Slow-Simmered Birria-Style Beef Tacos with Rich Consommé

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Hearty beef slowly cooked in a blend of dried chilies and spices, served in soft tortillas with a flavorful dipping consommé. This Mexican-inspired taco and burrito recipe, ready in about 510 minutes, pairs beef chuck roast, dried guajillo chilies, dried ancho chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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

• 2 lbs, cut into large chunks beef chuck roast
• 4, stems and seeds removed dried guajillo chilies
• 2, stems and seeds removed dried ancho chilies
• 1 medium, quartered white onion
• 4 whole garlic cloves
• 1 cinnamon stick
• 4 whole cloves
• 2 bay leaves
• 4 cups beef broth
• 2 tbsp apple cider vinegar
• 1 1/2 tsp salt
• 12 small corn tortillas
• 1 cup shredded Oaxaca cheese
• 1/2 cup chopped white onion
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toast 4 dried guajillo and 2 dried ancho chilies in a dry skillet over medium heat for 2-3 minutes until fragrant but not burnt, then soak them in 2 cups hot water for 20 minutes.
2. Step 2: In a blender, combine soaked chilies with 1 medium quartered white onion, 4 whole garlic cloves, 1 cinnamon stick, 4 whole cloves, 2 tbsp apple cider vinegar, and 1 cup beef broth. Blend until smooth.
3. Step 3: Place 2 lbs beef chuck roast chunks in a large pot or slow cooker. Pour the chili sauce over the beef, add 2 bay leaves, 1 1/2 tsp salt, and the remaining 3 cups beef broth.
4. Step 4: Cover and simmer on low heat for 6-8 hours until the beef is tender and shreds easily.
5. Step 5: Remove the beef and shred it with forks; keep the cooking liquid as consommé.
6. Step 6: Heat a nonstick skillet over medium heat. Dip 12 corn tortillas briefly in the consommé, then place in the skillet. Add shredded beef and 1 cup shredded Oaxaca cheese on half of each tortilla, fold, and cook 2-3 minutes per side until golden and cheese melts.
7. Step 7: Serve tacos topped with 1/2 cup chopped white onion, 1/4 cup chopped cilantro, and lime wedges alongside a small bowl of consommé for dipping.