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Slow Cooker Birria Tacos
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Irresistibly Delicious Slow Cooker Birria Tacos You Must Try

Experience the comforting flavors of Slow Cooker Birria Tacos, a savory delight perfect for any occasion.
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Beef Tacos, Birria Tacos, Comfort Food, Mexican Tacos, Slow Cooked, Slow Cooker Birria Tacos
Servings: 4 tacos
Calories: 350kcal

Equipment

  • Slow Cooker
  • Skillet
  • blender

Ingredients

For the Beef

  • 3 lbs Beef Chuck Roast Brisket is a great alternative.
  • 2 lbs Beef Short Ribs More chuck roast can be used instead.

For the Sauce

  • 4 whole Guajillo Chiles Substitute with dried New Mexico chiles if needed.
  • 3 whole Ancho Chiles Pasilla chiles are an alternative.
  • 2 whole Pasilla Chiles Consider smoked cumin as a substitute.
  • 1 tbsp Cumin Seeds Use ground cumin in half the amount for a quick swap.
  • 1 tbsp Dried Oregano Italian herb blend works as a substitute.
  • 1 tsp Ground Cinnamon Use nutmeg sparingly as an alternative.
  • 1 tsp Black Peppercorns Switch to ground black pepper in a reduced quantity.
  • 4 whole Whole Cloves Ground cloves can be used in lesser amounts.
  • 1 large White Onion Yellow onion serves as a great alternative.
  • 4 cloves Garlic Cloves Garlic powder can replace one clove (1 clove = 1/8 tsp).
  • 2 cups Roma Tomatoes Canned tomatoes can also do the trick.
  • 2 whole Bay Leaves Don't forget to remove them before serving.
  • 4 cups Beef Broth Homemade stock is a great alternative.
  • 1 tbsp Apple Cider Vinegar Lime juice can be used instead.

For the Tacos

  • 12 pieces Corn Tortillas Flour tortillas are an alternative option.
  • 1 cup Diced White Onion Scallions can also work here.
  • 1 cup Fresh Cilantro Feel free to substitute with parsley.
  • 2 pieces Lime Wedges Other citrus wedges are perfect alternatives.
  • 1 cup Shredded Oaxaca or Mozzarella Cheese (optional) Cheddar or pepper jack make tasty alternatives.
  • 1 tbsp Vegetable Oil Necessary for frying tortillas to crispy perfection.

Instructions

Cooking Steps

  • Toast the Chiles: Start by heating a dry skillet over medium heat. Toast the guajillo and ancho chiles for about 3-4 minutes until they're fragrant. Remove the stems and seeds for a smoother sauce.
  • Sauté Onions and Garlic: In the same skillet, add chopped white onion and minced garlic. Sauté them together for 5-6 minutes until the onions are soft and aromatic, creating a flavorful base.
  • Blend the Sauce: Carefully transfer the toasted chiles, sautéed onion, garlic, Roma tomatoes, cumin, oregano, and cinnamon to a blender. Blend until you achieve a smooth consistency—this is where the magic begins!
  • Prepare the Slow Cooker: Place the beef chuck roast and beef short ribs in the slow cooker. Pour the blended sauce over the beef, add beef broth and a bay leaf, then stir gently to combine all the ingredients.
  • Slow Cook the Beef: Cover the slow cooker and cook on low for about 8 hours until the beef shreds effortlessly. The long cook time allows all those flavors to come together beautifully!
  • Strain the Broth: After cooking, strain the liquid to create a rich consommé. Taste it, and adjust the seasoning with salt or a splash of apple cider vinegar if needed.
  • Prepare the Tortillas: In a separate pan, heat vegetable oil for frying. Dip corn tortillas into the oil and fry until they are crispy and golden brown, roughly 1-2 minutes per side.
  • Assemble the Tacos: Fill each crispy tortilla with generous amounts of shredded beef. Top it off with diced white onion, fresh cilantro, and a squeeze of lime juice for that refreshing zing!

Notes

Optional: Serve with a side of your favorite salsa for an extra kick.