Easy Birria Tacos with Consommé
Experience the rich flavors and comforting textures of Easy Birria Tacos with Consommé, featuring succulent slow-cooked beef and a warm, spiced broth.
Ingredients
For the Beef
- 2-3 pounds Beef chuck roast, boneless
- 2 tablespoons Olive oil
- 2 medium Yellow onions, diced (about 2-3 cups)
- 4 cloves Garlic (or 4 teaspoons minced)
- 2 Dried Ancho chiles
- ½ teaspoon Ground cinnamon
- 1 tablespoon Ground Cumin
- ½ teaspoon Ground Smoked Paprika (or Ground Chipotle Pepper)
- ½ teaspoon Dried thyme (ground or whole)
- 1 tablespoon Dried oregano
- 2 teaspoons Salt
- 2 teaspoons Ground black pepper
- 2 leaves Bay leaves
- 1 cup Fresh Cilantro Leaves, roughly chopped
- 8 ounces Tomato sauce (or crushed tomatoes)
- 4-5 cups Beef stock or broth
For the Tacos
- 18 pieces Corn Tortillas (6-inch, assumes 3 tacos per serving)
- 20 ounces Oaxaca cheese, shredded (mozzarella is a good substitute)
Instructions
Prep-Ahead Steps
- Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear for 5-7 minutes until all sides are browned. Remove from heat and set aside.
Cook Beef
- In the same skillet, add the diced onions and cook for about 5 minutes until translucent. Stir in minced garlic for another 1-2 minutes until fragrant.
- In a blender, combine the ancho chiles (remove seeds and stems), ground cinnamon, ground cumin, smoked paprika, thyme, and oregano. Add the sautéed onions and garlic, along with the tomato sauce and 2 cups of beef stock. Blend until smooth.
- Place the beef chuck in the slow cooker. Pour the blended mixture over the beef, then add bay leaves and the remaining beef stock. Add the chopped cilantro. Cook on low for 8 hours or until the beef is tender and easily shredded.
Make the Birria Tacos
- Once cooked, use two forks to shred the beef directly in the slow cooker, mixing it with the juices.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Fill each tortilla with shredded beef and a generous amount of Oaxaca cheese. Fold the tortilla over to form the tacos. Optionally, grill the folded tacos in the skillet for 1-2 minutes until the cheese is melty and the tortillas are slightly crispy.
How to Serve
- Serve your Easy Birria Tacos hot, fresh off the skillet, with a small bowl of warm consommé for dipping.
- Garnish your tacos with fresh cilantro, diced onions, or a squeeze of lime for a zesty finish.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Freeze beef and consommé in freezer-safe containers for up to 3 months. Reheat by microwaving briefly or warming on the stovetop.