This might just be the most comforting *Crispy Birria Tacos with Rich Consomé Recipe* you'll ever try — tender, juicy beef wrapped in cheese-loaded tortillas, dunked in savory, spiced broth. Trust me, once you make these, you'll want them again and again.
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Why You'll Love This Recipe
Birria tacos have won my heart with their crispy tortilla edges and melt-in-your-mouth beef soaked in a spicy, flavorful consomé. This recipe delivers all that richness with an easy slow cooker method, so you can enjoy complex flavors with minimal fuss.
- Deep Flavor: Slow-cooked chuck roast in a blend of chilies and spices creates an unmatched savory depth.
- Perfectly Crispy Tacos: Dipping the tortillas in consomé before frying crisps them up and locks in flavor.
- Rich, Sippable Consomé: The broth on the side doubles as a delicious dip and sipping broth — it's what takes these tacos over the top.
- Hands-Off Cooking: The slow cooker does the heavy lifting, giving you tender meat without babysitting the pot.
Ingredients & Why They Work
The magic behind these Crispy Birria Tacos with Rich Consomé Recipe starts with a blend of dried chilies and spices that marry beautifully with slow-cooked beef. Each ingredient plays a part in balancing heat, smokiness, and bright acidity.
- Chuck roast: The perfect cut for slow cooking, it becomes tender and shreds easily while absorbing the rich sauce.
- Dried Guajillo chilies: Mildly smoky and tangy, they create the vibrant red base for the sauce.
- Chipotle chilies in adobo: Adds a smoky heat and depth, giving the consomé its signature punch.
- White onion & garlic: Classic aromatics that build savory notes essential to any slow-cooked dish.
- Honey: Just a touch to balance acidity and heat in the sauce.
- Beef broth & crushed tomatoes: Provides the liquid base, enriching the consomé and keeping the meat moist.
- Lime juice: Brightens the sauce and cuts through the richness.
- Spices (cumin, oregano, cinnamon, paprika, nutmeg, coriander, thyme): Together these create a warm, complex profile that's traditional yet approachable.
- Bay leaves: An aromatic detail that deepens the slow-cooked flavors.
- Corn tortillas: Classic for tacos—dipping them into the consomé before frying crisps them perfectly.
- Oaxaca cheese: A melty, stringy cheese that holds the filling together and adds richness.
- Fresh onion & cilantro: Adds crunch and freshness when sprinkled on top.
- Limes: For that last spritz of acidity when serving.
Make It Your Way
I love how this Crispy Birria Tacos with Rich Consomé Recipe invites you to tweak it just the way you like. Whether that’s dialing up the heat or swapping cheeses, there’s so much room to play with flavors and textures.
- Variation: One time, I swapped out the chuck roast for beef short ribs, and it turned out even more tender—just cook a bit longer for the ribs to fall off the bone.
- Heat level: If you prefer less spicy, reduce the chipotle chilies or skip the adobo sauce—they pack a punch!
- Cheese alternative: If Oaxaca cheese isn't available, mozzarella or Monterey Jack works well as a melty substitute.
- For a healthier twist: Try using corn tortillas without oil frying after dipping, and bake them for a crunchier but lighter finish.
Step-by-Step: How I Make Crispy Birria Tacos with Rich Consomé Recipe
Step 1: Searing to Lock in Flavor
Start by seasoning the chuck roast with salt and pepper — this basic step is key for flavor. Then, heat olive oil in a skillet until it’s shimmering hot. Searing each side of your roast for 2-3 minutes creates the beautiful browned crust that adds a ton of depth to the final dish. I’ve learned that rushing this step results in dull flavors, so be patient and let that crust build.
Step 2: Blending the Birria Sauce
While the roast is cooling down in the slow cooker, toss the dried guajillo chilies, chipotles in adobo, diced onion, garlic, honey, beef broth, crushed tomatoes, lime juice, cumin, oregano, cinnamon, paprika, nutmeg, coriander, dried thyme, and bay leaves into your blender. Blend until you get a smooth, vibrant sauce. The color and aroma here give you a hint of the amazing consomé you’re about to enjoy.
