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Birria Tacos with Consomme

Featured in: Satisfying Hearty Mains

Tender beef chuck roast slow-cooked in spices for 8+ hours, shredded and stuffed in cheesy tacos with a rich consomme for dipping. Serves 6 people.

Tags: #beef #cheese #slow-cooker

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Clare Greco
Updated on Mon, 02 Jun 2025 15:10:28 GMT
Birria Tacos with Consomme
Birria Tacos with Consomme | recipesbyclare.com
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Birria Tacos with Consomme transform a seared chuck roast into tender chile-spiced beef and a rich dipping broth. Consomme-dipped corn tortillas crisp around shredded beef and Oaxaca cheese for a deeply savory taco with a molten center.

The recipe makes exactly 18 tacos for 6 servings. Preparation takes 10 minutes, cooking takes 525 minutes, and the listed total is 535 minutes, including the long 8–10 hour low slow-cooker stage.

Birria Taco Ingredients

Chuck roast, onions, garlic, ancho chiles, spices, cilantro, tomato sauce, beef broth, eighteen tortillas, and Oaxaca cheese
Chuck roast, onions, garlic, ancho chiles, spices, cilantro, tomato sauce, beef broth, eighteen tortillas, and Oaxaca cheese | Recipes by Clare
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Use a 2–3 pound boneless beef chuck roast, 2 tablespoons olive oil, 2 teaspoons salt, and 2 teaspoons pepper. The consomme needs 2 diced onions, 4 chopped garlic cloves, 2 seeded ancho chiles, ½ teaspoon cinnamon, 1 tablespoon cumin, ½ teaspoon smoked paprika, ½ teaspoon thyme, 1 tablespoon oregano, 2 bay leaves, 1 cup cilantro, 8 ounces tomato sauce, and 4–5 cups beef stock.

For assembly, prepare 18 six-inch corn tortillas, 20 ounces shredded Oaxaca cheese, and cooking spray.

If you enjoy this recipe, you may also like Chicken Crust Pizza.

How to Make Birria Tacos with Consomme

Four stages showing seared chuck roast, slow-cooked chile beef, shredded beef and blended consomme, and eighteen cheesy birria tacos
Four stages showing seared chuck roast, slow-cooked chile beef, shredded beef and blended consomme, and eighteen cheesy birria tacos | Recipes by Clare
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  1. Dice onions, chop garlic, and stem, seed, and cut both ancho chiles into 2–3 pieces.
  2. Season beef with salt and pepper. Sear in olive oil over high heat for 2 minutes per side.
  3. Deglaze with 1 cup stock; transfer beef and juices to the slow cooker.
  4. Add onions, garlic, cilantro, tomato sauce, chiles, spices, bay leaves, and remaining stock to cover.
  5. Cook on low 8–10 hours. Shred the tender beef.
  6. Discard bay leaves; blend cooked vegetables and chiles with liquid, then return to broth.
  7. Mix ½ cup consomme into beef.
  8. At 300°F, keep tacos warm while dipping tortillas lightly in consomme, adding cheese and beef, folding, and crisping in a sprayed skillet.

For food-safety guidance while cooking, use the USDA safe minimum temperature chart.

Prepare the Aromatics and Chiles

Season and Sear the Chuck Roast

Deglaze with One Cup of Stock

Build the Consomme in the Slow Cooker

Shred the Tender Beef

Blend the Cooked Consomme Solids

Moisten Beef with Half a Cup

Prepare the Holding Oven and Skillet

Dip, Fill, Fold, and Crisp

Finished crisp birria tacos filled with shredded beef and Oaxaca cheese beside consomme
Finished crisp birria tacos filled with shredded beef and Oaxaca cheese beside consomme | recipesbyclare.com
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Serve Eighteen Tacos with Warm Broth

Store Beef and Broth Safely

Conclusion

Sear a seasoned 2–3 pound chuck roast in 2 tablespoons oil for 2 minutes per side, deglaze with 1 cup stock, then slow-cook with onions, garlic, ancho chiles, cilantro, tomato sauce, spices, bay leaves, and remaining stock for 8–10 hours on low. Shred beef, remove bay leaves, blend solids into broth, and mix ½ cup consomme into beef. Dip 18 tortillas lightly, add Oaxaca cheese and beef, fold, crisp, and serve with warm consomme.

