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Slow Cooker Birria Tacos

Slow Cooker Birria Tacos
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Tender, juicy Slow Cooker Birria Tacos bursting with rich, smoky flavors and authentic Mexican spices, featuring slow-cooked beef chuck roast in a vibrant birria sauce. Perfect for cozy meals, gatherings, and customizable taco nights with fresh garnishes and optional melty cheese.

Ingredients

Scale

Main Ingredients

  • 3 to 4 lbs Beef Chuck Roast, trimmed and cut into large chunks
  • 4 Dried Guajillo Chilies, stems and seeds removed
  • 3 Dried Ancho Chilies, stems and seeds removed
  • 3 tbsp Tomato Paste
  • 5 Garlic Cloves, peeled
  • 1 Medium Onion, quartered
  • 2 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 2 Bay Leaves
  • 4 cups Beef Broth, divided
  • 12 Corn Tortillas

Optional Ingredients

  • 1 cup Queso Oaxaca or Mozzarella Cheese, shredded (optional)
  • Fresh Lime Wedges, for serving
  • Chopped Fresh Cilantro, for garnish
  • Chopped White Onion, for garnish

Instructions

  1. Prepare the Dried Chilies: Remove stems and seeds from guajillo and ancho chilies, then soak them in hot water for about 15 minutes until softened. This unlocks their smoky, rich flavors and softens them for blending.
  2. Make the Birria Sauce: Drain the softened chilies and transfer to a blender. Add garlic, onion, tomato paste, cumin, oregano, and 1 cup of beef broth. Blend until smooth and vibrant red sauce forms, packed with smoky, savory flavors.
  3. Prepare the Meat: Trim excess fat from the beef chuck roast and cut into large chunks to help absorb the birria sauce evenly and make shredding easier once cooked.
  4. Slow Cook the Birria: Place beef chunks into the slow cooker and pour the birria sauce on top. Add bay leaves and the remaining 3 cups of beef broth. Cook on low for 8 to 10 hours until the meat is fall-apart tender and infused with the sauce.
  5. Shred and Dip: Remove the cooked meat and let it rest for 10 minutes. Shred with two forks and strain the cooking liquid to create a consommé for dipping the tacos and adding moisture.
  6. Assemble the Tacos: Warm corn tortillas on a skillet or griddle until pliable. Briefly dip each tortilla in the consommé, then fill with shredded birria meat and optional cheese. Fold and pan-fry the tacos until crispy and golden on both sides.

Notes

  • Use enough dried chilies to achieve the signature depth and complexity of birria flavor.
  • Always cook on low heat for tender, juicy meat that shreds easily.
  • Don’t skip the consommé dipping broth—it enhances flavor and moisture.
  • Let the meat rest 10 minutes after cooking to lock in juices before shredding.
  • Toast tortillas lightly before assembling tacos to boost flavor and avoid sogginess.

Nutrition

Keywords: birria tacos, slow cooker birria, Mexican tacos, beef birria, slow cooked beef, authentic birria, quesabirria, taco recipe

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