Description
These Slow Cooker Birria Tacos are deeply savory and full of spice—featuring tender beef slow-cooked in a chili-rich consommé, then pan-fried in the flavorful broth with melted cheese. The result: crispy, juicy tacos you’ll crave again and again.
Ingredients
For the birria:
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3 lbs beef chuck roast or short ribs
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4 dried guajillo chiles, stemmed and seeded
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2 dried ancho chiles, stemmed and seeded
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1 chipotle pepper in adobo (optional, for heat)
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4 cloves garlic
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1 small onion, quartered
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1 tbsp vinegar (white or apple cider)
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2 tsp dried oregano
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1 tsp ground cumin
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½ tsp ground cloves
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4 cups beef broth
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Salt and pepper to taste
For the tacos:
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Corn tortillas
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Shredded Oaxaca, mozzarella, or Monterey Jack cheese
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Chopped onions and cilantro, for garnish
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Lime wedges
Instructions
1️⃣ Prep the chiles: Toast dried chiles in a dry pan for 1–2 minutes until fragrant. Soak in hot water for 10 minutes until softened.
2️⃣ Make the sauce: In a blender, combine softened chiles, chipotle (if using), garlic, onion, vinegar, oregano, cumin, cloves, and 1 cup of beef broth. Blend until smooth.
3️⃣ Slow cook the beef: Season beef with salt and pepper. Place in slow cooker. Pour chile sauce and remaining beef broth over the meat. Cook on LOW for 8 hours or until very tender.
4️⃣ Shred the meat: Remove meat and shred with forks. Skim fat from the top of the broth and reserve it for frying tacos.
5️⃣ Assemble tacos: Dip tortillas in reserved fat and place in a hot skillet. Add cheese and shredded beef. Fold and cook until crisp and cheese is melted.
6️⃣ Serve: Serve tacos hot with a small bowl of the consommé for dipping. Top with onions, cilantro, and a squeeze of lime.
Notes
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For extra richness, use a mix of chuck roast and beef shank or oxtail.
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Make ahead: Birria can be refrigerated and actually tastes better the next day.
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Great with a side of Mexican rice or beans.
- Prep Time: 25 min
- Cook Time: 8 hrs