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Birria Tacos Slow Cooker Consomme

Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Ingredients
  • Birria
  • 3 lb 1.36 kg beef chuck roast, cut into chunks
  • 2 lb 900 g beef shanks
  • 6 dried guajillo chiles
  • 3 dried ancho chiles
  • 2 dried chipotle chiles
  • 2 dried árbol chiles optional
  • 2 Roma tomatoes
  • 1 medium white onion
  • 8 garlic cloves
  • 2 cups 480 ml beef broth
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tbsp whole black peppercorns
  • 1 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tsp dried Mexican oregano
  • 2 tsp kosher salt
  • 1 tbsp neutral oil
Tacos
  • 18 corn tortillas
  • 2½ cups 280 g shredded Oaxaca cheese
  • 1 cup diced white onion
  • ¾ cup chopped cilantro
  • Lime wedges

Method
 

Instructions
  1. Toast the dried chiles, then soak them in hot water for 15 minutes.
  2. Blend the chiles with tomatoes, onion, garlic, broth, vinegar, herbs, and spices until smooth, then strain.
  3. Brown the beef in oil and transfer it to the slow cooker.
  4. Pour the chile sauce over the beef, add bay leaves, and cook on LOW for 8–9 hours or HIGH for 5–6 hours.
  5. Shred the beef, discard the bones and whole spices, then return the meat to the consomme for 15–20 minutes.
  6. Skim a little seasoned fat from the top of the broth and dip each tortilla into it.
  7. Fill tortillas with cheese and shredded beef, then cook on a hot skillet until crisp and golden on both sides.
  8. Serve immediately with hot consomme, diced onion, cilantro, and lime wedges.

Notes

Ingredient Notes

  • Beef chuck roast: Choose a well-marbled roast for the most tender, juicy shredded beef.
  • Beef shanks: Bone-in shanks add collagen, creating a richer, silkier consomme. Beef short ribs are a great substitute.
  • Guajillo chiles: Provide the signature deep red color and mild, fruity flavor.
  • Ancho chiles: Add subtle sweetness and earthy richness.
  • Chipotle chiles: Bring smoky heat. Use just one for a milder broth.
  • Árbol chiles: Optional, but perfect if you like extra spice.
  • Mexican oregano: Offers the most authentic flavor, though regular oregano works well too.
  • Oaxaca cheese: Melts beautifully for classic birria tacos. Monterey Jack or low-moisture mozzarella can be substituted if needed.