Slow Cooker Birria Tacos with Consommé – Easy & Flavorful Recipe

Slow Cooker Birria Tacos have taken the world by storm, and for a good reason. These crispy, cheesy, flavor-packed tacos are filled with slow-cooked, tender beef and served with a rich, deeply spiced consommé for dipping. The combination of textures and flavors makes every bite an experience.

While traditional birria is often made with goat or lamb, beef has become the preferred choice for many home cooks due to its accessibility and rich flavor. The slow cooking process allows the meat to become fall-apart tender while absorbing a bold, complex blend of spices and chilies. This recipe brings all of the authentic flavors of birria right to your kitchen, using a slow cooker to make the process as easy as possible.

The magic of these tacos lies in the consommé, the flavorful broth created from slow-cooking the beef with a mixture of chilies, tomatoes, and aromatic spices. Once blended, it becomes a velvety, deeply seasoned sauce perfect for dipping. The tacos themselves are assembled by dipping tortillas in the consommé, crisping them on a skillet, stuffing them with cheese and the shredded beef, and folding them into a golden, crispy delight.

Not only is this dish incredibly delicious, but it is also perfect for gatherings. Whether you’re making it for a family dinner, a special occasion, or a game day feast, these birria tacos will always impress. The best part? The slow cooker does most of the work, so you can enjoy gourmet tacos with minimal effort.

Why You’ll Love This Recipe

This recipe is a game-changer, offering a perfect balance of convenience and bold flavors. If you love tacos and slow-cooked meals, you’re in for a treat.

First, the depth of flavor in these birria tacos is unparalleled. The slow-cooked beef absorbs all the rich, smoky, and slightly spicy notes from the chilies and spices, creating an unforgettable taste. Every bite delivers juicy, flavorful meat wrapped in a crispy, cheese-filled tortilla that practically melts in your mouth.

Second, it’s incredibly easy to make. Traditional birria involves slow-cooking meat for hours in a pot, which requires constant monitoring. With a slow cooker, you simply set it and forget it. You’ll come back to perfectly tender meat, ready to be shredded and transformed into restaurant-quality tacos.

Third, this recipe is versatile. While beef chuck roast is the preferred cut, you can experiment with other meats such as short ribs or even a mix of beef and pork. You can also adjust the spice levels to your preference, making it as mild or as fiery as you like.

Lastly, these tacos are perfect for meal prep. The birria beef stores well, meaning you can enjoy leftovers throughout the week in tacos, quesadillas, burritos, or even over rice. The flavors continue to develop, making the dish even better the next day.

Health Benefits

While birria tacos are indulgent, they also offer a variety of health benefits. Beef, the star ingredient, is rich in high-quality protein, essential for muscle growth and repair. It’s also packed with iron, which is crucial for maintaining healthy red blood cells and preventing anemia.

The chilies used in the consommé, such as ancho and guajillo, contain capsaicin, a compound known for its metabolism-boosting properties. Capsaicin has also been linked to anti-inflammatory benefits and improved circulation. Additionally, tomatoes contribute a dose of antioxidants, particularly lycopene, which supports heart health.

Garlic and onions, two key aromatics in this dish, offer immune-boosting properties. They contain natural compounds that help fight off infections and reduce inflammation. The spices used, including cumin, cinnamon, and oregano, are known for their digestive and anti-inflammatory benefits, making this dish both flavorful and beneficial for overall well-being.

While cheese and tortillas add richness to the dish, you can balance your meal by pairing these tacos with fresh toppings such as cilantro, diced onions, and lime wedges. These ingredients not only enhance the flavor but also add vitamins and freshness to the meal.

Preparation Time, Servings, and Nutritional Information

• Prep Time: 15 minutes
• Cook Time: 8-10 hours (slow cooker)
• Total Time: 8 hours 15 minutes
• Servings: 6 (makes approximately 18 tacos)

Nutritional Information per Serving (3 tacos):

• Calories: 580
• Protein: 38g
• Carbohydrates: 40g
• Fat: 28g
• Fiber: 6g
• Sodium: 850mg

Ingredients List

To make these mouthwatering slow cooker birria tacos, you’ll need the following ingredients:

For the Birria Beef:

• 2-3 lbs boneless beef chuck roast, cut into large chunks
• 2 tbsp olive oil
• 2 yellow onions, diced
• 4 cloves garlic, chopped
• 2 dried ancho chilies, stemmed and deseeded
• 2 dried guajillo chilies, stemmed and deseeded
• 1 tbsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp smoked paprika
• ½ tsp dried thyme
• 1 tbsp dried oregano
• 2 tsp salt
• 2 tsp ground black pepper
• 2 bay leaves
• 8 oz tomato sauce
• 4-5 cups beef broth
• 1 tbsp apple cider vinegar

For the Tacos:

