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Close-up of three birria tacos resting on a plate with charred edges and juicy shredded beef. (Slow Cooker Birria Tacos)

Slow Cooker Birria Tacos: The Ultimate Juicy Beef Consommé Recipe

These Slow Cooker Birria Tacos feature tender shredded beef chuck roast tucked into reddish-orange oil-dipped tortillas. Served with a rich, dark red beef consommé for dipping, this Pinterest-viral recipe is easy, authentic, and incredibly flavorful.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Beef & Broth
  • 3 lbs Beef Chuck Roast Cut into large chunks (1.36kg)
  • 4 cups Beef Broth Low sodium (960ml)
  • 5 Dried Guajillo Chiles Stemmed and seeded
  • 3 Dried Ancho Chiles Stemmed and seeded
  • 2 tbsp Apple Cider Vinegar (30ml)
The Tacos & Garnish
  • 18 Corn Tortillas Small street taco size
  • 1 large White Onion Finely diced
  • 1 bunch Fresh Cilantro Chopped
  • 2 Limes Cut into wedges

Equipment

  • 1 Slow Cooker 6-quart or larger
  • 1 Blender For the chile sauce
  • 1 Cast Iron Skillet For griddling tacos

Method
 

Prepare the Chile Sauce
  1. Toast dried chiles in a dry pan until fragrant. Soak in boiling water for 15 minutes.
  2. Blend soaked chiles, vinegar, and spices with a splash of water until smooth.
Slow Cooking
  1. Place beef in slow cooker, cover with chile sauce and broth. Cook on low for 8 hours.
  2. Remove tender beef and shred. Keep the cooking liquid (consommé) warm.
Assemble Tacos
  1. Dip corn tortillas into the orange oil on top of the broth. Place on a hot griddle.
  2. Fill with beef, fold, and cook until charred. Serve with a bowl of consommé, onions, and cilantro.

Notes

Don't discard the fat on top of the liquid; it is essential for the flavor and color of the tortillas.
Strain the chile sauce through a sieve for the smoothest consommé texture.