Golden-Crunch Birria Tacos with Slow-Simmered Chile Consomé

Jump to Recipe

---

Let me tell you somethin, somethin magical, a magical folk tale.

There once was a man who was hungry, and tummy made the rumbly rum rumblies. So he thought of a plan, picked up a pan, and the smell reached to Amsterdam.

“But that’s not all” he thought, as he knew this HAD to be taught. So he got on his site, somehow forgot how to rhyme, and these tacos taste so damn good omfg 😭😭😭

These tacos aren’t just golden, these tacos are an experience. An experience that’s golden, one may even say, a golden experience… I’ve made this recipe a buncha times, and I did a whole lot of labor on Labor Day. Also by the way, you been a relatively strong blender for this recipe. At least one that can handle a lot of these ingredients.

Warning: This recipe takes a loooooong time to make

I’m not exaggerating. I mean, I started this at 5:30am, and had it on a 10 hour slow cooker until roughly… like what 3-4pm? If you want it to be faster, I do have a couple of tips. The taste will still be amazing, but not as in depth as a 10 hour recipe.

---

Ingredients:

For Tacos

• Soft corn tortillas (Trust me, do corn tortillas. Don’t find out the hard way. For the love of GOD DON’T FIND OUT THE HARD WAY. IT WONT BE THE SAME.)
• 1 fresh lime
• 1/3 minced cilantro
• 1/3 diced onion
• Oaxacan Cheese (Or Mozzarella… I wanted to do Oaxacan but…)

Slow Cooked Sauce (All Chiles should be deseed)

• 3 dried guajillo chiles
• 3 dried ancho chiles
• 2 dried pasilla
• 2 dried mulato chiles
• 2 dried morita chilies
• 2 dried New Mexico chilies
• 1-2 dried pasilla chilies
• 2 -3 dried California chilies
• 3 – 4 dried D’ Arbol chilies
• 1 – 2 dried chile de arbol (optional, but recommended if you like the heat)
• 1/2 large white onion (Cut into fours, peel apart the onion and break it apart)
• 3 bay leaves
• 1 tsp dried Mexican oregano
• 1 cinnamon stick
• 1 teaspoon coriander seeds
• 2 roma tomatoes (Cut in half)
• 5 garlic cloves (ends cut off)
• 1 tbsp black peppercorns
• 1 teaspoon cumin seeds
• Salt to taste

Meat & Slow Cooking

• 2-3 lbs Beef Chuck Roast
• salt to taste (you want to salt them pretty heavily)
• 1 tsp apple cider vinegar
• neutral oil (for searing)
• Beef Broth (at least 2 and a half cups, or enough to cover the birria meat)

Tips:

• When making your tacos, you want to very quickly dip in the taco shell into the consomé (and primarily the rendered fat on top). This should be at max a second. If you take too long, I promise you the corn tortilla will break apart in the sauce and you will be very sad.
• If you want this to be quicker, set the time to high for 4-6 hours, but stir and check on it in intervals.
• After 1-2 hours, if you feel like your sauce doesn’t have enough salt while in the slow cooker, feel free to add a little bit more salt, or beef bullion cubes. I personally add in 1-2 cubes, but I wouldn’t do it on your first time if you aren’t familiar with this recipe.
• Right so about the mozzarella…

I CAN’T FIND IT AT MY STORE

Let me be ABSOLUTELY CLEAR. Mozzarella is fine, completely fine even, but Oaxacan cheese is autheeeeentic you feel me?

BUT I CAN’T DRIIIIIVE!!! I DON’T OWN AN AUTOMOBILEEEEEEEE

AND EVEN IF I DID, DO YOU REALLY THINK THAT WALMART WOULD HAVE SOME CHEESE LIKE THIS IN THEIR ILE??? THEY ONLY HAVE A SMALL
“OH LOOK AT US, WE’RE SOOOOO INCLUSIVE” INTERNATIONAL SECTION FOR LIKE, INDIAN, MEIXCAN, AND CHINESE/JAPANESE/KOREAN FOOD. NO WAY WOULD THEY EVEN BOTHER HAVING OAXA-

Lets… let’s just get on with the recipe already…

Steps:

Meat

• Step 1: With your chuck roast, cut them into large 3-4 chunks. Pat them dry.
• Step 2: Season all sides with kosher salt. You can get a little generous with it
• Step 3: In a pan, oil just a little bit and sear the beef pieces on all sides. Once that’s done, set aside in a bowl.

