Birria Tacos with Consommé in the Slow Cooker Recipe

Birria tacos with consommé are a delicious and flavorful Mexican dish that has gained immense popularity in recent years. Originating from the state of Jalisco in Mexico, birria is a traditional stew made with meat, chilies, and a variety of spices. When paired with tacos, it transforms into a rich, savory treat that is often served with a side of consommé, the flavorful broth from the stew, perfect for dipping.

This recipe utilizes the convenience of a slow cooker to create the perfect birria tacos with consommé. The slow cooking method allows the flavors to meld together beautifully, resulting in tender, melt-in-your-mouth meat that’s perfect for filling tacos. The consommé is the star of the show, with its depth of flavor, perfect for dipping your tacos and enhancing each bite.

Whether you’re hosting a taco night or simply craving something hearty and comforting, these slow-cooked birria tacos with consommé are sure to satisfy your taste buds.

What Are Birria Tacos?

Birria tacos are a Mexican dish traditionally made from braised beef or goat meat, cooked with dried chilies, tomatoes, garlic, onions, and a blend of spices. The meat is slow-cooked until it’s incredibly tender, then shredded and placed in a tortilla. The tacos are often served with consommé, the rich broth from the braising process, which is used for dipping the tacos, adding even more flavor.

In recent years, birria tacos have become a viral sensation, thanks to social media platforms like TikTok and Instagram. The combination of juicy, flavorful meat and crispy tortillas has made birria tacos a must-try dish for anyone who loves Mexican cuisine.

How to Make Birria Tacos with Consommé in the Slow Cooker

Step 1: Prepare the Dried Chiles

1. Stem and seed the dried chiles: Remove the stems and seeds from the guajillo, ancho, pasilla, and chipotle chiles (if using). This will help reduce any bitterness and ensure the chiles break down easily during cooking.
2. Toast the chiles: In a dry skillet over medium heat, toast the dried chiles for about 1-2 minutes, just until they become fragrant. Be careful not to burn them, as this will make the broth taste bitter.
3. Rehydrate the chiles: Once toasted, transfer the chiles to a bowl and pour about 2 cups of hot water over them. Let them soak for 10-15 minutes until they soften.

Step 2: Prepare the Meat

1. Sear the meat: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast (or shank) with salt and pepper. Once the oil is hot, sear the meat on all sides until it develops a nice brown crust. This will add flavor to the dish and help lock in the juices. Remove the meat from the skillet and set it aside.
2. Sauté the aromatics: In the same skillet, add the quartered onion and smashed garlic. Sauté for about 2-3 minutes until fragrant and slightly softened. This helps release their flavors and prepares them for the slow cooker.

Step 3: Blend the Sauce

1. Blend the chiles: Once the chiles have softened, place them in a blender or food processor. Add the sautéed onion and garlic, cumin, oregano, cinnamon, cloves, chili powder, and apple cider vinegar. Add a small amount of the soaking liquid (about 1/2 cup) to help blend the ingredients together. Blend until smooth. If needed, add more soaking liquid to reach a smooth, pourable consistency.

Step 4: Combine Everything in the Slow Cooker

1. Add the meat to the slow cooker: Place the seared meat into the slow cooker.
2. Pour in the chile sauce: Pour the blended chile sauce over the meat, ensuring it’s evenly covered.
3. Add the beef broth: Pour the beef broth into the slow cooker, covering the meat completely. Add the bay leaves and give everything a stir.
4. Cook on low: Set your slow cooker to low and cook for 8-10 hours, or until the meat is incredibly tender and easily shreds with a fork. You can also cook on high for 4-5 hours, but low and slow yields the best results.

Step 5: Shred the Meat and Prepare the Consommé

1. Shred the meat: Once the meat is cooked, remove it from the slow cooker and set it aside to cool slightly. Using two forks, shred the meat into bite-sized pieces.
2. Strain the consommé: To separate the broth (consommé) from the remaining solids, use a fine mesh strainer to strain the broth into a separate bowl. This will remove any excess fat, solids, and impurities, leaving you with a clean, flavorful consommé.
3. Taste and adjust: Taste the consommé and adjust the seasoning with salt or pepper as needed. You can also add a squeeze of lime juice for some added acidity.

Step 6: Assemble the Birria Tacos

1. Heat the tortillas: Warm your corn tortillas on a hot griddle or skillet for about 30 seconds on each side, until they’re soft and pliable.
2. Add cheese: On each tortilla, place a generous amount of shredded cheese (mozzarella or Oaxaca cheese works well). Add some of the shredded birria meat on top of the cheese.
3. Crisp the tacos: In a hot skillet or griddle, place the filled tortillas, cheese side up, and cook for about 2-3 minutes on each side until they’re golden and crispy. You can press them down gently with a spatula to ensure they crisp up nicely.
4. Garnish the tacos: Once the tacos are crispy, remove them from the skillet and garnish with chopped cilantro, diced onions, and a squeeze of lime juice.

Step 7: Serve with Consommé

1. Serve the consommé: Ladle the consommé into small bowls. You can serve it as a dipping broth alongside your tacos, or pour it over the tacos for added flavor. The consommé should be rich, savory, and a little spicy, with a depth of flavor that perfectly complements the birria tacos.
2. Enjoy!: Serve your birria tacos with consommé immediately, alongside salsa, avocado, or any other toppings you love. These tacos are perfect for a family dinner or as part of a festive meal.

