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This is the taco to end all tacos! Birria Tacos with Consomme are corn tortillas filled with delectable shredded beef that’s made so easy in the slow cooker (time saver!!). They are filled with cheese, then quickly melted in a pan.
PREP Time
10 min.
COOK TIME
8 Hrs. 45 Min.
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2 pounds Beef chuck roast 2 Yellow onions 4 garlic cloves 2 Dried Ancho chiles Seasonings: ground cinnamon, Ground Cumin, Ground Smoked Paprika, Dried thyme, Dried oregano, salt, black pepper, bay leaves 1 cup Fresh Cilantro Leaves 8 ounces Tomato sauce 4-5 cups Beef stock or broth 18 Corn Tortillas, 6 inch 20 ounces Oaxaca cheese, shredded
Dice the onions, rough chop the garlic, remove/discard the stems from the dried chiles and shake out the seeds. Discard the seeds and cut the chiles into 2-3 pieces each.
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Season your chuck roast with salt, and pepper to coat all sides. Drizzle olive oil in a hot pan and add the beef. Sear for 2 min on each side. Pour 1 cup of the beef stock in the pan to scrape up the browned bits. Transfer beef and juices to the slow cooker.
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To the slow cooker with the beef, add the onions, garlic, cilantro, tomatoes, chiles, and seasonings. Pour in the rest of the beef stock until it reaches the top of the beef. Set the slow cooker to Low 8 or 10 hours, depending on your schedule.
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When the cooking time is done, transfer the beef using tongs to a platter or cutting board. Shred the beef with forks and discard any string that may have been tied around the roast. Transfer the beef to a bowl and set aside.
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Using a slotted spoon, scoop out the onions & ancho chiles. Transfer to a blender and blend until smooth. If needed, add ½ cup of the cooking liquid to help smooth it out. Pour it back into the slow cooker and stir to combine.
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Preheat a pan and add olive oil. Take 1 corn tortilla and dip it lightly into the sauce, then place it in the oiled hot pan. Sprinkle cheese evenly over the entire tortilla, then top half of the tortilla with the shredded beef.
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Gently fold over the cheese-only side of the tortilla over the beef side. With the spatula, transfer the folded taco to a sheet pan and keep in warm oven as you assemble and cook the rest of the tacos, each taco getting transferred to the oven as finished.
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