Sauce:

• Step 1: Preheat your oven to 425°F. Place the halved roma tomatoes and garlic cloves on a baking sheet and drizzle with olive oil and season with salt and pepper. Make sure everything is coated and roast for 25 – 35 minutes or until the tomatoes are soft and wrinkled.
  • Broil for the last 2-3 minutes watching closely to make sure they char, but don’t burn. Set aside and let it cool, then wipe off any excess oil
• Step 2: In a pan over medium heat, briefly toast the dried peppers, coriander, cumin, and peppercorns for 40 seconds, then set aside in a bowl.
• Step 3: In a large pot of water set to low-medium heat, boil all and the remainder of the ingredients in the “Sauce” list for 10-15 minutes. They should all be soft to the touch, and not firm.
• Step 4: Strain the ingredients in a cheese cloth, or a strainer with a bowl. Reserve the boiled water to use in the next step.
• Step 5: Add all of the sauce ingredients into a blender, a generous amount of salt, and add in a little bit of the reserved water to help it blend.
  • If your blender struggles a bit on the first go, you may want to do this in batches, and add a bit more water.
• Step 6: Once cooled down to room temperature, marinate the meat in the consomé overnight.

Slow Cooking and Assembly:

• Step 1: In your slow cooker, incorporate your meat, blended sauce, add in your beef broth and apple cider in the mix. Put the lid on and set the slow cooker on low for 10 hours.
• Step 2: Once it’s done, in a small pan set to low-medium heat, dip in one of your tortillas and place it on the pan with some cheese.
• Step 3: Once the cheese starts to melt, add in your birria meat, onions, and cilantro. Fold until the taco and transfer it to a plate. Rinse and repeat until you’re satisfied with the amount of tacos you have.
• Step 4: Bowl, take out some of the consomé, and add in a little bit of lime. Mix, and you have your very own birria taco entree! Hope you enjoy!

Cravings & Comfort Recipe

Golden-Crunch Birria Tacos with Slow-Simmered Chile Consomé

Golden, crispy birria tacos stuffed with tender, slow-braised beef, diced onions, and fresh cilantro, served with a steaming bowl of rich dipping consomé.

Prep Time30 minutes

Cook Time8 – 10 hours

Total Time8 – 10 hours

Servings5 tacos per 1 lbs birria meat

Calories350 – 450 calories

CuisineMexican

Print Recipe Grocery List

Ingredients

US Customary — Metric

For Tacos

• Soft corn tortillas (Trust me, do corn tortillas. Don't find out the hard way. For the love of GOD DON'T FIND OUT THE HARD WAY. IT WONT BE THE SAME.)
• 1 fresh lime
• 1/3 minced cilantro
• 1/3 diced onion
• Oaxacan Cheese (Or mozzarella…)

Slow Cooked Sauce (All Chiles should be deseed)

• 3 dried guajillo chiles
• 3 dried ancho chiles
• 2 dried pasilla
• 2 dried mulato chiles
• 2 dried morita chilies
• 2 dried New Mexico chilies
• 1-2 dried pasilla chilies
• 2 -3 dried California chilies
• 3 – 4 dried D' Arbol chilies
• 1 – 2 dried chile de arbol (optional, but recommended if you like the heat)
• 1/2 large white onion (Cut into fours, peel apart the onion and break it apart)
• 3 bay leaves
• 1 tsp dried Mexican oregano
• 1 cinnamon stick
• 1 teaspoon coriander seeds
• 2 roma tomatoes (Cut in half)
• 5 garlic cloves (ends cut off)
• 1 tbsp black peppercorns
• 1 teaspoon cumin seeds
• Salt to taste

Meat & Slow Cooking

• 2-3 lbs Beef Chuck Roast
• salt to taste (you want to salt them pretty heavily)
• 1 tsp apple cider vinegar
• neutral oil (for searing)
• Beef Broth (at least 2 and a half cups, or enough to cover the birria meat)

Instructions

Meat

1. With your chuck roast, cut them into large 3-4 chunks. Pat them dry.
2. Season all sides with kosher salt. You can get a little generous with it
3. In a pan, oil just a little bit and sear the beef pieces on all sides. Once that's done, set aside in a bowl.

