Description
This Slow Cooker Birria Tacos recipe delivers tender, flavorful beef cooked low and slow with a rich blend of dried chilies, spices, and tomatoes, resulting in mouthwatering tacos with crispy, cheesy tortillas perfectly dipped in a savory sauce. It’s a comforting and authentic Mexican dish that’s perfect for family meals or entertaining guests.
Ingredients
Scale
Meat
- 4 lb. Chuck Roast (cut into quarters)
Broth and Sauce
- 32 oz. Beef Stock
- 14 oz. Fire Roasted Tomato
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Tomato Paste
Chilies
- 5-6 Dried Chipotle Peppers (stem cut off and seeded)
- 3 Chili de Arbol (stem cut off and seeded)
Vegetables and Aromatics
- 1 medium White Onion (diced)
- 4 cloves Garlic (minced)
- 2 Limes (cut into quarters)
Spices and Herbs
- 2 tablespoons Mexican Oregano
- 1 tablespoon Paprika
- 1 tablespoon Salt
- 2 teaspoons Black Pepper
- 2 teaspoons Ginger
- 2 teaspoons Cinnamon
- 2 teaspoons Coriander
- 2 bay leaves
Additional
- Cilantro (for garnish)
- Diced White Onion (for garnish)
- Shredded cheese (such as Oaxaca or mozzarella)
- Tortillas (corn or flour, as preferred)
- 2 tablespoons Olive Oil (for searing and frying)
Instructions
- Sear the Beef: Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Sear all sides of the chuck roast quarters until browned, about 3-4 minutes per side to lock in flavor.
- Prepare Crockpot Base: Place the seared beef chunks into the slow cooker. Pour the fire-roasted tomatoes over them and add the beef stock. Stir gently to combine, making sure the beef is fully submerged in the liquid.
- Add Remaining Ingredients: Add the dried chipotle peppers, chili de arbol, diced 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 them in evenly to distribute flavors.
- Cook the Beef: Cover and cook on LOW heat for 8-10 hours or on HIGH heat for 4-6 hours, until the beef is very tender and easily shreds with a fork.
- Remove and Shred Beef: Carefully remove the bay leaves and lime quarters from the slow cooker. Take out the beef chunks and shred them using two forks, discarding any excess fat or gristle.
- Blend the Sauce: Transfer the liquid and solids remaining in the slow cooker to a blender or food processor. Blend until smooth to create a rich birria sauce.
- Strain the Sauce: Pour the blended sauce through a fine strainer into a large bowl, pressing down with a spatula to extract all the flavorful juices. Discard the remaining pulp.
- Prepare Tacos: Dip each tortilla into the strained sauce to coat it thoroughly. Then, fry the tortillas in the cast iron skillet over medium heat until pliable but not crispy.
- Assemble and Crisp Tacos: Place shredded cheese and shredded beef onto the tortillas. Fold each tortilla in half and cook in the skillet a few at a time until the tacos are golden brown and crispy on both sides, about 2-3 minutes per side.
- Serve: Serve the birria tacos hot, garnished with chopped cilantro, diced raw white onion, and lime wedges. Optionally, provide the reserved dipping birria sauce on the side for dipping.
Notes
- For a spicier dish, leave more seeds in the chilies or add a fresh jalapeño to the slow cooker.
- If you don’t have a cast iron skillet, a heavy-bottomed pan will work for searing and frying.
- Leftover birria meat can be refrigerated for up to 3 days or frozen for longer storage.
- Tortillas can be warmed on a comal or griddle before dipping to prevent tearing.
- The dipping sauce (consomé) is flavorful and perfect for soaking the tacos or sipping alongside your meal.