Slow Cooker Birria Tacos
Indulge in this simple slow cooker birria tacos recipe that offers succulent beef, crunchy tortillas, and a flavorful consommé—ideal for a delightful taco evening with minimal effort!
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Ingredients
- 2 ½ lb beef pot roast or chuck roast
- 4 large garlic cloves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoons cumin
- 2 teaspoons chili powder blend
- ½ teaspoon cinnamon
- 3 ounces chipotle in adobo
- 1 cup canned crushed tomatoes
- 3 cups beef broth
- 1 tablespoon white vinegar
- 2 teaspoons kosher salt
- 2 bay leaves
- 16 corn tortillas
- 2 cups shredded Monterey jack
- ½ cup chopped fresh cilantro
- lime wedges
- guajillo, ancho and arbol chiles
- 1 ½ cups yellow onion
Equipment Needed
- Slow Cooker
Instructions
- 1
Begin by warming a spacious skillet over medium heat and applying a layer of cooking spray. Sear the beef until it is nicely browned on all sides, doing this in two separate batches. Once browned, transfer the beef to the slow cooker.
- 2
In a blender or food processor, combine 1 cup of onion, garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, and salt. Blend until smooth and then pour this mixture over the beef in the slow cooker. Add bay leaves, cover, and set to cook on low for 8 hours.
- 3
After the cooking time, shred the beef and strain the broth. Place the shredded beef back into the slow cooker along with ½ cup of the broth to keep it warm. Reserve the leftover broth for dipping the tortillas and serving.
- 4
Quickly immerse a tortilla in the consommé (broth) and then place it onto a hot skillet or griddle.
- 5
On the tortilla, sprinkle 3 tablespoons of shredded beef and 2 tablespoons of shredded cheese, along with some chopped onion and cilantro. Fold the tortilla and cook it like a quesadilla until both sides are golden brown.
- 6
Present the birria tacos alongside fresh chopped onion and cilantro, with the remaining consommé served in a small bowl for dipping.
Nutrition Information
Notes & Tips
- Remove the stems and seeds, then soak the dried chiles in hot water for about 20 minutes until softened. Blend the softened chiles with the sauce ingredients before cooking.
- *Start with a 2 3/4 or 3 lb roast and trim.
- This recipe was designed to use easy-to-find ingredients, but if you want a more authentic flavor, you can swap the chipotle for dried chiles instead. Omit the chipotle in adobo and use:
- To Make It More Traditional: