Slow Cooker Birria Tacos

Why Make This Recipe

Slow Cooker Birria Tacos are a delicious and comforting dish that can easily be made at home. They are packed with flavors from tender beef simmered in a rich, spicy sauce. The best part is that you can set it and forget it in your slow cooker, making it a perfect meal for busy days or gatherings with family and friends.

How to Make Slow Cooker Birria Tacos

Ingredients:

• 8 dried guajillo chiles
• 2 dried ancho chiles
• 1 dried arbol chile (add more for more heat – see note)
• 3 large Roma tomatoes
• 1 medium quartered white or yellow onion, peeled and trimmed of root ends
• 6 cloves garlic, peeled but left whole
• 3 cups beef broth
• 2 tablespoons white vinegar
• 1 teaspoon ground cumin
• 1 teaspoon oregano, preferably Mexican oregano but Italian oregano will work, too
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper (use half for finely ground)
• 1/4 teaspoon allspice
• 3 bay leaves
• 3 to 5 pound bone-in or boneless chuck roast (see note)
• Yellow or white corn tortillas
• Shredded cheese, for melting (Monterey Jack or Oaxaca cheese)
• Cilantro and chopped white onions, for serving

Directions:

1. In a large pot, add the dried chiles, tomatoes, onions, and garlic. Cover everything with water and bring to a simmer over medium heat. Cook for about 15 minutes until the chiles and onions have softened.
2. Remove the pot from heat. Carefully remove the stems from the chiles. Use a slotted spoon to scoop out the chiles, onions, tomatoes, and garlic and transfer them to a high-powered blender (see note if you don’t have a high-powered blender).
3. Add 1 1/2 cups of the chile broth from the pot to the blender with the veggies. Put the lid on but leave it slightly vented to release steam. Blend until very smooth.
4. Pour the mixture into the insert of an 8-quart slow cooker. Add beef broth, vinegar, cumin, oregano, chili powder, salt, pepper, and allspice. Mix everything well. Add the bay leaves.
5. Season the beef lightly on all sides with salt and pepper, then rub it into the meat. Place the beef in the slow cooker, turning it to coat in the chile mixture.
6. Cover the slow cooker and cook on low for 8 to 9 hours or on high for 5 to 6 hours until the beef is very tender.
7. Remove the beef from the slow cooker. Discard the bone and bay leaves. Shred the beef into bite-size pieces. Stir or whisk the consomé (the liquid left in the slow cooker) to combine, and spoon 1 to 2 cups over the meat. Keep the remaining sauce warm.
8. To make tacos, heat a skillet or griddle over medium to medium-high heat. Dip a corn tortilla fully in the warm consomé and lay it flat in the hot skillet. Spread some beef on half of the tortilla and top with cheese. Fold the tortilla over the filled half and press down gently with a spatula while it cooks. Flip and cook the other side until golden and sizzling. Remove to a plate and repeat with the remaining tortillas/tacos.
9. A four-pound bone-in roast will make enough beef for about 20 tacos made with 6-inch corn tortillas. Leftover beef and consomé can be frozen in well-sealed bags or containers for 1 to 2 months.

How to Serve Slow Cooker Birria Tacos

Serve your delicious Birria Tacos with chopped cilantro and white onions on top. You can enjoy them with extra consomé on the side for dipping.

How to Store Slow Cooker Birria Tacos

Store any leftover beef and consomé in airtight containers in the refrigerator for up to 4 days. For longer storage, you can freeze them in well-sealed bags or containers for 1 to 2 months.

Tips to Make Slow Cooker Birria Tacos

• If you like it spicy, feel free to add more arbol chiles.
• Use high-quality beef for better flavor and texture.
• Make the consomé richer by adding more spices or herbs to taste.

Variation

For a vegetarian option, you can use mushrooms or jackfruit in place of beef. Adjust the spices and cooking time accordingly to suit the new ingredients.

FAQs

1. Can I use a different type of meat?
Yes! You can use pork or chicken instead of beef. Just adjust the cooking time accordingly.

2. How can I make the tacos more crunchy?
After cooking, crisp the tortillas in a hot skillet before adding the filling.

3. Can I make Birria ahead of time?
Yes! Birria tastes even better the next day. Just store it in the fridge overnight and reheat before serving.

Slow Cooker Birria Tacos

Delicious and comforting Slow Cooker Birria Tacos packed with flavors from tender beef simmered in a rich, spicy sauce, perfect for busy days.

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Prep Time 30 minutes mins

Cook Time 9 hours hrs

Total Time 9 hours hrs 30 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 20 tacos

Calories 250 kcal

Ingredients

  

1x2x3x

For the sauce

• 8 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 1 piece dried arbol chile add more for more heat
• 3 large Roma tomatoes
• 1 medium white or yellow onion quartered, peeled, and trimmed of root ends
• 6 cloves garlic peeled but left whole
• 3 cups beef broth
• 2 tablespoons white vinegar
• 1 teaspoon ground cumin
• 1 teaspoon oregano preferably Mexican oregano
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper use half for finely ground
• 1/4 teaspoon allspice
• 3 pieces bay leaves

For the tacos

• 3 to 5 pounds bone-in or boneless chuck roast
• Yellow or white corn tortillas
• Shredded cheese for melting (Monterey Jack or Oaxaca cheese)
• Cilantro and chopped white onions for serving

Instructions

 

Cooking the Sauce

• In a large pot, add the dried chiles, tomatoes, onions, and garlic. Cover with water and bring to a simmer over medium heat. Cook for about 15 minutes until softened.
• Remove from heat, carefully remove stems from the chiles, and transfer the contents to a high-powered blender, adding 1 1/2 cups of broth.
• Blend until very smooth.
• Pour the mixture into the insert of an 8-quart slow cooker. Add beef broth, vinegar, cumin, oregano, chili powder, salt, pepper, and allspice. Mix well and add bay leaves.

Cooking the Beef

• Season the beef lightly on all sides with salt and pepper, rub into the meat, and place it in the slow cooker.
• Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours until the beef is very tender.
• Remove the beef, discard the bone and bay leaves, and shred the beef into bite-sized pieces.
• Stir the consomé to combine and spoon 1 to 2 cups over the meat.

Making the Tacos

• Heat a skillet over medium-high heat. Dip a corn tortilla in the warm consomé and lay it flat in the skillet.
• Spread some beef on half and top with cheese. Fold and press down gently while cooking.
• Flip and cook the other side until golden. Repeat with remaining tortillas.

Notes

For spiciness, add more arbol chiles. Use high-quality beef for better flavor. To crisp tortillas, cook in a hot skillet. Store leftovers in airtight containers for up to 4 days. Can freeze for 1 to 2 months. For a vegetarian option, use mushrooms or jackfruit.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 1g

Keyword Beef Tacos, Birria Tacos, Comfort Food, Mexican Cuisine, Slow Cooker

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