Frequently Asked Questions

→ How many birria tacos does the recipe make?

It makes exactly 18 tacos, or three tacos for each of 6 servings.

→ How long does the beef slow-cook?

Cook the chuck roast on low for 8–10 hours until it shreds easily.

→ What happens to the bay leaves?

Remove and discard both bay leaves before blending the cooked vegetables and chiles.

→ Can birria be cooked without a slow cooker?

Yes. The recipe allows a Dutch oven at 400°F for 3 hours as an alternative.

4.70 from 156 votes

Birria Tacos with Consomme

Preparation Time:
10 Minutes
Cook Time:
525 Minutes
Total Cooking Time:
535 Minutes
Number of Servings:
6
Birria Tacos with Consomme
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Slow-cooked shredded beef tacos with melted cheese, served with rich dipping broth. Authentic Mexican comfort food.

Ingredients You'll Need

  • For the beef

  • For the consomme

  • For assembly

How to Make It

1.

1. Prep the ingredients: Dice the onions and roughly chop the garlic. Remove stems from dried chiles, shake out seeds, and cut into 2-3 pieces each.

2.

2. Sear the beef: Season chuck roast with salt and pepper on all sides. Heat olive oil in a large skillet over high heat. Sear the beef for 2 minutes on each side until browned all over.

3.

3. Deglaze and transfer: Pour 1 cup of beef stock into the hot pan to scrape up the browned bits. Transfer the beef and all pan juices to your slow cooker.

4.

4. Add seasonings to slow cooker: Add onions, garlic, cilantro, tomato sauce, chiles, cinnamon, cumin, paprika, oregano, thyme, and bay leaves to the slow cooker. Pour in remaining beef stock to cover the meat.

5.

5. Slow cook the beef: Cook on low for 8-10 hours until the beef is fork-tender and easily shreds apart.

6.

6. Shred the beef: Remove beef from slow cooker and shred with two forks. Discard any cooking string. Set shredded beef aside in a bowl.

7.

7. Make the consomme: Remove bay leaves from cooking liquid. Using a slotted spoon, transfer all the chunky vegetables and chiles to a blender. Blend until smooth, adding cooking liquid as needed. Stir blended mixture back into the slow cooker liquid.

8.

8. Combine beef and sauce: Pour ½ cup of the consomme over the shredded beef and gently mix. Keep remaining consomme warm for dipping.

9.

9. Assemble the tacos: Heat oven to 300°F. Heat a large skillet over medium-high heat and spray with oil. Dip each tortilla lightly in consomme, then place in hot pan. Add cheese to entire tortilla, then beef to half. Fold empty half over beef.

10.

10. Keep warm and serve: Transfer each finished taco to a baking sheet in the oven to keep warm. Serve hot with small bowls of the warm consomme for dipping.

Extra Information

  1. Chuck roast works best for this recipe, but you can substitute with tri-tip, top round, or rump roast.
  2. If you can't find ancho chiles, use dried guajillo peppers or chipotle peppers in adobo (use sparingly as they're spicy).
  3. Oaxaca cheese gives the most authentic flavor, but mozzarella, monterey jack, or cheddar work as substitutes.
  4. You can make this in a Dutch oven at 400°F for 3 hours instead of using a slow cooker.
  5. Garnish with fresh cilantro, diced onions, radishes, or roasted corn for extra flavor.

Essential Tools

  • Slow cooker
  • Large skillet for searing
  • Blender
  • Baking sheet
  • Slotted spoon

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy from cheese
  • Contains corn from tortillas

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 793
  • Total Fat: 45 g
  • Total Carbohydrate: 32 g
  • Protein: 68 g