Tips for the Best Birria Tacos with Consommé

1. Use a variety of dried chiles: The mix of chiles is key to achieving a deep, complex flavor in your consommé. Guajillo chiles provide sweetness, while ancho chiles bring smokiness, and chipotle adds heat. Experiment with different combinations to find your perfect flavor.
2. Let the meat cook low and slow: The slow cooker is the best way to get the meat tender and flavorful. Cooking on low for several hours allows the flavors to develop fully and ensures the meat becomes fall-apart tender.
3. Strain the broth: Straining the consommé ensures that you have a clean, smooth broth to dip your tacos in. It also helps remove any excess fat, making the broth more refined and flavorful.
4. Customize your toppings: Birria tacos are highly customizable. You can add diced onions, cilantro, avocado, pickled jalapeños, or even a drizzle of crema. The toppings allow you to add your own personal touch and adjust the flavor to your liking.
5. Make it ahead: Birria tacos with consommé can be made ahead of time and stored in the refrigerator. The flavors will continue to develop, and the leftovers are just as delicious!

Conclusion

Birria tacos with consommé in the slow cooker are an irresistible and comforting dish that brings the rich flavors of Mexican cuisine straight to your table. By slow-cooking the meat with a blend of spices, dried chiles, and broth, you’ll achieve tender, flavorful meat that is perfect for filling tacos. The consommé adds another layer of depth and richness, making these tacos truly special.

Whether you’re preparing them for a family dinner or serving them at a special gathering, these birria tacos will undoubtedly impress. So, grab your slow cooker, gather your ingredients, and get ready to indulge in the ultimate taco experience.

Yield: 8-10 Tacos

Birria Tacos with Consommé in the Slow Cooker Recipe

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Birria tacos with consommé are a delicious and flavorful Mexican dish that has gained immense popularity in recent years. Originating from the state of Jalisco in Mexico, birria is a traditional stew made with meat, chilies, and a variety of spices. When paired with tacos, it transforms into a rich, savory treat that is often served with a side of consommé, the flavorful broth from the stew, perfect for dipping.

Prep Time 20 minutes

Cook Time 6 hours

Ingredients

• For the Birria Meat:
• 2 lbs beef chuck roast, cut into large chunks
• 2 dried guajillo chilies, seeds and stems removed
• 2 dried ancho chilies, seeds and stems removed
• 1 dried pasilla chili, seeds and stems removed
• 1 medium onion, quartered
• 4 cloves garlic, peeled
• 1 tomato, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 bay leaf
• 1 tablespoon apple cider vinegar
• 3 cups beef broth (or water)
• Salt and pepper to taste
• For the Consommé:
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2-3 cups of the strained broth from the slow cooker (after cooking the meat)
• 1 tablespoon chopped cilantro (optional)
• Lime wedges, for serving
• For the Tacos:
• 10-12 corn tortillas
• 1 cup shredded Oaxaca cheese (or mozzarella cheese)
• 1 small onion, finely chopped
• Fresh cilantro, chopped
• Lime wedges, for serving
• Salsa (optional)

Instructions

1. Step 1: Prepare the Birria Meat
   Toast the Dried Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles for about 1-2 minutes until fragrant. Then, soak the chiles in hot water for 10 minutes to soften.
   Make the Sauce: Once the chiles are softened, add them to a blender along with the onion, garlic, chopped tomato, cumin, oregano, cinnamon, cloves, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
   Prepare the Slow Cooker: Place the beef chunks in the slow cooker and pour the blended chile sauce over the meat. Add the remaining beef broth, bay leaf, and salt and pepper to taste. Stir to combine.
   Cook: Cover and cook on low for 6-8 hours or until the beef is tender and easily shreds with a fork.
   
2. Step 2: Make the Consommé
   Strain the Broth: Once the meat is done cooking, remove the beef and set it aside. Strain the broth through a fine mesh strainer to remove the solids, keeping the flavorful liquid (consommé).
   Sauté the Onion: In a small saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes, until softened. Add about 2 cups of the strained broth to the saucepan and simmer for an additional 5 minutes. Adjust seasoning with salt and pepper.
   Garnish the Consommé: If desired, stir in some chopped cilantro into the consommé for extra flavor.
   
3. Step 3: Assemble the Birria Tacos
   Shred the Beef: After the beef has cooled slightly, shred it with two forks. Discard any excess fat and bones.
   Prepare the Tortillas: Heat a griddle or skillet over medium heat. Lightly dip the tortillas into the consommé, then cook them on the skillet for about 30 seconds per side, until warm and slightly crispy.
   Assemble the Tacos: On each tortilla, add a generous portion of shredded beef, top with shredded Oaxaca cheese, chopped onion, and fresh cilantro.
   Serve with Consommé: Serve the tacos with a small cup of consommé on the side for dipping. You can also serve with lime wedges and salsa if desired.

Notes

• Slow Cooker: For best results, use a cut of beef that has a lot of marbling, such as beef chuck. It will become tender and juicy after slow cooking.
• Tortilla Options: If you prefer, you can use flour tortillas, though corn tortillas are traditional for birria tacos.
• Adjust Spice: If you like spicier tacos, feel free to add some chipotle peppers in adobo or extra red pepper flakes to the sauce for added heat.
• Serving Suggestions: These tacos are perfect when served with a side of Mexican rice, refried beans, or a simple avocado salad.