These Slow Cooker Birria Tacos are tender, melt-in-your-mouth beef simmered in a rich, flavorful broth packed with smoky, spicy, and savory goodness. They are a great way to change up your Taco Tuesday menu.
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It’s hearty, satisfying, and packed with irresistible Mexican flavors. Plus, the slow cooker does most of the heavy lifting, leaving you plenty of time to enjoy your day. It’s perfect for weeknight dinners or impressing friends.
If you love beef recipes, then next you should try this Air Fryer Beef Taquitos, or these Beer Braised Short Ribs.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Beef chuck roast (or boneless beef chuck): The key to tender, juicy shredded beef.
- Guajillo chiles, ancho chiles, & chipotle peppers in adobo sauce: These dried chiles pack the birria meat with a smoky, deep flavor.
- Garlic cloves, white onion, & Roma tomatoes: Fresh veggies to give the birria sauce its rich base.
- Spices like cumin, smoked paprika, oregano, and cinnamon are essential for building complex, authentic flavors.
- Apple cider vinegar & beef broth for the sauce base.
- Bay leaves, salt & pepper for seasoning.
- Corn tortillas for serving with tacos.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: Toast the dried chiles in a dry skillet until aromatic. Soak them in hot water until softened.
Step 2: In a blender, combine the softened chiles, chipotle pepper, adobo sauce, garlic, onion, tomatoes, cumin, smoked paprika, oregano, cinnamon, apple cider vinegar, and some beef broth. Blend until smooth.
Step 3: Season the beef with salt and pepper, then place it in the slow cooker. Pour the sauce over the meat and add the remaining beef broth, bay leaves, and additional salt to taste.
Step 4: Cook on low until the beef is tender and shreds easily.
Step 5: From the slow cooker, save about some of the broth. Remove the beef from the slow cooker, shred it, and return it to the remaining sauce.
Step 6: Heat a skillet over medium heat. Dip a tortilla into the reserved cooking liquid, then place it on the skillet. Sprinkle cheese on one side, add shredded beef, and fold the tortilla in half. Cook until the tortilla is crispy and the cheese melts.
Hint: Serve the tacos with chopped cilantro and lime wedges. Use the remaining broth as a dipping sauce.
Storage
- Fridge: Store any leftover birria meat and sauce in an airtight container for up to 4 days.
- Freezing: Place cooled birria and sauce into freezer-safe bags or containers. You can freeze them for up to 3 months. Just thaw in the fridge overnight before reheating.
Reheating
- Stovetop: Simmer the birria meat in its sauce over low heat until warmed through.
- Microwave: Heat your portions in a microwave-safe dish, stirring occasionally to ensure even heating.
Pro tip: Warm your corn tortillas before serving for that fresh-off-the-grill taste!
Wendy’s Tips
- Don’t skip the sear: Before adding the beef to the slow cooker, give it a quick sear in a hot pan. This locks in extra flavor!
- Strain the sauce: If you prefer a smooth birria sauce, strain the cooked mixture before adding it back to the shredded beef.
- Double up the batch: Birria keeps beautifully, so make extra and freeze it for effortless dinners down the line.
- Serve it up right: After you assemble your tacos, fry them lightly in a pan until they’re crispy for authentic taco vibes.
What To Serve With Slow Cooker Birria Tacos
Transform these tacos into a complete meal by pairing them with classic Mexican sides such as Mexican Rice and a sweet dessert like this Tres Leches Bundt Cake to end on a perfect note.
FAQs
Beef chuck roast is a classic choice for its juicy, tender texture after slow cooking. You can also use short ribs or lamb if you want to switch things up.
While not required, the dipping sauce (called consommé) is a beloved addition. After slow cooking, the leftover sauce makes a perfect rich dip for the tacos.
Slow Cooker Birria Tacos
Equipment
- Slow Cooker
- Skillet
- Blender
Ingredients
For the Meat and Sauce:
- 3 pounds beef chuck roast
- 3 dried guajillo chiles seeds removed
- 2 dried ancho chiles seeds removed
- 1 chipotle pepper from can with adobo sauce
- 1 tablespoon adobo sauce
- 4 garlic cloves
- 1 white onion quartered
- 2 Roma tomatoes halved
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon ground cinnamon
- ¼ cup apple cider vinegar
- 4 cups beef broth
- Salt and pepper to taste
For the Tacos:
- corn tortillas
- Oaxaca cheese
- Chopped cilantro optional
- Lime wedges for serving
Instructions
- Toast the dried chiles in a dry skillet over medium heat for about 1-2 minutes until aromatic. Soak them in hot water for 10 minutes until softened.
- In a blender, combine the softened chiles, chipotle pepper, adobo sauce, garlic, onion, tomatoes, cumin, smoked paprika, oregano, cinnamon, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
- Season the beef with salt and pepper, then place it in the slow cooker. Pour the sauce over the beef and add the remaining beef broth, bay leaves, and additional salt to taste.
- Cook on low for 8 hours or high for 6 hours, until the beef is tender and shreds easily.
- From the slow cooker, save about 1 cup of the broth. Remove the beef from the slow cooker, shred it, and return it to the remaining sauce.
- Heat a skillet over medium heat. Dip a tortilla into the reserved cooking liquid, then place it on the skillet. Sprinkle cheese on one side, add shredded beef, and fold the tortilla in half. Cook until the tortilla is crispy and the cheese melts.
- Serve the tacos with chopped cilantro and lime wedges. Use the remaining broth as a dipping sauce.
Notes
- Don’t skip the sear: Before adding the beef to the slow cooker, give it a quick sear in a hot pan. This locks in extra flavor!
- Strain the sauce: If you prefer a smooth birria sauce, strain the cooked mixture before adding it back to the shredded beef.
- Double up the batch: Birria keeps beautifully, so make extra and freeze it for effortless dinners down the line.
- Serve it up right: After you assemble your tacos, fry them lightly in a pan until they’re crispy for authentic taco vibes.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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