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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

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

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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