Easy Slow Cooker Birria Tacos with Consomme Recipe | Clare Greco
Make authentic birria tacos with tender slow-cooked beef, melted cheese, and rich consomme for dipping. Perfect comfort food that takes 8+ hours.
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Cooking tools:
- Slow cooker
- Blender
- Skillet
- Chef's knife
- Cutting board
- Slotted spoon
- Fork
- Mixing bowl
- Measuring cup
- Baking sheet
- Oven
- Stove
Ingredients
- 2-3 pounds boneless beef chuck roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 large yellow onions, diced
- 4 garlic cloves, chopped
- 2 dried ancho chiles, stems and seeds removed
- ½ teaspoon ground cinnamon
- 1 tablespoon ground cumin
- ½ teaspoon ground smoked paprika
- ½ teaspoon dried thyme
- 1 tablespoon dried oregano
- 2 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
- Cooking spray for pan
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