Slow Cooker Birria Tacos

Course: Entree

Cuisine: Mexican / TexMex

Prep Time: 35

Cook Time: 8 30

Total Time: 9 5

Servings:

Calories: 577kcal

Author: Kris Longwell

Tender chile-braised beef, crispy cheesy tortillas, and rich consommé for dipping make these slow-cooker birria tacos a crowd-pleasing favorite. Let the slow cooker handle the long braise, then finish the tacos in a skillet for golden, irresistible edges.

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Equipment

Slow-cooker

Ingredients

5 dried guajillo chiles stemmed and seeded
2 ancho chiles stemmed and seeded
4 lbs chuck roast cut into four large chunks
salt and pepper
2 tablespoon vegetable oil divided
1 medium onion chopped
5 cloves garlic minced
1 14.5 oz can fire-roasted tomatoes undrained
1½ cups beef stock or broth
2 tablespoon apple cider
2 teaspoon dried cumin
2 teaspoon dried oregano preferably Mexican
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoon salt
1 teaspoon black pepper
2 bay leaves

For the Tacos

16 corn tortillas
2 cups chihuahua cheese shredded, or Monterey Jack
½ cup onion chopped
½ cup cilantro fresh, chopped
2 limes cut into wedges

Instructions

Place the dried chiles (stems and seeds removed) in a dry skillet over medium heat. Toast briefly, turning once, just until fragrant—about 20–30 seconds per side. Don’t let them blacken, or the sauce may taste bitter. Put the chiles in a bowl, cover with boiling water, and soak for 15–20 minutes until pliable. Drain.
5 dried guajillo chiles, 2 ancho chiles
Meanwhile, season the beef pieces all over with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Working in batches (if necessary), brown the beef on all sides, about 2–3 minutes per side. Transfer to the slow cooker.
4 lbs chuck roast, salt and pepper, 2 tbsp vegetable oil
In the same skillet, add the remaining tablespoon of oil. Cook the onion for 4–5 minutes, until softened and lightly browned. Add the garlic and cook for 30 seconds.
1 medium onion, 5 cloves garlic
Transfer the sautéd onions and garlic to a blender with the soaked chiles, tomatoes, beef stock (or broth), vinegar, cumin, oregano, paprika, cinnamon, and cloves. Blend until very smooth. (Blend hot liquids carefully, in batches if needed, and vent the lid.)
1 14.5 oz can fire-roasted tomatoes, 1½ cups beef stock, 2 tbsp apple cider, 2 tsp dried cumin, 2 tsp dried oregano, 1 tsp smoked paprika, ½ tsp ground cinnamon, ¼ tsp ground cloves, 2 tsp salt, 1 tsp black pepper
Pour the sauce over the beef and add the bay leaves. Cover and cook on LOW for 8–9 hours or on HIGH for 5–6 hours, until the beef is very tender and easily pulls apart.
2 bay leaves
Transfer the beef to a large, rimmed baking sheet and shred with two forks, discarding any large pieces of fat. Remove the bay leaves. Taste the beef and sprinkle on more salt, if needed.
Use a ladle or spoon to skim the rendered fat from the surface of the liquid in the slow cooker into a shallow bowl.
Heat a large skillet or griddle over medium heat. Lightly dip a tortilla into the reserved fat, then place it in the skillet. Add a small handful of cheese and some beef to one half. Fold over and cook until crisp and golden, about 2 minutes per side. Repeat, adding a little more fat as needed.
16 corn tortillas, 2 cups chihuahua cheese
Ladle the braising liquid into small bowls for dipping. Serve the tacos hot with diced onion, cilantro, and lime.
½ cup onion, ½ cup cilantro, 2 limes

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Use the fire-roasted tomatoes with their juices when blending the sauce.
Toast the dried chiles just until fragrant; avoid charring them, which can make the sauce bitter.
Slow-cooker times vary. The beef is ready when it shreds easily with a fork.
Skim excess fat from the consommé, but reserve a little chile-infused fat to coat the tortillas before crisping.
If the consommé is thinner than you’d like, simmer some of it uncovered on the stovetop to concentrate it.
For the best texture, assemble and crisp the tacos just before serving. Serve with warm consommé for dipping.

Nutrition