Why Make This Recipe
Birria tacos are a delicious and comforting dish that brings the flavors of Mexico right to your kitchen. The slow cooker makes it easy to prepare this hearty meal without spending hours in the kitchen. The beef becomes incredibly tender, and the flavors meld beautifully, making each bite a delightful experience. Plus, who can resist dipping crispy tacos into rich consommé?
How to Make Slow Cooker Birria Tacos
Ingredients:
- 3 to 4 pounds beef chuck roast or short ribs
- 4 dried guajillo chilies
- 3 dried ancho chilies
- 3 medium tomatoes
- 4 cloves garlic
- 1 medium onion
- 2 tablespoons vinegar (white or apple cider) or lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 3 whole cloves or 1/4 teaspoon ground cloves
- 4 cups beef broth
- Corn tortillas (12-16, slightly toasted or fried)
- Fresh cilantro, chopped
- White onion, finely chopped
- Lime wedges (optional)
- Sliced radishes (optional)
- Pickled jalapeños (optional)
Directions:
- Remove the stems and seeds from the guajillo and ancho chilies. Toast them lightly in a dry skillet until fragrant but not burnt.
- Soak the toasted chilies in hot water for 15 minutes to soften.
- Blend the softened chilies with tomatoes, garlic, onion, vinegar, and spices until smooth, creating a rich birria marinade.
- Pour the chili sauce over the beef chuck roast or short ribs, ensuring the meat is evenly coated. Let it marinate for at least one hour or preferably overnight in the refrigerator to allow deep flavor penetration.
- Place the marinated meat and any remaining sauce into the slow cooker. Add beef broth to keep the meat moist throughout cooking.
- Cook on low for 8 to 10 hours or on high for 4 to 5 hours until the meat is tender and shreds easily.
- Remove the meat from the slow cooker and shred it using two forks. Skim excess fat from the cooking liquid to use as birria consommé.
- Heat corn tortillas briefly in a pan.
- Dip each tortilla in the birria consommé, then fill generously with shredded meat. Toast the filled tortillas on a hot skillet until they develop a slightly crispy edge.
- Serve with chopped onions, cilantro, lime wedges, and optional toppings like radishes or pickled jalapeños, with a small bowl of consommé on the side for dipping.
How to Serve Slow Cooker Birria Tacos
Serve the tacos warm with a scattering of fresh cilantro and finely chopped onions on top. Place lime wedges on the side for an extra zing. Don’t forget the small bowl of consommé for dipping—it’s the perfect complement to the tacos!
How to Store Slow Cooker Birria Tacos
If you have leftovers, let the meat cool down before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze the birria for up to 3 months. Just make sure to let it cool completely before putting it into the freezer.
Tips to Make Slow Cooker Birria Tacos
- For extra flavor, marinate the meat overnight.
- Adjust the spices according to your taste. If you like it spicy, consider adding more chilies or a pinch of cayenne pepper.
- Consider serving the tacos with a side of beans or rice for a complete meal.
Variation
If you want a vegetarian option, use mushrooms or jackfruit instead of beef. The preparation steps remain the same, but you may need to adjust the cooking time as plant-based ingredients can cook faster.
FAQs
1. Can I use a different cut of meat?
Yes! You can use cuts such as brisket or even chicken. Just be mindful of cooking times; chicken cooks faster than beef.
2. What if I can’t find dried chilies?
You can use chili powder as a substitute. Start with about 2 tablespoons and adjust to your taste.
3. How can I make this recipe spicier?
Add more dried chilies or include a splash of hot sauce in the marinade. You can also serve with spicy toppings like jalapeños.
Slow Cooker Birria Tacos
Delicious and comforting Birria tacos made with tender beef, rich flavors, and served with a side of consommé for dipping.
- Total Time: 540 minutes
- Yield: 8 servings 1x
Ingredients
- 3 to 4 pounds beef chuck roast or short ribs
- 4 dried guajillo chilies
- 3 dried ancho chilies
- 3 medium tomatoes
- 4 cloves garlic
- 1 medium onion
- 2 tablespoons vinegar (white or apple cider) or lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 3 whole cloves or 1/4 teaspoon ground cloves
- 4 cups beef broth
- Corn tortillas (12-16, slightly toasted or fried)
- Fresh cilantro, chopped
- White onion, finely chopped
- Lime wedges (optional)
- Sliced radishes (optional)
- Pickled jalapeños (optional)
Instructions
- Remove the stems and seeds from the guajillo and ancho chilies. Toast them lightly in a dry skillet until fragrant but not burnt.
- Soak the toasted chilies in hot water for 15 minutes to soften.
- Blend the softened chilies with tomatoes, garlic, onion, vinegar, and spices until smooth, creating a rich birria marinade.
- Pour the chili sauce over the beef chuck roast or short ribs, ensuring the meat is evenly coated. Let it marinate for at least one hour or preferably overnight in the refrigerator.
- Place the marinated meat and any remaining sauce into the slow cooker. Add beef broth.
- Cook on low for 480 to 600 minutes or on high for 240 to 300 minutes until the meat is tender.
- Remove the meat and shred it using two forks. Skim excess fat from the cooking liquid to use as consommé.
- Heat corn tortillas briefly in a pan. Dip each tortilla in the consommé, fill with shredded meat, and toast.
- Serve with chopped onions, cilantro, lime wedges, and optional toppings alongside a small bowl of consommé for dipping.
Notes
For best results, marinate the meat overnight and adjust spices to taste. Serve with beans or rice for a complete meal.
- Prep Time: 60 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg