Description
This Slow Cooker Birria Tacos recipe features tender, flavorful beef chuck roast slow-cooked with a rich blend of dried chilies, spices, and tomatoes, then shredded and served in crispy, cheesy tortillas. The dish includes a homemade birria sauce for dipping, making it a delicious and authentic Mexican comfort food perfect for gatherings or a satisfying meal.
Ingredients
Scale
Meat
- 4 lb. Chuck Roast (cut into quarters)
Chilies and Sauces
- 5-6 Dried Chipotle Peppers (stem cut off and seeded)
- 3 Chili de Arbol (stem cut off and seeded)
- 32 oz. Beef Stock
- 14 oz. Fire Roasted Tomato
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Tomato Paste
Vegetables and Herbs
- 1 medium White Onion (diced)
- 4 cloves Garlic (minced)
- 2 Limes (cut into quarters)
- 2 tablespoons Mexican Oregano
- 2 bay leaves
- Cilantro (for garnish)
- Diced White Onion (for garnish)
Spices and Seasonings
- 1 tablespoon Paprika
- 1 tablespoon Salt
- 2 teaspoons Black Pepper
- 2 teaspoons Ginger
- 2 teaspoons Cinnamon
- 2 teaspoons Coriander
Additional Ingredients
- Olive Oil (for searing, approx. 2 tablespoons)
- Shredded Cheese (preferably Oaxaca or mozzarella)
- Tortillas (corn or flour)
Instructions
- Prepare and Sear Meat: In a cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear all sides of the chuck roast quarters until browned to lock in flavors, about 3-4 minutes per side.
- Combine Ingredients in Slow Cooker: Place the seared beef into the slow cooker. Pour fire roasted tomatoes and beef stock over the meat, ensuring the beef is fully submerged in liquid. Stir gently.
- Add Seasonings and Chilies: Add dried chipotle peppers, chili de arbol, diced white onion, lime quarters, apple cider vinegar, tomato paste, minced garlic, Mexican oregano, paprika, salt, black pepper, ginger, cinnamon, coriander, and bay leaves to the slow cooker. Stir to combine thoroughly.
- Cook the Beef: Cover and cook on LOW setting for 8-10 hours or on HIGH for 4-6 hours, until the beef is very tender and easily shreds with a fork.
- Remove Aromatics and Shred Meat: Once cooked, remove bay leaves and lime quarters from the slow cooker. Take out the beef and shred it thoroughly with two forks.
- Blend the Birria Sauce: Transfer the remaining liquid and solids from the slow cooker (excluding the roast) into a blender or food processor. Blend until smooth to create the rich birria sauce.
- Strain Sauce: Using a large bowl and strainer, strain the blended sauce to remove solids. Use a spatula to press through all the juice, discard the remaining pulp.
- Prepare Tacos: Dip each tortilla into the warm strained birria sauce, coating both sides well. Fry the tortillas in a cast iron skillet over medium heat.
- Assemble and Crisp Tacos: Add shredded meat and shredded cheese onto the tortilla, then fold it in half. Cook folded tacos in the skillet until golden brown and crispy on both sides, flipping carefully. Repeat for all tortillas.
- Serve: Serve the birria tacos hot, garnished with chopped cilantro, diced white onion, shredded cheese, and lime wedges on the side.
- Optional Dipping: Pour and serve the reserved birria sauce as a flavorful dipping broth alongside the tacos for an authentic experience.
Notes
- Searing the beef before slow cooking enhances flavor and caramelization.
- Adjust the number of dried chilies based on your desired spice level.
- Use a cast iron skillet for best results when frying tortillas for even heat distribution.
- Oaxaca cheese or mozzarella melts well and adds creamy texture.
- For gluten-free option, use corn tortillas.
- Leftover birria meat and sauce can be refrigerated for up to 3 days or frozen for longer storage.
