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Slow Cooker Birria Tacos Recipe

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4 from 11 reviews

Slow Cooker Birria Tacos feature tender, flavorful beef pot roast cooked low and slow in a rich, smoky, and spicy broth made with chipotle, tomatoes, and traditional Mexican spices. Served in corn tortillas with melted Monterey Jack cheese, onion, cilantro, and a side of consommé for dipping, these tacos are a comforting and delicious take on a Mexican classic, perfect for satisfying family dinners or gatherings.

  • Total Time: 8 hours 45 minutes
  • Yield: 8 servings

Ingredients

Meat 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
  • 1 tablespoon white vinegar
  • 2 teaspoons kosher salt

Spices and Aromatics

  • 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 (Mexican oregano if available)
  • 1 teaspoon cumin
  • 2 teaspoons chili powder blend
  • ½ teaspoon cinnamon (or 1 small cinnamon stick)

Sauce Ingredients

  • 3 ounces chipotle in adobo
  • 1 cup canned crushed tomatoes (fire roasted if possible)

For Serving

  • 16 corn tortillas
  • 2 cups shredded Monterey Jack cheese (Oaxaca or queso chihuahua can be used)
  • ½ cup chopped fresh cilantro
  • Lime wedges (optional)

Optional Traditional Variation

  • Guajillo, ancho, and arbol chiles (can be used instead of chipotle for a more traditional birria flavor)

Instructions

  1. Brown the Beef: Heat a large skillet over medium heat and lightly spray with cooking spray. Brown the beef pieces on all sides in two batches to develop rich flavor and seal in juices. Once browned, transfer the beef to the slow cooker.
  2. Make the Sauce: In a blender or food processor, combine 1 cup chopped onion, smashed garlic cloves, garlic powder, onion powder, dried oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, and kosher salt. Blend until smooth to create the flavorful base.
  3. Cook in Slow Cooker: Pour the blended sauce over the browned beef in the slow cooker. Add the bay leaves. Cover and cook on low heat for 8 hours, allowing the beef to become tender and infused with the sauce flavors.
  4. Shred Beef and Strain Broth: Remove the beef from the slow cooker and shred it using two forks. Strain the cooking broth to remove solids and reserve ½ cup to return to the slow cooker with the shredded beef to keep warm. Save the remaining broth (consommé) for dipping the tacos.
  5. Prepare Tacos: Heat a skillet or griddle over medium-high heat. Quickly dip each corn tortilla into the consommé broth to soak up flavor, then place on the hot skillet.
  6. Assemble and Cook Tacos: On each tortilla, add about 3 tablespoons of shredded beef and 2 tablespoons of shredded cheese along with some chopped onion and cilantro. Fold the tortilla like a quesadilla and cook until browned and crispy on each side and the cheese is melted.
  7. Serve: Serve the birria tacos hot with raw chopped onion and cilantro on the side, along with lime wedges and small bowls of the consommé broth for dipping the tacos, enhancing the rich taste experience.

Notes

  • For a more traditional birria flavor, replace chipotle in adobo with a blend of guajillo, ancho, and arbol chiles.
  • Using fire-roasted crushed tomatoes enhances the smoky flavor but regular crushed tomatoes work as well.
  • You can trim excess fat from the beef for a leaner dish or leave some fat for richer flavor.
  • The consommé broth is excellent for dipping and adds moisture and extra flavor to the tacos.
  • If you prefer, you can also broil the assembled tacos briefly after assembling instead of cooking in a skillet for a crispier texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

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