Name: Slow Cooker Birria Tacos
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, trimmed and cut into 2-inch chunks; 1 large white onion, roughly chopped; 6 cloves garlic, peeled; 4 dried guajillo chiles, stems and seeds removed; 3 dried ancho chiles, stems and seeds removed; 2 dried chiles de arbol (optional, for heat); 1 (14.5 oz) can diced tomatoes, undrained; 4 cups beef broth; 1/4 cup apple cider vinegar; 2 bay leaves; 1 tbsp ground cumin; 1 tsp dried oregano; 1/2 tsp ground cloves; 1/2 tsp black pepper; Salt to taste; Corn tortillas; Oaxaca or Monterey Jack cheese, shredded; Fresh cilantro, chopped (for serving); White onion, finely diced (for serving); Lime wedges (for serving); Vegetable oil, for searing and frying

Description

Tender, flavorful, and easy birria tacos made conveniently in your slow cooker.

Ingredients

Scale

3 lbs beef chuck roast, trimmed and cut into 2-inch chunks
1 large white onion, roughly chopped
6 cloves garlic, peeled
4 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried chiles de arbol (optional, for heat)
1 (14.5 oz) can diced tomatoes, undrained
4 cups beef broth
1/4 cup apple cider vinegar
2 bay leaves
1 tbsp ground cumin
1 tsp dried oregano
1/2 tsp ground cloves
1/2 tsp black pepper
Salt to taste
Corn tortillas
Oaxaca or Monterey Jack cheese, shredded
Fresh cilantro, chopped (for serving)
White onion, finely diced (for serving)
Lime wedges (for serving)
Vegetable oil, for searing and frying

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Instructions

Place guajillo, ancho, and arbol chiles in a heatproof bowl. Pour boiling water over them to submerge and let rehydrate for 15-20 minutes, or until softened. Drain the chiles, reserving 1/2 cup of the soaking liquid.
In a blender, combine the rehydrated chiles, chopped white onion, garlic, diced tomatoes, reserved chile soaking liquid, apple cider vinegar, cumin, oregano, ground cloves, and black pepper. Blend until very smooth. Add a splash more beef broth to help blend if needed.
Season the beef chuck roast chunks generously with salt. Heat 1-2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Transfer the seared beef to the slow cooker.
Pour the blended chile sauce over the seared beef in the slow cooker. Add the remaining beef broth and bay leaves. Stir to combine. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is fall-apart tender.
Carefully remove the cooked beef from the slow cooker and place it in a large bowl. Shred the beef using two forks. Strain the remaining liquid from the slow cooker through a fine-mesh sieve into a separate bowl or container to separate the consommé from any solids. Skim off any excess fat if desired. Season the shredded beef and consommé with salt to taste.
Heat a large skillet or comal over medium heat. Lightly dip a corn tortilla into the strained consommé, coating both sides. Place the tortilla on the hot skillet. Sprinkle cheese on one half of the tortilla, then add shredded birria beef. Fold the tortilla in half to form a taco. Cook for 2-3 minutes per side, until the tortilla is crispy and the cheese is melted. Repeat with remaining tortillas and beef.
Serve the crispy birria tacos immediately with small bowls of the warm consommé for dipping. Garnish with fresh cilantro, diced white onion, and lime wedges.

Notes

For extra flavor, searing the beef before adding it to the slow cooker is recommended.
Adjust the amount of chiles de arbol to control the heat level.
Skim excess fat from the consommé for a cleaner flavor.

Prep Time: 25 min
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos with consommé
Calories: 550
Sugar: 5g
Sodium: 800mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 1g
Carbohydrates: 20g
Fiber: 4g
Protein: 40g
Cholesterol: 150mg