Name: Slow Cooker Birria Tacos Recipe
Prep time: 15 min
Cook time: 8 h 30 min
Total time: 8 h 45 min
Cuisine: Mexican
Ingredients: 2 ½ – 3 ½ pounds chuck roast; 1 tablespoon avocado oil; 1 ½ teaspoons kosher salt; 1 teaspoon black pepper; 3 – 5 dried guajillo chiles; 3 – 5 dried ancho chiles; 2 – 4 dried árbol chiles; 2 cups beef broth; 6 cloves garlic, smashed; 1 large onion; 14 ounce can fire-roasted tomatoes; 2 tablespoons apple cider vinegar; 1 ½ teaspoons cumin; 1 teaspoon Mexican oregano; ½ teaspoon smoked paprika; 1 cinnamon stick; ¼ teaspoon cloves; 2 – 3 bay leaves; Corn tortillas; Oaxaca cheese; Lime wedges; Chopped cilantro; Diced white onion

Description

These Crockpot Birria Tacos are rich, tender, and packed with flavor, made easy in the slow cooker! This approachable birria tacos recipe uses a mild chile blend for big flavor without too much heat, then gets crisped into cheesy, dunkable tacos served with savory consommé.

Ingredients

Scale

2 ½ – 3 ½ pounds chuck roast
1 tablespoon avocado oil
1 ½ teaspoons kosher salt
1 teaspoon black pepper
3 – 5 dried guajillo chiles
3 – 5 dried ancho chiles
2 – 4 dried árbol chiles
2 cups beef broth
6 cloves garlic, smashed
1 large onion
14 ounce can fire-roasted tomatoes
2 tablespoons apple cider vinegar
1 ½ teaspoons cumin
1 teaspoon Mexican oregano
½ teaspoon smoked paprika
1 cinnamon stick
¼ teaspoon cloves
2 – 3 bay leaves
Corn tortillas
Oaxaca cheese
Lime wedges
Chopped cilantro
Diced white onion

Instructions

Step: Season beef chunks with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear beef until browned on all sides.
Step: Remove stems and seeds from chiles. Place in a saucepan, cover with water, and simmer for 15 minutes.
Step: Blend softened chiles, 1 cup of chile liquid, beef broth, garlic, onion, tomatoes, vinegar, and spices (except bay leaves and cinnamon) until smooth.
Step: Place beef in slow cooker. Pour sauce over beef. Add bay leaves and cinnamon stick. Cook on LOW for 8-9 hours until tender.
Step: Remove bay leaves and cinnamon stick. Shred the beef with two forks and return to the sauce.
Step: Dip tortillas into the top of the consommé, pan-fry on a hot griddle, fill with cheese and shredded beef, fold, and crisp until golden. Serve with lime and fresh cilantro.

Notes

Leftovers can be stored in the fridge for up to 5 days. Freeze beef and consommé together for up to 3 months. Reheat gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 510 minutes
Category: Main Dish
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 380 kcal
Sugar: 4 g
Sodium: 750 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 95 mg

Keywords: birria tacos, quesabirria, slow cooker, mexican, beef tacos