Sauce

1. Preheat your oven to 425°F. Place the halved roma tomatoes and garlic cloves on a baking sheet and drizzle with olive oil and season with salt and pepper. Make sure everything is coated and roast for 25 – 35 minutes or until the tomatoes are soft and wrinkled.
2. Broil for the last 2-3 minutes watching closely to make sure they char, but don't burn. Set aside and let it cool, then wipe off any excess oil
3. In a pan over medium heat, briefly toast the dried peppers, coriander, cumin, and peppercorns for 40 seconds, then set aside in a bowl.
4. In a large pot of water set to low-medium heat, boil all and the remainder of the ingredients in the "Sauce" list for 10-15 minutes. They should all be soft to the touch, and not firm.
5. Strain the ingredients in a cheese cloth, or a strainer with a bowl. Reserve the boiled water to use in the next step.
6. Add all of the sauce ingredients into a blender, a generous amount of salt, and add in a little bit of the reserved water to help it blend.
7. If your blender struggles a bit on the first go, you may want to do this in batches, and add a bit more water.
8. Once cooled down to room temperature, marinate the meat in the consomé overnight.

Slow Cooking and Assembly

1. In your slow cooker, incorporate your meat, blended sauce, add in your beef broth and apple cider in the mix. Put the lid on and set the slow cooker on low for 10 hours.
2. Once it's done, in a small pan set to low-medium heat, dip in one of your tortillas and place it on the pan with some cheese.
3. Once the cheese starts to melt, add in your birria meat, onions, and cilantro. Fold until the taco and transfer it to a plate. Rinse and repeat until you're satisfied with the amount of tacos you have.
4. Bowl, take out some of the consomé, and add in a little bit of lime. Mix, and you have your very own birria taco entree! Hope you enjoy!

Notes

• Tips:
• When making your tacos, you want to very quickly dip in the taco shell into the consomé (and primarily the rendered fat on top). This should be at max a second. If you take too long, I promise you the corn tortilla will break apart in the sauce and you will be very sad.
• If you want this to be quicker, set the time to high for 4-6 hours, but stir and check on it in intervals.
• After 1-2 hours, if you feel like your sauce doesn't have enough salt while in the slow cooker, feel free to add a little bit more salt, or beef bullion cubes. I personally add in 1-2 cubes, but I wouldn't do it on your first time if you aren't familiar with this recipe.

Quick Measurement Converter

Choose an ingredient when density matters. Unknown ingredients are converted by volume instead of guessed by weight.

Amount US unitCupTablespoonTeaspoonFluid ounceOunce (weight)Pound IngredientWaterFlourGranulated sugarPacked brown sugarPowdered sugarButterOilMilkButtermilkHeavy creamHalf & halfLight creamOther / volume only

Metric result240 mL

Cooking conversions are approximate; flour and packed ingredients can vary by brand and measuring technique.

Cravings & Comfort

Nutrition estimate

Calories350 – 450 caloriesper serving

Serving1 taco

Protein22 – 28g

Carbs14 – 20g

Fat20 – 28g

Calories are an estimate and can change based on brands, serving size, toppings, sauce amount, and oil absorption.

Keep craving

Some more craves like this

Magnum Opus, High Protein, Mexican

Birria Stuffed Jumbo Rolls With Rich Consomé Recipe

Birria roll made from soft, golden-brown bread filled with shredded, slow-cooked beef, topped with fresh cilantro and diced white onions

20 hours 800 – 950 calories Mexican

Comfort on a Dime, High Protein, In 600 calories or Less

Jumbo Birria Eggrolls

Jumbo sized golden eggrolls stuffed with delicious birria meat

8 – 10 hours 500 – 600 calories Mexican-Asian Fusion

Magnum Opus, Sandwich

Four Peppercorn Chuck Roast Sandwich

Four-peppercorn chuck roast sandwich with tender shredded beef, sautéed greens and onions on herb-crusted focaccia.

1 Day, 10 hours 1,260 calories Sandwich

Cravings & Comfort

Discover what will interest you in the future

Email Address

Sign me up!