Description
This Slow Cooker Birria Tacos recipe features tender, flavorful beef slow-cooked with a rich blend of dried chiles and spices. The meat is shredded and served in crispy corn tortillas with melted cheese, accompanied by fresh diced onions, cilantro, and lime wedges. A warm, spiced consomé is served alongside for dipping, making this a comforting and traditional Mexican dish perfect for gatherings or a special meal.
Ingredients
Meat
- 3 lbs Chuck roast (cut into large chunks)
- 2 lbs Short ribs
Chiles and Sauce
- 6 Dried guajillo chiles (stems and seeds removed)
- 4 Dried ancho chiles (stems and seeds removed)
- 2 Dried chipotle chiles (stems and seeds removed)
- 1 large White onion (quartered)
- 8 cloves Garlic (peeled)
- 2 Roma tomatoes (halved)
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Mexican oregano
- 1 tsp Ground cumin
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground cloves
- 2 Bay leaves
- 4 cups Beef broth
Tacos and Garnishes
- 24 Corn tortillas
- 2 cups Oaxaca or mozzarella cheese (shredded)
- 1 White onion (finely diced)
- 1 cup Fresh cilantro (chopped)
- 2 Limes (cut into wedges)
- Mexican crema or sour cream (optional)
Instructions
- Prepare the Chiles: Toast dried guajillo, ancho, and chipotle chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes, being careful not to burn them. This step enhances the smoky flavor of the chiles.
- Make the Sauce: Transfer toasted chiles to a blender. Add Roma tomatoes, quartered white onion, garlic cloves, kosher salt, black pepper, Mexican oregano, ground cumin, ground cinnamon, ground cloves, and beef broth. Blend until smooth to create a rich and flavorful sauce.
- Sear the Meat: Heat a skillet over medium-high heat and sear the chuck roast chunks and short ribs until browned on all sides. This develops deep flavor and locks in juices.
- Slow Cook the Meat: Place seared meat into a slow cooker. Pour the blended chile sauce over the meat and add bay leaves. Cover and cook on low for 6 hours, or until the meat is tender and easily shredded.
- Shred the Meat: Remove the cooked meat from the slow cooker and shred it using two forks, discarding any excess fat or bones.
- Assemble the Tacos: Warm corn tortillas in a skillet or on a griddle. Place some shredded meat on each tortilla, sprinkle with shredded Oaxaca or mozzarella cheese, and fold the tortillas.
- Crisp the Tacos: Fry the assembled tacos in a skillet over medium heat until the tortillas are crispy and the cheese is melted, about 2-3 minutes per side.
- Serve: Serve the crispy birria tacos with finely diced white onion, chopped fresh cilantro, lime wedges, and a side of warm consomé for dipping. Optionally add Mexican crema or sour cream.
Notes
- For an even richer consomé, strain the slow cooker liquid and skim off excess fat before serving.
- Adjust the number of dried chiles according to your spice preference.
- Oaxaca cheese is traditional, but mozzarella can be used as a mild substitute.
- If you don’t have a slow cooker, you can cook this in a heavy pot or Dutch oven in the oven at 300°F (150°C) for about 3-4 hours.
- Leftover birria meat can be refrigerated for up to 3 days or frozen for up to 3 months.
