Name: Birria Tacos Slow Cooker Recipe
Prep time: 45 min
Cook time: PT-489520H55M10S
Total time: PT-489520H55M10S
Cuisine: Mexican
Ingredients: 3-4 lbs beef chuck roast, cut into 2-3 inch pieces; 6 cups beef broth; 2 bay leaves; 1 tbsp beef bouillon powder (or 2 cubes); 1 tsp salt, or to taste; 1/2 tsp black pepper, or to taste; 4 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 2 dried pasilla chiles, stemmed and seeded; 1 large white onion, roughly chopped; 6 cloves garlic, minced; 2 tomatoes, roughly chopped; 1 tbsp dried oregano; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1 tbsp apple cider vinegar; 2 tbsp vegetable oil; 12-16 corn tortillas; 2 cups shredded Oaxaca cheese (or mozzarella); 1/2 cup chopped cilantro; 1/2 cup chopped white onion; Lime wedges, for serving

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Introduction

Birria tacos are a flavorful Mexican classic featuring tender, slow-cooked beef soaked in a rich, spiced sauce. By using a slow cooker, this recipe makes it easy to achieve melt-in-your-mouth meat perfect for crispy, cheese-filled tacos served with a savory consommé for dipping.

The image shows a close-up of five golden-brown tacos arranged in a curved line inside a white plate, each taco folded over with visible shredded meat inside. The tacos have a slightly crispy texture with some charred dark spots, sprinkled with finely chopped white onions and green cilantro on top. Around the tacos, there are several lime wedges with bright green rinds and a few slices of red chili pepper adding color contrast. Fresh cilantro leaves are scattered around the plate edges. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 lbs beef chuck roast, cut into 2-3 inch pieces
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
1 large white onion, roughly chopped
6 cloves garlic, minced
2 tomatoes, roughly chopped
1 tbsp dried oregano
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 bay leaves
1 tbsp apple cider vinegar
1 tbsp beef bouillon powder (or 2 cubes)
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
6 cups beef broth
2 tbsp vegetable oil
12-16 corn tortillas
2 cups shredded Oaxaca cheese (or mozzarella)
1/2 cup chopped cilantro
1/2 cup chopped white onion
Lime wedges, for serving
Reserved birria consommé (broth) for dipping

Instructions

Step 1: Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for about 2-3 minutes per side until fragrant and slightly pliable. Avoid burning them.
Step 2: Place the toasted chiles in a bowl and cover with hot water. Let soak for at least 30 minutes until softened.
Step 3: Season the beef chuck roast pieces generously with salt and pepper. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned, working in batches if necessary. Set aside.
Step 4: Drain the soaked chiles, reserving about 1 cup of the soaking liquid. In a blender, combine the softened chiles, onion, garlic, tomatoes, oregano, cumin, cinnamon, cloves, apple cider vinegar, and beef bouillon powder. Add about 1/2 cup reserved soaking liquid and blend until smooth. Add more liquid if needed for consistency.
Step 5: Place the seared beef in the slow cooker. Pour the chile sauce over the beef to coat evenly. Add bay leaves and beef broth.
Step 6: Cover and cook on low for 8-10 hours or on high for 4-5 hours until beef is very tender and shreds easily.
Step 7: Remove beef from slow cooker and shred using two forks.
Step 8: Strain the remaining liquid (consommé) through a fine-mesh sieve to remove solids and discard the solids.
Step 9: (Optional) Let the consommé cool slightly and skim off excess fat or use a fat separator.
Step 10: Heat a skillet or griddle over medium heat. Dip each corn tortilla into the consommé, coating both sides.
Step 11: Place dipped tortilla on the hot skillet. Add shredded birria beef and cheese to one half of the tortilla.
Step 12: Fold tortilla in half and cook for 2-3 minutes per side until golden brown, crispy, and cheese is melted. Press down gently with a spatula to cook evenly.
Step 13: Repeat dipping, filling, and cooking with remaining tortillas, beef, and cheese.
Step 14: Serve tacos immediately garnished with chopped cilantro and chopped white onion.
Step 15: Serve the tacos with a small bowl of reserved consommé for dipping.
Step 16: Offer lime wedges to squeeze over the tacos and consommé for added brightness.

Tips & Variations

For extra depth, toast spices like cumin and cloves briefly before blending.
If dried chiles are unavailable, substitute with a mix of chipotle and sweet paprika to mimic smoky heat.
Add a dash of smoked paprika or chipotle powder to the sauce for smoky flavor.
Use different cheese such as Chihuahua or Monterey Jack if Oaxaca is not accessible.
Serve with pickled onions or fresh radishes for extra crunch and acidity.

Storage

Store leftover shredded birria beef and consommé separately in airtight containers in the refrigerator for up to 4 days. Reheat the beef gently in the consommé to keep it moist and flavorful. Tortillas are best warmed fresh, but can be wrapped in foil and reheated in the oven.

How to Serve

The image shows three folded tacos arranged close together on a white plate with a dark outer edge, placed on a white marbled surface. Each taco has a golden, slightly charred corn tortilla folded over dark, shredded meat. On top of the meat inside the tortillas, there are bright red diced tomatoes mixed with red onions and sprinkled with chopped green cilantro. Next to the tacos, there are two halved green limes and a small white bowl filled with white sour cream, also topped with chopped cilantro. The colors are rich and vibrant, with a warm, appetizing look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos without a slow cooker?

Yes, you can cook the beef in a heavy pot or Dutch oven in the oven at 325°F (160°C) covered for 3-4 hours until tender, stirring occasionally. The slow cooker allows for hands-off cooking but the result is similar.

What can I use if I don’t have dried chiles?

Substitute with a combination of smoked paprika, chipotle powder, and a mild chili powder to approximate the flavor. Fresh chiles won’t work as well since the dried ones add a smoky, earthy depth.