Step 3: Slow Cook to Tender Perfection
Pour the blended sauce over your seared roast in the slow cooker, nestle the bay leaves on top, cover, and cook on low for 8 hours. This slow simmer lets the meat soak up every bit of the spicy, smoky sauce while becoming unbelievably tender. You can’t rush this step, but trust me, it’s worth the wait every time.
Step 4: Prep the Consomé and Shred the Beef
Once your birria is ready, carefully remove the bay leaves and ladle out about a cup of the consomé to a bowl for dipping later. Then, shred the beef right in the pot and mix it well into the sauce. This way every bit of meat is juicy and flavorful—perfect filling for your tacos.
Step 5: Build and Fry Your Crispy Birria Tacos
Now the fun part: bring out your tortillas, a pan, and the reserved consomé. Heat some olive oil in a skillet over medium heat. Dip each corn tortilla into the consomé, letting it soak just a moment—not too long or they’ll fall apart! Then lay 2-3 tortillas flat in the pan, sprinkle evenly with Oaxaca cheese, add your tender beef, diced onion, and cilantro on one side of each, fold in half, and fry for about 2-3 minutes per side. Press gently with a spatula for extra crispy edges. The contrast of the crispy, cheesy shell with juicy meat inside? Pure magic.
Step 6: Serve with a Bowl of Hot Consomé
Strain the remaining consomé through a fine-mesh sieve into small bowls for dipping. Serve your tacos hot with lime wedges. Dipping each bite into the rich broth makes these Crispy Birria Tacos with Rich Consomé Recipe truly unforgettable.
Top Tip
After making these birria tacos plenty of times, I’ve got a few tricks that totally elevate the final dish and make your kitchen life easier.
- Perfect Sear: Make sure your skillet is truly hot before adding the roast—it’s the crust that locks in flavor and adds richness to the sauce.
- Tortilla Soak Time: Don’t overpower your tortillas with consomé—dip them quickly to keep them intact but flavorful.
- Cheese Temperature: Bring Oaxaca cheese to room temperature before assembling tacos to help it melt beautifully.
- Press for Crisp: Use a spatula to press down on the tacos while frying to get that delightful crispy edge everyone raves about.
How to Serve Crispy Birria Tacos with Rich Consomé Recipe
Garnishes
I keep it simple here—fresh diced white onion, chopped cilantro, and lime wedges are my go-tos for garnishing. They add brightness and texture that balance the rich tacos effortlessly. Sometimes I throw on a spoonful of salsa verde for an extra kick.
Side Dishes
Birria tacos are a meal on their own, but I often serve them with Mexican street corn (elote) or pickled jalapeños and carrots to cut through the richness. A simple cucumber salad with lime and chili powder also pairs wonderfully.
Creative Ways to Present
Hosting a birria night? I like to place the tacos on a large wooden board with small bowls of consomé for dipping, garnishes in ramekins, and fresh limes scattered around. It’s casual, communal, and visually inviting — everyone digs in and makes their own.
Make Ahead and Storage
Storing Leftovers
I store leftover birria meat and consomé separately in airtight containers in the fridge for up to 4 days. This keeps the meat from getting soggy and the broth fresh tasting. The best way to enjoy leftovers is to reheat the meat gently in the consomé on the stove until warm.
Freezing
Birria freezes beautifully. I portion out the shredded beef with some sauce and consomé into freezer bags and freeze for up to 3 months. When you want tacos, just thaw overnight in the fridge and reheat slowly on the stovetop.
Reheating
Reheat your leftovers gently on the stove with a splash of consomé to keep things moist—microwaving can dry out the meat if you’re not careful. Then rebuild your tacos with fresh tortillas and cheese for that crisp finish every time.
Frequently Asked Questions:
Absolutely! If you’re short on time, pressure cook the seasoned chuck roast with the sauce for about 1.5 hours. It won’t be quite the same as the slow cooker’s depth, but it still makes delicious birria tacos.