• 18 corn tortillas
• 20 oz Oaxaca cheese (or mozzarella), shredded
• ½ cup chopped fresh cilantro
• Lime wedges for serving

Step-By-Step Cooking Instructions

1. Prepare the Chilies: In a dry skillet over medium heat, toast the dried chilies for 30 seconds on each side until fragrant. Remove them from the heat and place them in a bowl of hot water to soak for 10 minutes until softened.
2. Sear the Beef: Heat olive oil in a large pan over medium-high heat. Season the beef with salt and pepper, then sear each piece for about 2 minutes per side until browned. Transfer the beef to the slow cooker.
3. Build the Consommé: In the same pan, add diced onions and garlic. Sauté for 2-3 minutes until softened. Then, add tomato sauce, cumin, cinnamon, smoked paprika, thyme, oregano, and bay leaves. Stir well and cook for 2 more minutes.
4. Blend the Sauce: Transfer the softened chilies and 1 cup of beef broth to a blender. Blend until smooth. Pour this mixture into the slow cooker along with the sautéed onions and garlic.
5. Slow Cook: Add the remaining beef broth and apple cider vinegar to the slow cooker. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours until the meat is tender and falls apart easily.
6. Shred the Beef: Remove the beef from the slow cooker and shred it using two forks. Discard the bay leaves.
7. Prepare the Consommé: Blend the remaining liquid in the slow cooker until smooth. This will be your flavorful dipping sauce.
8. Assemble the Tacos: Heat a skillet over medium-high heat. Dip a corn tortilla into the consommé, place it on the skillet, and sprinkle shredded cheese over the entire tortilla. Add shredded beef on one side. Fold it over and cook until crispy.
9. Serve: Plate the tacos with a small bowl of consommé for dipping. Garnish with fresh cilantro and lime wedges.

How to Serve

Serving Slow Cooker Birria Tacos properly enhances the overall experience. These tacos are best enjoyed hot, fresh off the skillet when they are at their crispiest. Arrange them on a serving platter, slightly overlapping, so the melted cheese remains intact. The key element that makes birria tacos unique is the consommé, so be sure to serve each portion with a small bowl of the flavorful broth for dipping.

For added freshness, garnish the tacos with chopped cilantro and finely diced white onions. A few lime wedges on the side allow diners to squeeze fresh juice over their tacos for a bright, citrusy contrast to the rich, savory flavors. You can also include thinly sliced radishes for a crisp texture that complements the soft, cheesy interior of the tacos.

If you want to elevate the presentation, serve your birria tacos on a wooden board or a rustic-style plate. Accompany them with additional toppings such as pickled red onions, avocado slices, or crumbled cotija cheese for an extra layer of flavor. These elements enhance the taste and visual appeal, making the meal feel like a gourmet experience.

Pairing Suggestions

Pairing Slow Cooker Birria Tacos with the right side dishes and beverages creates a well-rounded meal. Traditional Mexican sides, refreshing drinks, and complementary flavors can enhance the overall experience.

Side Dishes:

• Mexican Rice: A flavorful, tomato-based rice dish pairs well with the rich birria.
• Refried Beans: Creamy, seasoned beans provide a comforting and traditional accompaniment.
• Cabbage Slaw: A tangy slaw with lime juice and cilantro adds crunch and brightness.
• Street Corn (Elote): Grilled corn topped with mayonnaise, cotija cheese, and chili powder balances the richness of the tacos.
• Pickled Vegetables: Pickled jalapeños, onions, and carrots add a zesty contrast to the rich, cheesy tacos.

Beverage Pairings:

• Agua Fresca: A refreshing, lightly sweetened fruit drink like hibiscus (jamaica) or watermelon complements the bold flavors.
• Horchata: This cinnamon-infused rice milk drink provides a creamy contrast to the spiciness.
• Mexican Beer: A cold, light beer such as Modelo, Pacifico, or Corona pairs well with the deep flavors of the birria.
• Margaritas: A classic lime margarita balances the richness of the tacos with acidity and brightness.
• Micheladas: This spicy, tomato-based beer cocktail enhances the smoky spice of the birria.

By pairing your birria tacos with the right sides and drinks, you can create a complete, satisfying meal that feels well-balanced and indulgent.

Storage, Freezing & Reheating Instructions

Slow Cooker Birria Tacos are best enjoyed fresh, but they store and reheat well if you want to make them ahead of time. Proper storage ensures the meat remains flavorful and moist, while the tortillas retain their texture.

Storage Instructions:

• Store the shredded birria beef separately from the tortillas to prevent sogginess.
• Place the beef in an airtight container with some of the consommé to keep it moist.
• Refrigerate for up to 4 days.
• Store extra consommé in a separate container.
• Keep leftover tortillas wrapped in a clean kitchen towel inside a plastic bag to prevent them from drying out.

