Why Make This Recipe
Birria tacos are a delicious and savory dish that you can enjoy any day of the week. The blend of spices and slow-cooked beef creates a rich flavor that is hard to resist. Cooking them in a slow cooker makes it easy and convenient, allowing the meat to become tender while you go about your day. Plus, the consomme, a flavorful broth, adds the perfect touch for dipping your tacos. This dish is perfect for gatherings or a cozy family dinner!
How to Make Tender Slow Cooker Birria Tacos
Ingredients
- 3 pounds beef chuck roast
- 4-5 dried guajillo chilies
- 2-3 dried ancho chilies
- 1 large white onion, quartered
- 4-5 garlic cloves, peeled
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro (optional)
- Lime wedges (optional)
- Shredded Oaxaca or mozzarella cheese (optional)
Directions
Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 2 minutes per side until fragrant. Remove the stems and seeds carefully.
Soak the toasted chilies in hot water for 15 minutes until softened.
Drain the chilies and transfer them to a blender. Add the quartered onion, garlic cloves, tomato paste, cumin, oregano, apple cider vinegar, salt, and half of the beef broth (about 2 cups). Blend until smooth, adding more broth if needed.
Trim excess fat from the beef chuck roast and cut it into large chunks. Season generously with salt and pepper.
Place the beef chunks in the slow cooker. Pour the chili sauce over the meat. Add bay leaves and the remaining beef broth. Stir gently to combine.
Cover and cook on low for 8 hours or until the meat is fall-apart tender.
Remove the meat from the slow cooker and shred it with two forks. Strain the cooking liquid through a fine mesh sieve to get the consomme, discarding solids and bay leaves.
Heat corn tortillas in a skillet until pliable. Dip the tortillas briefly into the warm consomme, then fill with shredded beef. Add cheese if using, then crisp in the skillet until the cheese melts and the edges are slightly crispy.
Serve the tacos with a small bowl of consomme for dipping, garnished with fresh cilantro and lime wedges.
How to Serve Tender Slow Cooker Birria Tacos
Serve these tasty tacos warm, with a side of the rich consomme for dipping. You can garnish them with fresh cilantro and lime wedges for extra flavor. They are perfect for casual get-togethers, parties, or just a fun family meal at home.
How to Store Tender Slow Cooker Birria Tacos
You can store leftover birria meat and consomme in an airtight container in the refrigerator for up to 3 days. To reheat, warm the meat gently in a skillet or microwave. If you want to enjoy the tacos fresh, it’s best to fill the tortillas just before serving to keep them crispy.
Tips to Make Tender Slow Cooker Birria Tacos
- Make sure to toast the chilies to enhance their flavor.
- Don’t skip the step of straining the consomme; it makes a big difference in the taste and texture.
- Feel free to adjust the level of spices based on your preference. If you like it spicier, add more chilies!
Variation
You can substitute beef chuck roast with lamb or chicken for different flavors. The cooking time may vary for chicken, so check for tenderness regularly.
FAQs
1. Can I make birria tacos ahead of time?
Yes, you can make the beef and consomme ahead of time. Store them separately in the fridge and assemble the tacos just before serving.
2. Is it necessary to use dried chilies?
Dried chilies add depth to the flavor, but you can also use chili powder if you can’t find dried chilies. Adjust the amount according to your taste.
3. Can I freeze leftovers?
Absolutely! You can freeze the shredded beef and consomme together in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Tender Slow Cooker Birria Tacos
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
Delicious and savory birria tacos made effortlessly in a slow cooker, served with flavorful consomme for dipping.
Ingredients
- 3 pounds beef chuck roast
- 4–5 dried guajillo chilies
- 2–3 dried ancho chilies
- 1 large white onion, quartered
- 4–5 garlic cloves, peeled
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro (optional)
- Lime wedges (optional)
- Shredded Oaxaca or mozzarella cheese (optional)
Instructions
- Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 2 minutes per side until fragrant. Remove the stems and seeds carefully.
- Soak the toasted chilies in hot water for 15 minutes until softened.
- Drain the chilies and transfer them to a blender. Add the quartered onion, garlic cloves, tomato paste, cumin, oregano, apple cider vinegar, salt, and half of the beef broth (about 2 cups). Blend until smooth, adding more broth if needed.
- Trim excess fat from the beef chuck roast and cut it into large chunks. Season generously with salt and pepper.
- Place the beef chunks in the slow cooker. Pour the chili sauce over the meat. Add bay leaves and the remaining beef broth. Stir gently to combine.
- Cover and cook on low for 480 minutes or until the meat is fall-apart tender.
- Remove the meat from the slow cooker and shred it with two forks. Strain the cooking liquid through a fine mesh sieve to get the consomme, discarding solids and bay leaves.
- Heat corn tortillas in a skillet until pliable. Dip the tortillas briefly into the warm consomme, then fill with shredded beef. Add cheese if using, then crisp in the skillet until the cheese melts and the edges are slightly crispy.
- Serve the tacos with a small bowl of consomme for dipping, garnished with fresh cilantro and lime wedges.
Notes
Make sure to toast the chilies to enhance their flavor. Don’t skip the step of straining the consomme; it makes a big difference in the taste and texture. Adjust the spice level according to your preference.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: birria tacos, slow cooker, Mexican food, beef tacos, comfort food
