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Slow Cooker Birria Tacos Recipe

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3.8 from 1 review

Delicious and tender Slow Cooker Birria Tacos featuring fall-apart beef chuck roast simmered in a rich, smoky chili sauce, served on crispy corn tortillas with melted cheese, fresh onions, cilantro, and lime for a perfect Mexican street food experience at home.

Ingredients

Meat & Seasoning

  • 3 lbs beef chuck roast
  • Salt & pepper (to taste)
  • 2 tbsp vegetable oil

Chili Sauce & Marinade

  • 4 dried guajillo chiles (stemmed & seeded)
  • 3 dried ancho chiles (stemmed & seeded)
  • 2 dried chile de arbol (stemmed & seeded)
  • 3 Roma tomatoes (roasted or charred)
  • 1 medium onion (quartered)
  • 6 garlic cloves
  • 2 tbsp chipotle sauce
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 4 whole cloves
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 2 cups beef broth

Tacos & Serving

  • 12 corn tortillas
  • 1 cup Oaxaca cheese (or mozzarella if unavailable)
  • Chopped white onion & fresh cilantro (for topping)
  • Lime wedges (for serving)

Instructions

  1. Toast and Soften Chiles: Toast guajillo, ancho, and arbol chiles lightly on a dry skillet for about 10–15 seconds on each side without burning. Then soak them in hot water for 15–20 minutes until they soften.
  2. Prepare Chili Sauce: In a blender, combine softened chiles, roasted tomatoes, quartered onion, garlic cloves, dried oregano, ground cumin, ground cinnamon, whole cloves, apple cider vinegar, chipotle sauce, and 1 cup of beef broth. Blend until smooth.
  3. Strain Sauce: Pour the blended mixture through a fine sieve to remove solids and achieve a silky smooth sauce.
  4. Season and Sear Beef: Cut the chuck roast into large chunks and season generously with salt and pepper. Heat vegetable oil in a large Dutch oven or heavy pot and sear the beef pieces on all sides until nicely browned.
  5. Transfer Beef to Slow Cooker: Move the seared beef chunks to your slow cooker.
  6. Add Sauce and Broth: Pour the strained adobo sauce over the beef, add the remaining 1 cup of beef broth and bay leaves into the slow cooker.
  7. Slow Cook the Beef: Cover and cook on HIGH for 4 to 5 hours until the beef is fall-apart tender.
  8. Shred Meat and Prepare Consomé: Remove the beef from the slow cooker and shred it using two forks. Return the shredded meat to the pot with some of the cooking broth; this liquid is the flavorful consomé. Optionally, reduce this liquid on medium heat on the stove to concentrate flavors.
  9. Prepare Tortillas: Heat a skillet over medium heat. Lightly brush each corn tortilla with the consomé to coat thoroughly.
  10. Assemble and Cook Tacos: Place a coated tortilla on the skillet, sprinkle with Oaxaca cheese, add a portion of shredded beef, then fold the tortilla. Cook until the tortilla is crispy and the cheese has melted.
  11. Complete Remaining Tacos: Repeat with the remaining tortillas, cheese, and beef until all tacos are cooked.
  12. Serve: Serve the birria tacos hot, topped with chopped white onion and fresh cilantro alongside lime wedges. Pour consomé into small bowls for dipping.

Notes

  • Toast chiles lightly to avoid bitterness and enhance flavor.
  • Soaking chiles in hot water softens them for blending but do not over-soak.
  • Use Oaxaca cheese for authentic taste, but mozzarella works well as substitute.
  • Reducing consomé enhances intensity but is optional.
  • For extra crispy tacos, cook folded tortillas a bit longer on the skillet.
  • Toppings like chopped onion, cilantro, and lime complement the rich flavors perfectly.

Find it online: https://simpleplatter.com/slow-cooker-birria-tacos-recipe/