Slow-Cooker Birria Tacos with Rich Consommé
Tender shredded beef, crispy tortillas, and a flavorful dipping broth come together in this easy slow-cooker birria taco recipe.
- Prep15 min
- Cook8h 30m
- Total8h 45m
- DifficultyEasy
- Servings8
Birria tacos are a Mexican classic, and this slow-cooker version makes them incredibly simple. The beef cooks low and slow until it's fall-apart tender, while the broth becomes a rich, aromatic consommé perfect for dipping.
Crisp up the tortillas on a griddle, fill them with the shredded meat and melty cheese, and serve with a side of the warm broth, fresh cilantro, and onion. It's a hands-off meal that delivers big, bold flavors.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat a large skillet over medium heat and lightly grease with cooking spray. Brown the beef pieces on all sides in two batches, then transfer them to the slow cooker.
- In a blender or food processor, combine 1 cup of the chopped onion, the smashed garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, and salt. Blend until smooth.
- Pour the blended mixture over the beef in the slow cooker. Add the bay leaves, cover, and cook on low heat for 8 hours, until the beef is very tender.
- Remove the beef from the slow cooker and shred it with two forks. Strain the cooking liquid through a fine-mesh sieve into a bowl; discard the solids. Return the shredded beef to the slow cooker with about ½ cup of the strained broth to keep it warm. Reserve the remaining broth for dipping and serving.
- To serve: Heat a large skillet or griddle over medium-high heat. Quickly dip a corn tortilla into the reserved broth (consommé) and place it in the hot skillet.
- Top the tortilla with about 3 tablespoons of shredded beef, 2 tablespoons of shredded cheese, and a little chopped onion and cilantro. Fold the tortilla in half and cook until golden and crispy on both sides, like a quesadilla.
- Serve the birria tacos with extra chopped onion and cilantro on the side, along with small bowls of the warm consommé for dipping. Add lime wedges if desired.
💡 Tips
- For a more traditional birria, substitute the chipotle in adobo with dried guajillo, ancho, and arbol chiles—soak them in hot water for 20 minutes before blending.
- Make sure to dip the tortillas quickly in the broth; too long and they may become too soft to handle.
- Leftover consommé can be refrigerated and used as a base for soups or stews.
Inspired by a recipe from Skinnytaste