Slow Cooker Birria Tacos
This recipe (1X) yields 6 servings
- For the Birria
- 3 lb beef chuck roast (or beef short ribs)
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 cups beef broth
- 1 medium onion, roughly chopped
- 6 cloves garlic
- 2 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 bay leaves
- Salt and black pepper to taste
- For the Tacos
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- 1 cup diced white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges for serving
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Directions for Slow Cooker Birria Tacos
Step 1
Place the dried guajillo and ancho chiles in a bowl and cover them with hot water. Let them soak for about 10 minutes until softened.
Step 2
Transfer the softened chiles to a blender. Add beef broth, onion, garlic, vinegar, tomato paste, cumin, oregano, smoked paprika, cinnamon, and cloves. Blend until completely smooth.
Step 3
Place the beef in a slow cooker and season with salt and pepper. Pour the blended sauce over the meat and add the bay leaves.
Step 4
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef becomes very tender and easily shreds.
Step 5
Remove the beef from the slow cooker and shred it using two forks. Return the shredded meat to the sauce and mix well.
Step 6
Heat a skillet over medium heat. Dip each tortilla briefly into the birria consommé so it absorbs some of the sauce.
Step 7
Place the tortilla in the skillet, add shredded cheese and birria meat, then fold it in half. Cook until the tortilla becomes crispy and the cheese melts.
Step 8
Serve the tacos topped with diced onion and fresh cilantro. Serve with a small bowl of warm consommé for dipping and lime wedges on the side.
Nutrition Details
Nutrition (Per Serving)
Slow Cooker Birria Tacos FAQ
Slow Cooker Birria Tacos: Frequently Asked Questions
Quick answers to help you make juicy, flavorful birria tacos with crispy tortillas and rich dipping consommé.
What cut of beef is best for birria tacos?
Beef chuck roast is the most popular choice because it becomes extremely tender after slow cooking. You can also use beef short ribs, brisket, or a mix of cuts for deeper flavor.
Can I make birria tacos without a slow cooker?
Yes. You can cook the birria in a Dutch oven or large pot on the stovetop for about 3 hours, or in the oven at 325°F (160°C) until the beef becomes very tender and easy to shred.
What is the consommé served with birria tacos?
Consommé is the flavorful broth created when the beef cooks with the chili sauce and spices. It is served on the side for dipping the tacos and adds a rich, authentic flavor.
How do you make the tacos crispy?
Dip the corn tortillas into the birria broth before placing them in a hot skillet. Add cheese and shredded beef, fold them, and cook until the tortillas become crispy and golden.
Can I store and reheat leftover birria?
Yes. Store the shredded beef and broth in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop and assemble fresh tacos when ready to serve.