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Delicious slow cooker birria tacos served with cilantro and onions.

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
Cook Time 9 hours
Total Time 9 hours 30 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 20 tacos
Calories 250 kcal

Ingredients
  

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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