Tender Crockpot Beef Birria Tacos Recipe Easy Rich Consommé Broth Guide
A slow-cooked beef birria recipe featuring tender, flavorful beef served with a rich consommé broth perfect for dipping tacos. Easy to prepare in a crockpot with simple ingredients and authentic flavors.
- Prep Time: 20 minutes
- Cook Time: 8 to 10 hours (slow cooker low) or 5 to 6 hours (slow cooker high)
- Total Time: 8 hours 20 minutes to 10 hours 20 minutes (slow cooker low) or 5 hours 20 minutes to 6 hours 20 minutes (slow cooker high)
- Yield: 12 tacos (about 6 servings) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 3 to 4 lbs beef chuck roast (well-marbled, grass-fed preferred)
- 4–5 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 1–2 dried chipotle chiles (optional, stems and seeds removed)
- 1 medium white onion, quartered
- 4–5 garlic cloves, peeled
- 2 tablespoons tomato paste
- 4 cups beef broth (low-sodium preferred)
- 2 tablespoons apple cider vinegar
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 bay leaves
- Salt and black pepper to taste
- 12 small corn tortillas (fresh or store-bought)
- Chopped fresh cilantro (for garnish)
- Diced white onion (for garnish)
- Lime wedges (for serving)
Instructions
- Remove stems and seeds from guajillo, ancho, and chipotle chiles. Toast them lightly in a dry skillet over medium heat for 1-2 minutes, shaking frequently to avoid burning. Then soak chiles in hot water for 20 minutes until softened.
- Drain the softened chiles and transfer them to a blender. Add quartered onion, garlic cloves, tomato paste, apple cider vinegar, oregano, cumin, paprika, salt, and about 1 cup (240 ml) of beef broth. Blend until smooth to create the marinade.
- Trim excess fat from the chuck roast if needed and pat dry. Place the beef in the crockpot and pour the chile marinade evenly over it, rubbing it in. Add the bay leaves and the remaining beef broth (about 3 cups / 720 ml) around the beef.
- Cover and cook on low for 8-10 hours or on high for 5-6 hours until the beef is tender and falls apart easily. Check liquid level midway and add more broth if needed.
- Remove the beef from the crockpot using tongs and let it rest a few minutes. Shred the beef with two forks. Discard bay leaves and skim excess fat from the consommé broth.
- Heat a skillet over medium heat. Dip corn tortillas briefly into the consommé, then place on the skillet to warm and slightly crisp (about 20 seconds per side). Pile shredded beef onto each tortilla.
- Garnish tacos with chopped onion and fresh cilantro. Serve with warm consommé broth on the side for dipping and lime wedges for squeezing.
Notes
Toast chiles gently to avoid bitterness. Blend marinade smoothly for even coating and silky consommé. Let shredded beef rest to redistribute juices. Skim fat from consommé for a cleaner broth. Dip tortillas in consommé before crisping for best texture. Adjust spice level by removing chile seeds or adding chipotle. Slow cooking time varies by cooker; check early to avoid drying beef.
Nutrition
- Serving Size: 2 tacos with consomm
- Calories: 450
- Fat: 25
- Carbohydrates: 20
- Fiber: 5
- Protein: 35
Keywords: beef birria, crockpot birria, slow cooker tacos, consommé broth, Mexican tacos, easy birria recipe, tender beef tacos