why make this recipe

Slow Cooker Birria Tacos are perfect for anyone looking to enjoy a hearty and flavorful dish with minimal effort. This recipe combines tender, slow-cooked beef with a rich, spicy sauce, all wrapped in warm tortillas. It’s an excellent choice for a cozy family dinner or a gathering with friends. Plus, the leftovers are just as delicious, making this recipe a great make-ahead option.

how to make Slow Cooker Birria Tacos

Making Slow Cooker Birria Tacos involves a few straightforward steps: preparing the sauce, cooking the beef, and assembling the tacos. Follow these simple instructions for a delicious meal.

Ingredients

8 pieces dried guajillo chiles
2 pieces dried ancho chiles
1 piece dried arbol chile (add more for more heat)
3 large Roma tomatoes
1 medium white or yellow onion (quartered, peeled, and trimmed of root ends)
6 cloves garlic (peeled but left whole)
3 cups beef broth
2 tablespoons white vinegar
1 teaspoon ground cumin
1 teaspoon oregano (preferably Mexican oregano)
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper (use half for finely ground)
1/4 teaspoon allspice
3 pieces bay leaves
3 to 5 pounds bone-in or boneless chuck roast
Yellow or white corn tortillas
Shredded cheese (for melting (Monterey Jack or Oaxaca cheese))
Cilantro and chopped white onions (for serving)

Directions

Cooking the Sauce

Remove the stems and seeds from the dried chiles.
In a pot, add the chiles with the Roma tomatoes, onion, and garlic.
Cover with water and bring to a boil. Let it simmer for about 10 minutes until the chiles are softened.
Drain the mixture and add it to a blender.
Add the beef broth, white vinegar, ground cumin, oregano, chili powder, salt, black pepper, allspice, and bay leaves. Blend until smooth.

Cooking the Beef

Place the chuck roast in the slow cooker. Pour the blended sauce over the beef.
Cover and cook on low for 8 hours or until the beef is tender and easily shredded.

Making the Tacos

Once the beef is cooked, shred it with two forks.
Heat the tortillas on a skillet, and fill them with the shredded beef and some melted cheese.
Serve with cilantro and chopped onions.

how to serve Slow Cooker Birria Tacos

Serve the tacos hot with cilantro and chopped white onions sprinkled on top. You can also offer a side of the cooking liquid in a small bowl for dipping, enhancing the flavors even more. Enjoy with a squeeze of lime for added freshness.

how to store Slow Cooker Birria Tacos

Store any leftover beef and sauce in an airtight container in the refrigerator for up to 4 days. Keep the tortillas separate until you are ready to serve. You can reheat the beef and sauce together on the stovetop or in the microwave.

tips to make Slow Cooker Birria Tacos

For extra flavor, you can marinate the beef overnight in a bit of the sauce before cooking.
If you like it spicy, add more arbol chiles or some diced jalapeños to the sauce.
Use high-quality beef broth for the best flavor in your sauce.

variation

You can make a vegetarian version by substituting the beef with jackfruit or mushrooms. Just be sure to adjust the cooking time, as these ingredients cook faster than beef.

FAQs

Can I use a different cut of meat for this recipe?
Yes, you can use other cuts such as brisket or short ribs, but cooking times may vary.
Can I freeze the leftovers?
Yes, the beef and sauce can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
What can I serve with Birria Tacos?
You can serve them with rice, beans, or a fresh salad on the side for a complete meal.