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The Best Crock Pot Birria Tacos Recipe

Filed Under: Cinco De Mayo, Dinner, Slow Cooker and Freezer Meals

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Making Birria Tacos with Consommé: Step by Step

First, you’ll want to brown your top round steak and coat it with a mix of spices, including chili powder, cumin, onion powder, garlic powder, paprika, and oregano. These seasonings provide the perfect depth for the rich meat that fills your Birria tacos with consommé. After searing the meat, it’s slow-cooked for about six hours, allowing it to become tender and juicy.

Once the beef is cooked to perfection, shred it into tender chunks and set it aside. The key to the taco’s crispy texture comes from dipping your tortillas into the savory broth from the slow-cooked meat. This broth becomes your consommé, and it’s essential for adding that rich, bold flavor when you dip the tacos.

Crafting the Perfect Taco

To build your Birria tacos with consommé, you’ll first dip small street taco tortillas into the broth, place them on a hot pan, and add cheese. Next, pile on the shredded meat, sprinkle more cheese, and fold the tortillas in half. Let the tacos cook until they are crispy and golden on both sides. The result is a deliciously cheesy, crispy taco with juicy meat and a consommé for dipping.

The Final Touch

As your tacos crisp up, the broth reduces into a delicious, concentrated sauce that’s perfect for dipping. Pour the consommé into small bowls, serve alongside the tacos, and enjoy. The combination of crunchy tacos and savory dipping sauce makes these Birria tacos with consommé a flavor-packed experience that’s truly irresistible.

Conclusion

These Birria tacos with consommé may take a little extra time, but the result is so worth it. The flavorful meat combined with the crispy taco shell and the rich broth for dipping makes this a unique and delicious take on traditional birria tacos. Whether you’re making this for a casual dinner or a special gathering, this recipe is sure to impress.

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Italian Birria Tacos on a plate with Birria dipping suce in a blue bowl

Amazing Birria tacos With Consommé In the Slow Cooker

  • Author: Maria
  • Total Time: 6 hours
  • Yield: 5 1x
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Description

This Birria Tacos with Consommé recipe features tender, slow-cooked beef, crispy cheese-filled tortillas, and a flavorful broth for dipping, creating an authentic and delicious taco experience perfect for any occasion.

Ingredients

Scale

For the Meat:

  • 1 small top round steak (or chuck steak)
  • 1 packet (or ½ packet) of au jus gravy mix
  • 1 cup water
  • 1 beef bouillon cube (or 1 cup beef broth)
  • ½ tablespoon chili powder
  • ½ tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • Salt and pepper to taste

For the Tacos:

  • Small street taco tortillas (corn or flour)
  • Olive oil or butter for frying (or cooking spray)
  • Quesadilla cheese or any melty cheese of choice
  • The slow-cooked shredded meat

For the Consommé:

  • The remaining broth from the slow cooker

Instructions

Prepare the Meat:

  1. Season the top round steak with salt, pepper, and the au jus gravy mix.
  2. In a bowl, combine chili powder, cumin, onion powder, garlic powder, paprika, and oregano. Rub this seasoning mix over the meat.
  3. In the slow cooker, add 1 cup of water and the beef bouillon cube (or use beef broth instead).
  4. Place the seasoned steak in the slow cooker and cook on low for about 6 hours, until the meat is tender and easily shreddable.
  5. Once done, shred the meat and reserve the broth for the consommé.

2. Make the Tacos:

  1. Dip each street taco tortilla into the reserved broth from the slow cooker to coat it well.
  2. Heat a pan over medium heat and add a bit of olive oil, butter, or cooking spray.
  3. Place a dipped tortilla onto the pan and sprinkle some quesadilla cheese onto half of the tortilla.
  4. Add a generous amount of the shredded meat over the cheese, and then top with more cheese if desired.
  5. Fold the tortilla in half, press down gently, and cook until crispy on one side. Flip and cook the other side until golden and crispy.
  6. Repeat the process with all the tortillas.

3. Prepare the Consommé:

  1. While the tacos are cooking, pour the remaining broth from the slow cooker into small bowls for dipping. This is your consommé.
  2. If needed, warm the consommé before serving.

4. Serve:

  1. Serve the crispy tacos hot, with bowls of consommé on the side.
  2. Dip each taco into the consommé before eating for an authentic birria taco experience!

 

  • Cook Time: 6 hours

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