Description

Slow Cooker Birria Tacos offer a hearty, flavorful meal with tender, juicy beef slow-cooked to perfection in a rich sauce made from dried chilies, spices, and aromatics. Crispy corn tortillas dipped in the cooking broth and filled with shredded meat, onion, cilantro, and lime, create a comforting yet exciting dish perfect for busy weeknights, parties, or meal prep.

Ingredients

Scale

Meat and Main Ingredients

3 to 4 lbs Beef Chuck Roast, cut into chunks
12 Dried Guajillo Chilies
4 Dried Ancho Chilies
1 Large Onion, quartered
4 Garlic Cloves
1 (14 oz) can of Tomatoes
2 Bay Leaves
2 teaspoons Cumin
1 teaspoon Oregano
1/2 teaspoon Mexican Cinnamon
Salt and Pepper to taste
2 cups Beef Broth (for blending sauce and cooking)

For Serving and Garnishes

Fresh Cilantro, chopped
White Onion, finely chopped
Corn Tortillas
Lime Wedges

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Instructions

Prepare the Chili Sauce: Soak the dried guajillo and ancho chilies in hot water for about 15 minutes until softened. Blend the softened chilies with garlic, quartered onion, canned tomatoes, spices (cumin, oregano, cinnamon), and some beef broth until smooth to create a rich flavorful sauce.
Season the Meat: Cut the beef chuck roast into chunks and season generously with salt and pepper. Sear the seasoned beef pieces in a hot skillet until browned on all sides to lock in juices and enhance flavor.
Slow Cook the Meat: Place the seared beef into the slow cooker and pour the chili sauce over it. Add bay leaves and remaining beef broth if needed. Cook on low for 8 hours, or until the meat is tender and shreds easily.
Shred and Simmer: Once cooked, shred the beef directly in the slow cooker using two forks. Stir to coat all the meat in the sauce, then keep warm while you prepare tortillas.
Assemble the Tacos: Dip corn tortillas in the cooking broth (consomé), then cook them on a hot griddle or skillet until crispy on the edges but still pliable. Fill each tortilla with shredded birria meat, top with chopped onion and cilantro, and finish with a squeeze of fresh lime.

Notes

Use quality dried chilies for authentic and deep flavors.
Searing the meat before slow cooking intensifies taste and improves texture.
Slow cook at low temperature to achieve tender, melt-in-your-mouth meat.
Reserve the cooking broth (consomé) for dipping your tacos for extra flavor.
Warm the tortillas on a cast iron skillet for the best crispy but soft texture.

Prep Time: 30 minutes
Cook Time: 8 hours
Category: Appetizers
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 35g
Cholesterol: 110mg