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Birria tacos with consomme are the kind of next-level comfort food that makes any night special. Melt-in-your-mouth beef slow cooked in a rich chile broth gets shredded and tucked into cheesy, golden corn tortillas. Each bite is dunked in a deeply flavored, smoky ancho chile sauce that might just make you want to lick the bowl. The slow cooker does all the heavy lifting so you can spend more time enjoying and less time fussing.
My family started requesting these after a taco night switch up and now they are our favorite cold-weather meal to share. The crispy tortillas and dunkable sauce win everyone over immediately.
Ingredients
- Beef chuck roast: Boneless with rich marbling so it shreds perfectly. Look for thick well-trimmed cuts for the juiciest texture.
- Olive oil: Helps brown the beef to build savory flavor in the pan before slow cooking. Use extra virgin for the best taste.
- Yellow onions: Brings sweetness and body to the sauce. Choose firm heavy onions with smooth skins.
- Garlic cloves: Adds deep flavor and aromatic punch. Peel and crush fresh cloves instead of jarred for best results.
- Dried ancho chiles: Infuses the broth with smokiness and mild heat. Pick chiles that are pliable and shiny without cracks.
- Ground cinnamon: Warmth and subtle spice. Use Saigon cinnamon for the boldest taste.
- Ground cumin: Earthy rich background. Freshly ground cumin will be most aromatic.
- Ground smoked paprika: Gives layers of smokiness. If you like extra heat use chipotle pepper powder as a swap.
- Dried thyme: Lends herbal notes. Either ground or whole is fine just be sure it smells fresh.
- Dried oregano: Rounds out all the flavors. If you can find Mexican oregano grab it for authenticity.
- Salt and ground black pepper: Brings out all the savoriness from the beef and the broth.
- Bay leaves: Infuses the consomme with a rustic flavor.
- Fresh cilantro leaves: Brightens everything with fresh herbal pops. Go for leafy bunches with no wilting.
- Tomato sauce (or crushed tomatoes): Brings natural acidity and richness to balance the sauce.
- Beef stock or broth: Forms the satiny base for both the consomme and braising liquid. Opt for low sodium to control seasoning.
- Corn tortillas: Traditional soft shell for birria tacos. Pick fresh-made or warm each one so they do not crack.
- Oaxaca cheese: Shreds and melts beautifully with mild flavor. Mozzarella or Monterey jack can be used in a pinch.
Step-by-Step Instructions
- Prep the Ingredients:
- Dice the onions and roughly chop the garlic. Remove and discard the stems and seeds from the dried ancho chiles. Cut the chiles into large pieces. Gather all other spices and herbs to have them ready.
- Sear the Beef:
- Pat the beef chuck roast dry and season all over with salt and pepper. Heat a large skillet over high and drizzle in olive oil. Sear the beef for two minutes per side until each side gets a deep golden crust. Pour one cup of beef stock into the hot pan and scrape up any browned bits before carefully transferring the beef and juices into the slow cooker.
- Layer and Cook in the Slow Cooker:
- Add onions garlic cilantro tomato sauce ancho chiles cinnamon cumin smoked paprika thyme oregano bay leaves remaining salt and pepper to the slow cooker with the beef. Stir to combine. Pour the rest of the beef stock in until it nearly covers the roast. Cover and set the slow cooker to low for eight to ten hours.
- Shred the Beef:
- When the beef is fall-apart tender remove it from the slow cooker and let it rest for a couple minutes. Use two forks to shred into bite size pieces. Discard any string from the roast. Set aside in a bowl.
- Blend and Finish the Consomme:
- Carefully fish out the bay leaves and discard. Use a slotted spoon to transfer the cooked onions peppers and garlic from the slow cooker into a blender. If needed add half a cup of the cooking liquid so it blends smoothly. Blend until the sauce is silky and then pour it back into the slow cooker to combine with the remaining liquid. Spoon half a cup of this finished sauce over the shredded beef and gently toss.
- Make the Tacos:
- Preheat your oven to three hundred degrees. Heat a large skillet over medium high and spray with olive oil. Briefly dip a corn tortilla into the consomme sauce then lay it flat in the hot pan. Sprinkle a generous handful of shredded Oaxaca cheese evenly then add shredded beef to half the tortilla. Fold it gently in half so the cheese melts over the beef. Cook until crisp and golden about three minutes per side. Transfer finished tacos to a sheet tray in the oven to keep warm while you finish the batch.
- Serve:
- Plate tacos with small bowls of hot consomme for dipping and pan-fried sides for crunch. Garnish with more cilantro chopped onions and lime if desired.
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The deep smoky flavor from ancho chiles is hard to beat and always the first thing friends rave about. My kids love helping dip the tacos and everyone has their favorite cheese stretch contest with the first hot bite.
