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Slow Cooker Birria Tacos Recipe

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4 from 38 reviews

Slow Cooker Birria Tacos are a flavorful Mexican dish featuring tender, shredded beef slow-cooked in a rich, smoky chipotle and spice broth. Served in crisped corn tortillas with melted cheese, fresh onions, cilantro, and a side of consommé for dipping, these tacos offer a perfect blend of spicy, savory, and tangy flavors, ideal for a comforting meal.

  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings

Ingredients

Beef and Broth

  • 2 ½ lb beef pot roast or chuck roast (trimmed and cut into 2-3 large pieces)
  • 3 cups beef broth
  • 2 bay leaves

Spice Sauce

  • 1 ½ cups yellow onion (chopped, plus more for garnish)
  • 4 large garlic cloves (smashed)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon cumin
  • 2 teaspoons chili powder blend
  • ½ teaspoon cinnamon (or 1 small cinnamon stick)
  • 3 ounces chipotle in adobo
  • 1 cup canned crushed tomatoes (fire roasted preferred)
  • 1 tablespoon white vinegar
  • 2 teaspoons kosher salt

To Serve

  • 16 corn tortillas
  • 2 cups shredded Monterey jack cheese (or Oaxaca or queso Chihuahua)
  • ½ cup chopped fresh cilantro
  • Lime wedges (optional for serving)
  • Additional chopped yellow onion (for garnish)

Instructions

  1. Brown the Beef: Heat a large skillet over medium heat and spray with cooking spray. Brown the beef on all sides in two batches to develop flavor and seal in juices. Transfer the browned beef pieces to the slow cooker.
  2. Prepare and Blend Sauce: In a blender or food processor, combine 1 cup chopped onion, smashed garlic cloves, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, and kosher salt. Blend until smooth, creating a rich sauce.
  3. Cook in Slow Cooker: Pour the blended sauce over the beef in the slow cooker. Add bay leaves. Cook on low heat for 8 hours, allowing the beef to become tender and absorb all the flavors.
  4. Shred Beef and Strain Broth: Once cooked, remove the beef and shred it using forks. Strain the broth to remove solids. Return the shredded beef to the slow cooker along with ½ cup of the reserved broth to keep it moist and warm. Save the remaining broth as consommé for serving.
  5. Dip Tortillas: To serve, quickly dip each corn tortilla into the warm consommé broth to soak up the flavorful juices. Then place the tortilla onto a hot skillet or griddle.
  6. Assemble and Cook Tacos: Add approximately 3 tablespoons of shredded beef and 2 tablespoons of shredded cheese to each tortilla. Top with some chopped onion and cilantro. Fold the tortilla in half and cook like a quesadilla on the skillet until browned and crispy on both sides and the cheese has melted.
  7. Serve: Plate the birria tacos garnished with extra chopped onions and cilantro. Serve alongside small bowls of consommé for dipping, and lime wedges if desired for an added citrus kick.

Notes

  • For more traditional birria flavor, substitute chipotle in adobo with a combination of guajillo, ancho, and arbol chiles.
  • Beef chuck roast works best as it becomes tender and flavorful after slow cooking.
  • Fire-roasted crushed tomatoes add additional depth of flavor.
  • Slow cooking on low heat ensures tender, juicy beef that easily shreds.
  • Consommé (broth) is key for dipping and adds an authentic birria taco experience.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/slow-cooker-birria-tacos-recipe/