Slow Cooker Beef Birria tacos with Consomé
Life is about staying home these days. And even though we are cooking more and more at home, not eating out, has actually been pretty healthy for us. So because of that, I wanted to make something that we haven’t had in a while, and is a delicious treat! Homemade Beef Birria Tacos with consomé.
Our favorite local food truck, is the place for Birria Tacos. The consomé broth they serve with the tacos is the most delicious broth I have ever had! It’s like beef soup, that is rich with so much flavor. It’s like a warm hug!
Like many of you out there, we have been staying home and unfortunately that means no hitting up our favorite food stops for a while. Well, like 5 months now.
So, I really wanted to make these tacos at home, and my husband found a recipe, and we tried it a few times, and tweaked it a bit to our liking. So today I wanted to share this wonderful recipe of Slow Cooker Beef Birria Tacos with Consomé with you.
It’s not authentic, but it’s absolutely delicious!
I used chuck roast because it is easy to find and this cut of beef, when cooked right, is super tender. For the cheese, I used mozzarella. You can use other types of cheese if you like, such as
Oaxaca or a Mexican cheese blend. It’s all delicious either way.
A Slow Cooker makes Birria Tacos easy!
This Beef Birria Tacos recipe is perfect for the Slow Cooker, and helps the beef to get nice and tender. I love using my Slow Cooker for so many different recipes. Just set it and forget it for a while, and you’ve got a delicious meal. And they are very affordable too!
Here’s what you’ll need!
3 1/2 pounds of chuck roast cut into large chunks.
8 cups of hot water
1 cup of shredded mozzarella cheese
1 large whole peeled onion
1 whole head of garlic
1/2 teaspoon black pepper
1 1/2 teaspoons salt
1/2 teaspoon oregano
3 tablespoons chicken bullion
8 bay leaves
8 dried guajillo peppers
5 dried New Mexico peppers
White corn tortillas
To make ground up pepper mixture:
Using kitchen scissors, cut open the dried peppers and be sure to remove the seeds, as they will make this recipe very bitter. Chop them up a bit with a knife. Add chopped peppers to a spice grinder, or food processor to grind.
In a 6 quart slow cooker, add 8 cups of hot water, chuck roast, onion, garlic, 1/2 cup of ground up pepper mixture, bay leaves, salt, pepper, oregano, and chicken bullion.
Give it all a gentle stir, and set slow cooker to high 5-6 hours or on low for 6-8 hours.
When beef is tender, remove from slow cooker using tongs or slotted spoon, and place in a large bowl.
Shred beef with two forks, and add a ladle of broth to moisten shredded beef a bit. Set aside. Remove the onion and garlic, leaving only the delicious broth.
Pan frying the Tacos
In a large pan, place a tablespoon of oil, and set to medium heat. Using tongs, dip a corn tortilla in the cooked beef broth quickly, and place in pan.
Top tortilla with shredded beef and about a tablespoon of shredded mozzarella cheese.
Fold over tortilla and fry for about 30 seconds on each side.
While taco is cooking, add a teaspoon or two of broth.
When taco is a bit crisp on each side, remove tacos to a plate.
Serve Birria Tacos with a small bowl of broth for dipping. Add toppings to broth and enjoy.
Toppings
1/2 cup of chopped onion
1/8 cup chopped fresh cilantro
Limes cut into wedges
Slow Cooker Beef Birria Tacos with Consomé
Ingredients
- 3 1/2 pounds of chuck roast cut into large chunks.
- 8 cups of hot water
- 1 cup of shredded mozzarella cheese
- 1 large whole peeled onion
- 1 whole head of garlic
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 1/2 teaspoon oregano
- 3 tablespoons chicken bullion
- 8 bay leaves
- 8 dried guajillo peppers
- 5 dried New Mexico peppers
- White corn tortillas
Instructions
- To make ground up pepper mixture:
- Using kitchen scissors, cut open the dried peppers and remove seeds. Chop them up a bit with a knife. Add chopped peppers to a spice grinder, or food processor to grind.
- In a 6 quart slow cooker, add 8 cups of hot water, chuck roast, onion, garlic, 1/2 cup of ground up pepper mixture, bay leaves, salt, pepper, oregano, and chicken bullion.
- Give it all a gentle stir, and set slow cooker to high 5-6 hours or on low for 6-8 hours.
- When beef is tender, remove from slow cooker using tongs or slotted spoon, and place in a large bowl.
- Shred beef with two forks, and add a ladle of broth to moisten shredded beef a bit. Set aside. Remove the onion and garlic, leaving only the delicious broth.
- In a large pan, place a tablespoon of oil, and set to medium heat. Using tongs, dip a corn tortilla in the cooked beef broth quickly, and place in pan.
- Top tortilla with shredded beef and about a tablespoon of shredded mozzarella cheese.
- Fold over tortilla and fry for about 30 seconds on each side.
- While taco is cooking, add a teaspoon or two of broth.
- When taco is a bit crisp on each side, remove tacos to a plate.
- Serve Birria Tacos with a small bowl of broth for dipping. Add toppings to broth and enjoy.
- Toppings:
- 1/2 cup of chopped onion
- 1/8 cup chopped fresh cilantro
- Limes cut into wedges
Here are some more recipes to try!
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