Can I make Birria Tacos ahead of time?

Absolutely! The beef actually tastes even better the next day after all those flavors have had time to meld together. Store the beef with the consommé and reheat gently before assembling your tacos . This makes it perfect for entertaining or meal prep .

What cut of beef works best for Crock Pot Birria Tacos?

Boneless chuck roast is my top choice - it's budget-friendly, incredibly flavorful, and shreds perfectly after slow cooking . The marbling breaks down beautifully during the long cook time, creating tender, juicy meat that's perfect for tacos .

Do I have to fry the birria tacos in oil?

Frying gives the tortillas that signature crispy, golden finish that makes these tacos so special. However, you can skip the oil or use just a light spray for a lighter version. The consommé -dipped tortillas will still crisp up nicely on a dry pan.

How do I serve the consommé with Birria Tacos?

Serve the consommé hot on the side in small bowls for dipping - it's what makes these tacos truly authentic and incredibly flavorful! Make sure to strain it well and keep it warm throughout your meal. Some people like to sip it like a soup too!

Easy Crock Pot Birria Tacos with Rich Consommé Recipe

Description

I am absolutely over-the-moon excited to share this Crock Pot Birria Tacos recipe with you! These slow cooker birria tacos are everything you want in comfort food – tender, fall-apart beef that’s been simmering in aromatic spices all day, crispy tortillas loaded with melted cheese, and that incredible dipping broth that brings it all together.

Ingredients

Scale

2-3 lbs boneless chuck roast
1 tablespoon avocado oil (plus more for frying tacos)
Coarse ground salt and fresh ground pepper
4 dried Guajillo chiles
5-6 Chipotle chilis in adobo
1 small red onion, thinly sliced
8 whole cloves garlic, smashed
32 oz beef stock (low-sodium preferred)
1 tablespoon tomato paste
1 (14.5 oz) can fire roasted diced tomatoes
1/4 cup organic apple cider vinegar
1 tablespoon ground cumin
1 tablespoon dried oregano
1 cinnamon stick
3 dry bay leaves
1 teaspoon smoked paprika
1/2 tablespoon fresh grated ginger
1 tsp ground coriander
Corn or flour tortillas
Lime wedges
Fresh cilantro leaves
Diced white onion
Shredded Oaxacan cheese (or Italian cheese blend)

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Instructions

Season that chuck roast generously with salt and pepper on all sides
Heat avocado oil in a large skillet over medium-high heat
Sear the roast for 3-4 minutes per side until you get a beautiful golden-brown crust
In that same skillet, add the sliced onion and smashed garlic. Cook for 2-3 minutes
Add the tomato paste and cook for 1 minute, stirring constantly
Add the fire-roasted tomatoes, chipotle chiles, and all dried spices to the skillet
Pour in half the beef stock to deglaze the pan, scraping up all browned bits
Transfer this entire mixture to your crock pot with the seared beef
Add the remaining beef stock, apple cider vinegar, and dried guajillo chiles
Cover and cook on low for 6-8 hours or high for 4-5 hours
Remove the tender beef and shred it with two forks
Strain the cooking liquid through a fine-mesh strainer for consommé
Heat a skillet over medium heat. Dip each tortilla in warm consommé
Place dipped tortilla on hot skillet and add shredded beef and cheese to one half
Fold tortilla over and cook for 2-3 minutes per side until golden and crispy
Serve immediately with warm consommé for dipping, diced onion, fresh cilantro, and lime wedges

Notes

Don’t skip the searing step – it creates incredible layers of flavor that make these taste restaurant-quality. Store the shredded beef and consommé together in the refrigerator for up to 4 days. The flavors actually improve overnight, making this perfect for meal prep!

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 520
Sugar: 6g
Sodium: 850mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 38g
Cholesterol: 95mg