Dipping tortillas briefly in consomé and then frying or pan-toasting them immediately helps keep them crispy. Also, using fresh tortillas and pressing the tacos while cooking really locks in that crisp texture.
Yes! Chicken birria is becoming more popular. Use bone-in thighs for the best flavor and cook similarly in the slow cooker, but reduce the cook time to about 4-5 hours to avoid drying out the meat.
Reheat leftover shredded meat gently in a pot with a splash of consomé to keep it moist. Then rebuild the tacos with fresh tortillas and cheese, frying briefly to restore that delicious crispiness on the outside.
Final Thoughts
Nothing beats gathering around the table with a batch of warm, crispy birria tacos and rich consomé on the side. This recipe has become my go-to for game days, casual dinners, or when I just want something that feels like a hug on a plate. I hope you love making and sharing these Crispy Birria Tacos with Rich Consomé Recipe as much as I do—it’s pure joy in every bite.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Crock Pot Birria Tacos recipe features tender chuck roast slow-cooked in a rich and flavorful chili and spice sauce, served in crispy corn tortillas with melty Oaxaca cheese, onions, and cilantro. The meat is perfectly seared before slow cooking to develop deep flavor, and the tacos are dipped in the savory birria consommé for an authentic, indulgent Mexican meal that's easy to prepare.
Ingredients
Meat and Marinade
- 3 pound chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 dried Guajillo chilies, stems and seeds removed
- 5 chipotle chilies in adobo from a can
- ½ medium white onion, diced
- 6 cloves garlic
- ¼ cup honey
- 4 cups low-sodium beef broth
- 1 (15 ounce) can peeled crushed tomatoes
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- ¼ teaspoon nutmeg
- ½ teaspoon ground coriander
- ½ teaspoon dried thyme
- 2 bay leaves
Tacos
- 1 tablespoon olive oil
- 16 corn tortillas
- 12 ounces Oaxaca cheese
- ½ white onion, diced
- ¼ cup cilantro, minced
- Limes for garnish
Instructions
- Season and Sear: Season the chuck roast evenly on all sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until hot, then sear the chuck roast on each side for 2-3 minutes until a brown crust forms, adding more oil if necessary. Remove and place in a 6-quart slow cooker.
- Prepare Sauce: In a blender, add Guajillo chilies, chipotle chilies, diced onion, garlic cloves, honey, beef broth, crushed tomatoes, lime juice, cumin, oregano, cinnamon, paprika, nutmeg, coriander, and thyme. Blend until the mixture is smooth.
- Slow Cook: Pour the blended sauce over the seared beef in the slow cooker. Place the bay leaves on top, cover the slow cooker, and cook on low for 8 hours until the meat is tender and shreddable.
- Shred Meat and Reserve Broth: Once cooked, remove the bay leaves and ladle out 1 cup of the birria consommé into a bowl and set aside. Using two forks, shred the beef and mix it thoroughly into the remaining sauce in the slow cooker.
- Assemble Tacos: Heat olive oil in a large skillet over medium heat. Dip each corn tortilla quickly into the reserved birria consommé to moisten, then place 2-3 tortillas at a time flat in the skillet. Sprinkle Oaxaca cheese over the entire tortilla, then add shredded beef, diced onion, and cilantro to one half. Fold the tortilla over to form a taco.
- Cook Tacos: Cook the folded tacos for 2-3 minutes on each side until the cheese melts and the tortillas develop a crispy, golden exterior. Press gently with a spatula for a crispier finish.
- Serve: Strain the remaining birria consommé through a fine-mesh strainer into small bowls for dipping. Serve the tacos hot with lime wedges on the side.
Notes
- Ensure your skillet is very hot before searing to develop flavorful browned bits on the chuck roast.
- Dip tortillas in the consommé before frying to prevent sogginess and add authentic flavor.
- Let Oaxaca cheese come to room temperature before using to ensure quick and even melting.
- Press the tacos gently with a spatula while cooking to create extra crispy edges.
- Use a fine-mesh strainer when straining the consommé to avoid small chili bits in the dipping sauce.
Nutrition
- Serving Size: 1 taco
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
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