Crockpot Birria Tacos with Consommé

If you have never made Birria Tacos before, I suggest reading the tips below before jumping in. There is a bit of a learning curve and my mistakes can save you time, money, and heartache.

Birria Tacos

I love a good cooking theme as inspiration for my menu planning. One of my favorite themes is Mexican, because tacos are one of my favorite foods on this planet. During the pandemic, I started seeing Birria Tacos all over social media. I decided to make it my foodie mission to locate a local taqueria that made Birria Tacos so that I could try them. Well, it turns out that there are several options in Colorado Springs – I love our Hispanic influence here! I have tried 3 of them and keep returning to a place called Tlaquepaque. This little, unassuming taqueria is authentic and the menu is extensive. I send all my foodie friends here because the food is flavorful, hot, and the prices can’t be beat!

Being a home chef who loves a challenge, I decided to start experimenting with several ingredients/techniques to get my perfect Birria Taco recipe perfected. I also have 4 kids, so anytime I can shave some time/effort off of a recipe, I do. Cue one of my favorite cooking implements, the mighty Crockpot. Birria meat requires several hours to braise and become tender. The crockpot is great because you can dump in the ingredients, go to work, and the meat is ready for dinner. Minimal Effort = Major Rewards!

Let’s talk ingredients. I always choose a chuck roast for shredded beef recipes. It is tender, packed with rich beef flavor, and tends to be a cheaper cut of meat. I love the addition of AuJus Gravy mix because it adds umami and even more beefy flavor. The word, “braised” means that the meat is lightly seared before adding to liquid and slow cooking. I find the searing to be an unnecessary extra step that doesn’t affect the flavor of this dish. It also creates more dishes to clean…not my favorite pastime. But if you choose to add this step, more power to you!

The guajillo peppers can be tricky to find in certain areas. If your local market does not carry them, Amazon sells them and you can purchase them through this affiliate link. (I will receive a commission at no extra cost to you) It is important to remove the seeds and stems before cooking because they can affect the texture of your consume sauce. If you forget, just strain sauce through a colander before serving.

Guajillo Chili Peppers

Most of the other ingredients are pretty straightforward and widely available. I did choose peanut oil for frying because it has a high smoke point and I find that fried foods get crispier in peanut oil. Vegetable oil is also a good choice. Speaking of frying, when I tested my recipes, I discovered two things that make or break a perfect Birria Taco. The pan choice and the amount of consume on the tortilla prior to frying. A non-stick or well seasoned pan is a MUST. My first batch was in a stainless steel frying pan and the tortillas really stuck to the bottom. I switched to a well seasoned carbon steel pan it fried them up like a dream! For those of you who aren’t familiar with Carbon Steel, it’s like a hybrid of stainless steel and cast iron. It retains heat and cooks evenly like cast iron but it’s much lighter and easier to clean like stainless steel. They are AMAZING. We use the brand, “Made-In” and have been very satisfied. If you interesting trying one, here is another Amazon affiliate link to purchase.

Made-In 12″ Carbon Steel Pan

The other tip for success is not over saucing your tortillas prior to frying. I followed a recipe that called for dipping the tortilla into consommé before frying. The result was a soggy, ugly, fall-apart taco. I then experimented with brushing the sauce onto one side. Place the tortilla sauce side down into the hot oil and allow to fry for about 15 seconds to soften before adding meat and cheese. When you add the meat and cheese, don’t overstuff. It will create a sticky mess in your pan and the end result is black chunks stuck to your taco. Once the filling is added to the tortilla, gently fold over one side to create a taco. Brush more consommé on to exposed side and fry until bottom is crispy, around 2min. Gently flip taco over and brush more consume on the other side. Continue frying until crispy. Make sure to drain oil on paper towel before serving. Keep tacos warm in oven while you continue to cook.

Mexican Relish is my favorite Birria Taco Topping. It is crunchy, spicy, and adds a punch of flavorful acid to your taco. I realize that some people find cilantro to be soapy and unappealing. Just omit this ingredient if cilantro isn’t your thing. It will still taste amazing! Some other toppings for your Birria tacos are fresh squeezed lime, sour cream, hot sauce, and more cheese if you like. I tend to stick with the Mexican relish because it is well balanced and allows the consommé to shine. Because Birria Tacos are allllll about the consommé.

There you have it, this is MY perfect Birria Taco Recipe. I hope you love it as much as I do! Recipe Link Below. ENJOY!

Birria Tacos

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