Crockpot Birria Tacos and Consome Recipe
This Crockpot Birria recipe is a delicious and easy-to-make Mexican dish that features tender beef cooked in a flavorful broth, perfect for making tasty Birria Tacos and Consomme.
Ingredients:
For the Birria
- Beef chuck roast, boneless
- Vegetable oil
- Onion, diced
- Cloves garlic, minced
- Tomato paste
- Dried bay leaves
- Ground cumin
- Dried oregano
- Smoked paprika
- Chili powder
- Salt
- Black pepper
- Beef broth
- Water
- Canned diced green chilies
- Canned diced jalapeños
- Apple cider vinegar
- Lime juice
- Small corn tortillas
- Chopped fresh cilantro
- Lime wedges, for serving
For the Consomme:
- Beef broth
- Onion
- Tomato
- Ground cumin
- Dried oregano
- Salt and pepper, to taste
Making The Birria Tacos with Consome Recipe
To prepare the chilies, open them, remove the stems and dried veins, and shake out the seeds. Suppose you’re sensitive to chilies, wear gloves.
Cover the chilies with water and bring to a boil. Remove from heat and let soak for 10-15 minutes while preparing the other ingredients.
Roughly chop half of a large onion and add it to a blender or food processor. Peel two large garlic cloves (or four smaller ones) and add to the blender. Add one teaspoon each of dried thyme, cumin, Mexican oregano, ground black pepper, and a quarter teaspoon of cinnamon. Also, add a 14-ounce can of fire-roasted tomatoes and two teaspoons of Better Than Beef Bouillon.
The chilies will be soft after 10-15 minutes. Add them to the blender with about a cup of the soaking liquid. Cover and puree until the mixture is really smooth, about two to three minutes.
For the beef, use a four-pound chuck roast and trim off all the hard fat around the edges. Season it generously with salt and pepper. Heat a tablespoon of oil in a large skillet and sear the beef on both sides. Once the beef has a nice color, remove it and place it in the bottom of the crockpot.
Pour the chili puree mixture into the skillet and cook it for about two minutes on medium heat. Then pour it over the top of the roast in the crockpot. Add one cup of water and two bay leaves. Don’t add too much water, as the beef will release juices as it cooks. Cover and cook on low for six to eight hours.
While the birria is cooking, make some quick pickled red onions for the stew and tacos. Thinly slice half of the red onion and add some jalapeno slices for spiciness. Add a half cup of water, a half cup of white vinegar, a half teaspoon of salt, a teaspoon of oregano, and four tablespoons of sugar. Bring to a boil over medium heat and let simmer for about three minutes. Then remove from heat and let cool. Drain the onions and transfer them to the refrigerator to chill.
After six to eight hours, the beef will be incredibly tender. Shred it with two forks or your fingers, removing and discarding any fat or gristle. Add the shredded beef back into the consome to serve as a stew.
Serve with avocado, ranchero cheese, cilantro, and pickled onions.
For birria tacos
Add a tablespoon of oil to a skillet and dip corn tortillas into the birria broth, then fry for about a minute on each side. Add consome to the shredded beef and top with onions, cilantro, pickled red onions, and lime juice. Serve the consome on the side for dipping the tacos.
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Tools Used:
- Crockpot
- Large skillet or Dutch oven
- Large pot
- Strainer
Easy Crockpot Birria Tacos with Consome Recipe
If you're looking for a flavorful and comforting Mexican dish, this Crockpot Birria recipe is sure to hit the spot. Featuring tender beef cooked in a rich and savory broth, it's perfect for crafting delicious Birria Tacos and Consomme that are sure to impress.
Ingredients
For the Birria:
- 3 lbs. beef chuck roast, boneless
- 2 tbsp. vegetable oil
- 1 large onion, diced
- 8 cloves garlic, minced
- 3 tbsp. tomato paste
- 3 dried bay leaves
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups beef broth
- 1 cup water
- 4 oz. canned diced green chilies
- 4 oz. canned diced jalapeños
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 10-12 small corn tortillas
- 1/2 cup chopped fresh cilantro
- Lime wedges, for serving
For the Consomme:
- 6 cups beef broth
- 1/2 onion
- 1/2 tomato
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- Salt and pepper, to taste
Instructions
For the Birria:
- In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and cook until browned on all sides.
- Remove the beef and place it in the crockpot.
- Add the onion and garlic to the skillet and cook until softened.
- Stir in the tomato paste, bay leaves, cumin, oregano, smoked paprika, chili powder, salt, and black pepper.
- Add the beef broth, water, green chilies, jalapeños, apple cider vinegar, and lime juice to the skillet and bring to a boil.
- Pour the mixture over the beef in the crockpot.
- Cover and cook on low for 8-10 hours, or until the beef is tender and falls apart easily.
- Remove the beef from the crockpot and shred it with a fork.
- Serve the birria with warm corn tortillas, fresh cilantro, and lime wedges.
For the Consomme:
- In a large pot, bring the beef broth to a boil.
- Add the onion, tomato, cumin, oregano, salt, and pepper.
- Reduce the heat and simmer for 30 minutes.
- Strain the mixture and discard the solids.
- Serve the consomme in small bowls, along with the birria tacos.
Nutrition Information:
Amount Per Serving: Calories: 475kcalTotal Fat: 25gSodium: 1287mgCarbohydrates: 24gFiber: 5gSugar: 4gProtein: 41g
