Description
Experience the comforting delight of Easy Birria Tacos with Consomme in the Slow Cooker, a dish that transforms tender, slow-cooked beef into mouthwatering tacos accompanied by a rich, flavorful broth. Perfect for busy weeknights or cozy gatherings, this recipe allows you to set it and forget it while the slow cooker does all the work. The result is a family-friendly meal that’s not only delicious but also fun to enjoy – dip each taco into the consomme for an unforgettable taste sensation. With simple ingredients and easy preparation steps, you’ll find yourself making these tacos again and again!
Ingredients
Scale
- 2–3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 yellow onions (about 2–3 cups)
- 4 garlic cloves (4 teaspoons)
- 2 dried ancho chiles
- ½ teaspoon ground cinnamon
- 1 tablespoon ground cumin
- ½ teaspoon ground smoked paprika (or ground chipotle pepper)
- ½ teaspoon dried thyme (ground or whole)
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 bay leaves
- 1 cup fresh cilantro leaves
- 8 ounces tomato sauce (or crushed tomatoes)
- 4–5 cups beef stock or broth
- 18 corn tortillas (6 inch)
- 20 ounces Oaxaca cheese (shredded, or mozzarella as a substitute)
Instructions
- Sauté onions and garlic in olive oil until soft.
- Blend sautéed mixture with dried chiles, spices, tomato sauce, and beef stock until smooth.
- Place beef in slow cooker, add sauce and remaining stock, then cook on low for 8 hours (or high for 4).
- Shred beef and return to pot; warm corn tortillas.
- Assemble tacos with shredded beef and cheese; serve hot with consomme for dipping.
Nutrition
- Serving Size: 3 tacos (approximately 270g)
- Calories: 590
- Sugar: 6g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 110mg