Description
A hands-off slow cooker recipe for birria tacos with a rich, smoky consommé made from dried chilies and fall-apart tender beef chuck, perfect for family dinners or gatherings.
Ingredients
3 lbs Beef chuck roast
4 Dried guajillo chilies
2 Dried ancho chilies
2 Dried chiles de árbol (optional, for heat)
1 large White onion, chopped
6 cloves Garlic cloves
14.5 oz Canned fire-roasted tomatoes
2 tbsp Apple cider vinegar
1 tsp Ground cumi
1 tsp Dried oregano
2 Bay leaves
4 cups Beef broth
12–16 Corn tortillas
2 cups Shredded Oaxaca or mozzarella cheese
Fresh cilantro & lime wedges (for serving)
Instructions
- Toast the dried chilies in a dry skillet for 2-3 minutes until fragrant; soak in hot water for 15 minutes to softe
- Season beef chuck generously with salt and pepper
- Sear the beef in a hot Dutch oven or skillet until browned on all sides
- Transfer the beef to the slow cooker
- Blend softened chilies with onion, garlic, tomatoes, vinegar, cumin, and oregano until smooth
- Pour chili sauce over beef; add beef broth and bay leaves
- Cook on low for 8-10 hours or high for 5-6 hours until meat shreds easily
- Remove beef, shred with two forks, and return to broth
- Dip each corn tortilla in the consommé, fill with cheese and shredded beef, then fold
- Pan-fry tacos until crispy on each side. Serve with extra consommé for dipping
Notes
Toast dried chilies for deeper flavor; do not burn them.
Searing beef adds savory depth to the broth.
Taste sauce before cooking; adjust salt and heat as desired.
Use good-quality corn tortillas that hold up to dipping.
Leftover beef and broth refrigerate up to 5 days or freeze up to 3 months.
For assembled tacos, wrap in foil and reheat at 350°F for 10-15 minutes.
- Prep Time: 30 mins
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with consommé
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: birria tacos, slow cooker, beef, consommé, dinner, family meal