilla into the warm consommé for 2-3 seconds per side. Place the dipped tortilla in the hot oil. On one half, add a small handful of shredded beef and a generous pinch of shredded cheese. Fold the other half over the filling. Cook for 1-2 minutes per side, until golden brown and crispy, and the cheese is melted. Repeat with remaining tortillas, adding mor…
  8. Serve Immediately: Serve the crispy tacos garnished with fresh cilantro and diced onion. Serve alongside small bowls of warm consommé for dipping, with lime wedges on the side.

Notes

Don’t skip searing the beef—it builds deep flavor. Toast the chiles and spices briefly to enhance their aroma. For the consommé, a quick dip of the tortillas (2-3 seconds per side) prevents sogginess. Work in batches when frying tacos to ensure crispiness. Leftover shredded beef and consommé can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: birria tacos, crockpot birria, slow cooker birria, consommé, beef tacos, Mexican, comfort food, easy dinner

Find it online: https://spoonmira.com/cozy-crockpot-birria-tacos-with-consomm-e-for-dipping/