Storage Tips
Store any leftover shredded beef with consomme sauce in airtight containers in the fridge for up to four days. Tacos are best enjoyed fresh but you can re-crisp them quickly in a hot skillet. Freeze cooked beef and sauce separately for up to three months.
Ingredient Substitutions
If you cannot find beef chuck roast try rump roast top round or even brisket for richness. For the dried chiles guajillo can work in place of ancho or use a teaspoon of smoked paprika for some depth. Mozzarella makes a good substitute if Oaxaca cheese is not available.
Serving Suggestions
Birria tacos are perfect with a side of Mexican rice or charro beans. Serve with plenty of lime wedges fresh radish slices and a crisp salad. For a festive touch set up a taco bar and let everyone dip and garnish their own tacos.
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A Little Birria History
Birria started as celebration food in western Mexico especially in Jalisco. Traditionally it is cooked over hours in clay pots using goat or lamb but beef has become a family favorite for convenience. Birria tacos as we know them today became a hit in Los Angeles before spreading across the country in recent years.
Recipe FAQs
- → Can I use a different cut of beef?
Chuck roast is ideal for tender, shreddable results. If unavailable, tri-tip, bottom round, or rump roast are good alternatives for slow braising.
- → What if I don’t have ancho chiles?
If ancho chiles aren't available, try dried guajillo peppers for a mild, smoky touch, or use chipotle in adobo for a spicier profile.
- → Is there a good substitute for Oaxaca cheese?
Oaxaca melts beautifully, but mozzarella is an excellent alternative. Monterey jack or cheddar work well if needed.
- → Can I make this without a slow cooker?
Yes, a Dutch oven in the oven or pressure cooker works for braising the beef until fall-apart tender. Just adjust cooking times accordingly.
- → What garnishes work best with these tacos?
Top with cilantro, diced onion, sliced radishes, or roasted corn for color and crunch. Squeeze a lime for brightness.
- → Should I use Mexican oregano or regular?
Mexican oregano adds distinct herbal notes, but regular dried oregano works well, too, if that's what's on hand.
Easy Birria Tacos Consomme
Slow-cooked beef with Oaxaca cheese in corn tortillas, served with an ancho chile consomme for dipping.
What You’ll Need to Make This
→ For the Beef and Consommé
→ For Assembly
How to Prepare
Dice the onions. Roughly chop the garlic. Remove stems and seeds from the ancho chiles; slice into smaller pieces for ease of blending.
Preheat a frying pan over high heat. Season beef chuck roast evenly with salt and pepper. Add olive oil to the pan and sear the beef for 2 minutes on each side until well-browned. During the final side, pour 240 ml of beef stock into the pan to deglaze and release browned bits. Transfer both beef and liquid to the slow cooker.
Add diced onions, chopped garlic, cilantro leaves, tomato sauce, ancho chiles, cinnamon, cumin, smoked paprika, oregano, thyme, bay leaves, and remaining salt and pepper to the slow cooker. Stir gently to combine. Pour in enough beef stock to mostly cover the beef.
Set the slow cooker on low for 8 to 10 hours. Cook until beef is fork-tender and easily shreds.
Lift beef from the cooker and place on a board. Shred with forks, discarding any string. Set shredded beef aside in a bowl.
Remove and discard bay leaves. Using a slotted spoon, transfer the onions, peppers, and garlic to a blender. Add up to 120 ml cooking liquid if needed and puree until completely smooth. Return blended mixture to the cooker, mixing well. Pour about 120 ml of the prepared sauce over the shredded beef and stir gently to coat.
Preheat oven to 150°C. Heat a large frying pan over medium-high heat and spray with olive oil. Lightly dip a corn tortilla into the sauce and lay it in the pan. Distribute shredded Oaxaca cheese over the surface, then spoon beef onto half the tortilla. Fold over to form a taco and cook until crisp on both sides. Transfer finished tacos to a baking tray and keep warm in the oven as you finish the batch.
Serve each taco accompanied by a small bowl of the rich consommé for dipping.
Extra Tips
- Use leftover birria beef in nachos, quesadillas, or enchiladas for additional meal options.
- Mexican oregano yields a more authentic aroma, but conventional oregano is a suitable substitute.
- Dried Guajillo chiles or chipotle peppers in adobo sauce can substitute for ancho chiles, but adjust for heat.
- If you do not have a slow cooker, use a Dutch oven in a conventional oven at 200°C for 3 hours until beef is tender.
- Shredded Monterey Jack or cheddar can substitute for Oaxaca cheese if unavailable.
Tools Required
- Slow cooker
- Large skillet or frying pan
- Blender
- Tongs
- Oven-safe baking tray
- Cutting board and forks for shredding
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Contains dairy due to cheese
- Contains allium (onion, garlic)
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 793
- Fat Content: ~
- Carbohydrate Content: ~
- Protein Content: ~