Freezing Instructions:

• Freeze the shredded birria beef in a freezer-safe bag or airtight container.
• Pour in a little consommé to keep the meat juicy.
• Label the container with the date, and freeze for up to 3 months.
• Avoid freezing fully assembled tacos, as tortillas may become soggy when thawed.

Reheating Instructions:

• To reheat birria beef, warm it in a saucepan over medium heat with a bit of consommé until hot.
• For a quick option, microwave the beef in 30-second intervals, stirring occasionally.
• To reheat tortillas, warm them in a dry skillet over medium heat for about 30 seconds per side.
• Assemble the tacos fresh after reheating the beef and tortillas for the best texture.
• If the consommé has thickened in the refrigerator, reheat it with a splash of water or broth until smooth again.

By following these storage and reheating methods, you can enjoy leftover birria tacos with the same deliciousness as when they were first made.

Common Mistakes to Avoid

Making Slow Cooker Birria Tacos is a straightforward process, but a few mistakes can impact the final result. Avoid these common errors to ensure the best possible outcome.

1. Using the Wrong Cut of Meat:

• Beef chuck roast is the best choice because of its marbling, which keeps the meat tender and juicy. Avoid lean cuts like sirloin, which may dry out during slow cooking.

2. Skipping the Searing Step:

• Searing the beef before slow-cooking locks in flavor and creates a rich, caramelized exterior. Without this step, the meat may lack depth.

3. Not Removing the Bay Leaves:

• Bay leaves add great flavor but should always be removed before blending the consommé. Leaving them in can create a bitter taste.

4. Blending Too Much or Too Little:

• Blend the consommé just enough to create a smooth consistency while keeping the flavors balanced. Over-blending can make it too thick, while under-blending can leave large chili pieces.

5. Overloading the Tacos:

• Adding too much cheese or beef makes the tacos hard to fold and crisp properly. Stick to moderate amounts for a balanced bite.

6. Using the Wrong Cheese:

• Oaxaca cheese is traditional, but if unavailable, mozzarella or Monterey Jack are great alternatives. Avoid pre-shredded cheese, as it contains anti-caking agents that prevent proper melting.

7. Cooking the Tacos on Too High Heat:

• Medium heat is best for crisping the tacos without burning them. Cooking at too high a temperature can cause the tortillas to burn before the cheese fully melts.

Avoiding these mistakes ensures your birria tacos turn out flavorful, crispy, and perfectly balanced every time.

Pro Tips

To take your Slow Cooker Birria Tacos to the next level, follow these expert tips for the best texture and flavor.

1. Marinate the Meat Overnight:

• For an even deeper flavor, marinate the beef in the blended chili sauce and spices for at least 12 hours before slow cooking.

2. Use a Mix of Meat Cuts:

• Combine beef chuck roast with short ribs or beef shank for a richer, more complex flavor. The extra fat and collagen make the broth even more delicious.

3. Strain the Consommé for a Smoother Dip:

• If you prefer a silky-smooth dipping sauce, strain the consommé through a fine-mesh sieve after blending.

4. Crisp the Tacos in Butter for Extra Flavor:

• Cooking the tacos in a mixture of butter and oil adds a golden, crispy texture and enhances the flavor.

5. Use a Tortilla Warmer:

• Keeping tortillas warm in a tortilla warmer or wrapped in a towel prevents them from drying out before assembling the tacos.

6. Serve with Avocado Salsa or Pickled Onions:

• These toppings provide a fresh contrast to the rich, cheesy tacos.

With these pro tips, your birria tacos will have the perfect texture, flavor, and presentation.

Frequently Asked Questions (FAQs)

1. Can I make birria tacos without a slow cooker?
Yes! Use a Dutch oven and cook at 300°F for 3-4 hours until the meat is tender. You can also use an Instant Pot on high pressure for 45-50 minutes, followed by a natural release.

2. Can I use chicken instead of beef?
Absolutely! You can substitute beef with bone-in chicken thighs and reduce the cooking time to 4-5 hours on LOW in the slow cooker.

3. How spicy are birria tacos?
The spice level depends on the chilies used. For milder tacos, remove the chili seeds or use fewer guajillo peppers.

4. What’s the best way to reheat leftover birria tacos?
Reheat them in a dry skillet over medium heat until crispy. Avoid microwaving, as it can make them soggy.

Conclusion & Call to Action

Slow Cooker Birria Tacos are a must-try for anyone who loves bold flavors and crispy, cheesy tacos. With a few simple steps, you can bring the authentic taste of birria right into your kitchen. Whether you’re making them for a casual family dinner or a special occasion, these tacos never fail to impress.

Now that you have all the tips and tricks, it’s time to give this recipe a try. Share your experience in the comments, and tag us on social media with your delicious results. Enjoy your homemade birria tacos!

Print