Slow-Cooked Beef Birria Tacos with Rich Consommé

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Juicy slow-cooked beef shredded and served in corn tortillas with a deeply flavorful birria consommé for dipping. This Mexican slow-cooker recipe, ready in about 510 minutes, pairs beef chuck roast, dried guajillo chilies, and dried ancho chilies for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef chuck roast
• 4 dried guajillo chilies
• 3 dried ancho chilies
• 1 medium white onion, quartered
• 4 garlic cloves
• 14 oz canned diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground oregano
• 2 bay leaves
• 4 cups beef broth
• 12 corn tortillas
• 1 cup shredded Oaxaca cheese
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Toast 4 dried guajillo chilies and 3 dried ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak them in hot water for 15 minutes until softened.
2. Step 2: In a blender, combine the soaked chilies (drained), 1 medium quartered white onion, 4 garlic cloves, 14 oz canned diced tomatoes, 1 tsp ground cumin, and 1 tsp ground oregano. Blend until smooth.
3. Step 3: Cut 3 lbs beef chuck roast into large chunks and place in a slow cooker. Pour the chili sauce over the beef, add 2 bay leaves and 4 cups beef broth. Cover and cook on low for 8 hours until the beef is tender and shreds easily.
4. Step 4: Remove the beef from the slow cooker and shred with two forks. Keep the cooking liquid (consommé) warm for dipping.
5. Step 5: Heat 12 corn tortillas on a dry skillet over medium heat for 30 seconds each side. Fill each tortilla with shredded beef and 1 tbsp shredded Oaxaca cheese, then fold and briefly grill on each side until the cheese melts and edges are slightly crispy.
6. Step 6: Serve the tacos hot with warm consommé for dipping, garnished with 1/4 cup chopped fresh cilantro and lime wedges.