Easy Birria Tacos

Why You’ll Love This Recipe

This recipe is a fantastic way to bring the flavors of Mexican cuisine into your kitchen with minimal effort. The slow cooker does all the hard work, transforming beef chuck roast into a tender and flavorful filling for your tacos. The rich and smoky ancho chile consomme adds a depth of flavor that’s perfect for dipping. Plus, with gooey Oaxaca cheese and crispy tortillas, every bite is a perfect combination of textures. It’s a fun dish to share with friends and family, and it’s versatile enough to make ahead for a busy weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2-3 pounds Beef chuck roast, boneless

• 2 tablespoons Olive oil

• 2 Yellow onions (about 2-3 cups)

• 4 garlic cloves (4 teaspoons)

• 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 bay leaves

• 1 cup Fresh Cilantro Leaves

• 8 ounces Tomato sauce (or crushed tomatoes)

• 4-5 cups Beef stock or broth

• 18 Corn Tortillas, 6 inch (assumes 3 tacos per serving)

• 20 ounces Oaxaca cheese, shredded (mozzarella is a good substitute)

Directions

Prep-Ahead Steps

1. Dice the onions, rough chop the garlic, and remove/discard the stems from the dried chiles. Shake out the seeds, discard them, and cut the chiles into 2-3 pieces each.

Cook Beef

2. Sear Beef: Preheat a frying pan or skillet on high heat. Season the chuck roast with salt and pepper. Drizzle olive oil in the hot pan and sear the beef for 2 minutes on each side. On the final side, pour in 1 cup of beef stock to scrape up the browned bits from the pan. Transfer the beef to the slow cooker and pour the liquid over the beef.

3. Slow Cooker: Add the onions, garlic, cilantro, tomato sauce, chiles, cinnamon, cumin, paprika, salt, pepper, oregano, thyme, and bay leaves to the slow cooker. Stir to combine. Pour in the remaining beef stock until the liquid covers the beef. Set the slow cooker to low for 8 to 10 hours.

4. Shred Beef: Once cooked, remove the beef from the slow cooker and shred it using forks. Discard any string or fat. Set the beef aside.

Blend Sauce

5. Remove the bay leaves and discard. Scoop out the remaining sauce and ingredients (onions, chiles, garlic) into a blender. Add about ½ cup of the cooking liquid and blend until smooth. Pour the blended sauce back into the slow cooker and stir well. Add ½ cup of the sauce over the shredded beef and gently mix.

Make the Birria Tacos

6. Preheat the oven to 300°F. Preheat a large frying pan or skillet on medium-high heat. Spray the pan with olive oil. Lightly dip one corn tortilla into the sauce and place it in the pan. Sprinkle cheese evenly over the tortilla and top half with the shredded beef.

7. Using a spatula, fold the tortilla over to make a taco and transfer it to a sheet pan. Place in the oven to keep warm while you cook the remaining tacos.

8. Serve each taco with a small bowl of the dipping sauce on the side.

Servings and Timing

• Servings: 6 servings

• Prep time: 10 minutes

• Cook time: 8 hours 45 minutes

Variations

• Vegetarian Version: Replace the beef with jackfruit or mushrooms for a plant-based twist.

• Spicy Kick: Add more chipotle or jalapeño peppers to the sauce if you prefer extra heat.

• Cheese: If you can’t find Oaxaca cheese, mozzarella or Monterey Jack work well as substitutes.

Storage/Reheating

• Storage: Store any leftover Birria beef in an airtight container in the refrigerator for up to 3 days. The consomme can be stored separately and refrigerated as well.

• Reheating: To reheat, gently warm the beef and sauce together in a pan over medium heat until heated through. The tortillas are best when freshly cooked, but you can reheat them in a skillet or microwave.

FAQs

1. How do I make Birria tacos without a slow cooker?

If you don’t have a slow cooker, you can use a Dutch oven to cook the beef at 400°F for about 3 hours or use an Instant Pot for faster results.

2. What kind of beef is best for Birria tacos?

Chuck roast is the best cut for this recipe because it becomes tender and juicy after slow cooking. Other cuts like tri-tip, bottom round, or rump roast also work well.

3. Can I use a different type of chile?

If you can’t find Ancho chiles, you can substitute Guajillo chiles for a similar smoky flavor or Chipotle chiles for a spicier kick.

4. What cheese can I use if I can’t find Oaxaca cheese?

Mozzarella is a great substitute for Oaxaca cheese. You can also use Monterey Jack or cheddar.

5. Can I freeze leftover Birria beef?

Yes, you can freeze the leftover beef and sauce. Store it in an airtight container or freezer-safe bag for up to 3 months.

6. Can I make the consomme spicier?

To add more spice, you can increase the amount of Chipotle peppers or add fresh jalapeños to the sauce.

7. Can I use flour tortillas instead of corn tortillas?

Although traditional Birria tacos are made with corn tortillas, you can use flour tortillas if you prefer.

8. How do I make the tacos crispy?

Make sure the pan is hot when you dip the tortillas in the sauce and cook them. This will ensure the tortillas get crispy and hold up well with the filling.

9. How do I reheat Birria tacos?

To reheat Birria tacos, warm them in a skillet over medium heat for a few minutes on each side. You can also microwave them, but the tortillas won’t be as crispy.

10. Can I add other toppings to the Birria tacos?

Yes! You can top your tacos with fresh cilantro, diced onions, radishes, or even roasted corn for added flavor.

Conclusion

These Easy Birria Tacos with Consomme are a true crowd-pleaser, combining rich, slow-cooked beef, gooey cheese, and smoky, flavorful sauce. The slow cooker makes this recipe incredibly easy to prepare, allowing you to enjoy a delicious meal with minimal effort. Whether for a family dinner or a special occasion, these tacos are sure to be a hit.

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