🌮 Slow Cooker Birria Tacos with Consome (Tender, Juicy & Cheesy)

A Soulful Slow Cooker Take on a Modern Favorite

There’s something almost magical about a meal that fills your kitchen with the scent of love and comfort. The kind that takes its time—slowly simmering away—until every bite feels like home. That’s exactly what these Slow Cooker Birria Tacos with Consome are all about.

The first time I made birria tacos, I wasn’t sure what to expect. I’d seen the viral videos—those golden, cheesy tacos being dipped into rich, red broth—and I had to try it myself. But instead of the traditional stovetop method, I went my own way: a slow cooker version that’s soul food meets Mexican comfort.

Let me tell you, when I finally lifted that lid after 8 hours, the smell alone was worth the wait. Deep, smoky chiles, tender beef, a hint of cinnamon, and all those warm spices came together like a hug in a bowl.

❤️ Why You’ll Love This Recipe

Low Effort, Big Flavor: Everything simmers in your slow cooker while you go about your day.
Cheesy & Crispy: Each taco is dipped in flavorful oil and pan-fried to perfection.
Make-Ahead Friendly: The beef gets even better the next day.
Soulful Twist: Chipotle peppers, carrots, and a mix of mozzarella and provolone give it your own signature touch.
Perfect for Sharing: Ideal for Sunday dinners, game day, or cozy nights in.

🚲 Ingredients You’ll Need

Here’s everything you need to make these tender, flavorful tacos.

For the Birria & Consome:

3 Guajillo chiles (or California chiles)
3 Pasilla chiles
3 Ancho chiles
4 lbs Chuck roast, cut into large chunks
Kosher salt and black pepper, to taste
2 tbsp beef bouillon (or 2 cubes)
1 tbsp dried oregano
1 tsp dried thyme (or fresh)
½ tsp ground cumin
¼ tsp ground cinnamon (optional; a small stick works too)
¼ tsp ground allspice
3 bay leaves
1 large yellow onion, quartered
1 head of garlic, peeled
1 medium tomato, roasted or boiled
2 chipotle peppers in adobo sauce
6–7 cups water (2 cups for blending, 4–5 for the slow cooker)
½ beef broth, ½ water for liquid base
3–4 carrots, peeled and chopped
¾ cup vegetable oil, divided (half for cooking, half for frying tortillas)

For the Tacos:

Yellow corn tortillas
Mozzarella cheese (melty, gooey)
Provolone cheese (adds a creamy layer)
Fresh cilantro, chopped
Lime wedges, for serving

🔪 Step-by-Step Instructions

Step 1: Prepare the Chiles

Remove the stems and seeds from all dried chiles. Place them in a bowl, pour hot water over them, and let them soak until soft (about 15 minutes)

Step 2: Blend the Sauce

In a blender, combine the softened chiles, onion, garlic, tomato, chipotle peppers, oregano, thyme, cumin, cinnamon, and 2 cups of the soaking liquid. Blend until smooth and rich.

Step 3: Sear the Beef

Heat a bit of oil in a skillet and sear the chuck roast pieces until browned on all sides. This adds depth and flavor to the final dish.

Step 4: Slow Cook to Perfection

Add the seared beef to your slow cooker. Pour in the blended chile sauce, bay leaves, bouillon, carrots, and enough broth/water mixture to cover the meat.
Cook on HIGH for 4 hours and then LOW for another 4 hours, stirring occasionally.

After 8 hours, the beef should be tender enough to shred with a fork.

Step 5: Shred & Skim

Remove the beef and shred it using two forks. Skim any excess fat from the top of the consome (but keep some—it adds flavor!).

Step 6: Fry the Tacos

Heat a skillet with some of the reserved oil. Dip each tortilla into the top layer of the consome (that flavorful red oil), then lay it flat in the pan.
Add cheese, shredded beef, and cilantro, then fold the tortilla. Cook each side until golden, crispy, and the cheese is perfectly melted.

Step 7: Serve with Consome for Dipping

Serve your tacos with a bowl of the consome on the side for dipping. Garnish with cilantro and a squeeze of lime.

💡 Expert Tips & Troubleshooting

Too Salty? Add a bit more water or unsalted broth to balance it.
Too Spicy? Use fewer chipotle peppers or skip the adobo sauce.
Dry Tortillas? Keep them warm and pliable before frying.
More Flavor? Add a touch of apple cider vinegar or a dash of Sazon Tropical like you did—it enhances the richness beautifully.

🍽️ Variations & Serving Ideas

Birria Quesadillas: Use flour tortillas and more cheese for a fusion twist.
Birria Grilled Cheese: Yes, really! Perfect for dipping in leftover consome.
Taco Bowls: Serve the shredded beef over rice with fresh toppings.
Leftover Magic: The meat reheats perfectly—try it in nachos or over fries.

🪂 Storage & Make-Ahead Notes

Refrigerate: Store in an airtight container up to 4 days.
Freeze: Both meat and consome freeze well for up to 3 months.
Reheat: Warm on the stove or microwave until heated through, then re-crisp tacos on a skillet.

❓ FAQs

Q: Can I make birria tacos ahead of time?
A: Yes! The flavors deepen overnight. Just keep the beef and consome separate from the tortillas until ready to serve.

Q: What kind of cheese works best?
A: Mozzarella melts beautifully, while provolone adds that creamy bite you’ll love.

Q: Can I use a different cut of beef?
A: Short ribs or brisket are great substitutes—just keep that slow cook magic going.

Q: Is birria spicy?
A: It has a gentle heat, but you can tone it down by removing seeds from the chiles or skipping chipotle peppers.

🥰 Conclusion

If your kitchen smells this good, you’re already halfway to happiness!
Did you try these Slow Cooker Birria Tacos with Consome? Let me know in the comments below—especially if you added your own twist! And don’t forget to share this recipe with a friend or save it to Pinterest for your next cozy dinner night. 🌮💕