Birria Tacos Slow Cooker: Easy Recipe for Delicious Tacos

Birria Tacos Slow Cooker: Prepare to be transported to a world of rich, savory flavors with this incredibly easy and unbelievably delicious recipe! Imagine tender, shredded beef, simmered to perfection in a deeply flavorful broth, all nestled inside crispy, cheese-laden tortillas. Sounds divine, right? Well, stop imagining and start cooking, because this recipe brings the magic of authentic birria tacos right to your kitchen, with the convenience of your trusty slow cooker.

Birria, a traditional Mexican stew originating from Jalisco, is typically made with goat or beef, slow-cooked with a complex blend of dried chiles, spices, and herbs. It’s a dish steeped in history and tradition, often served during celebrations and special occasions. While traditionally a labor-intensive process, this Birria Tacos Slow Cooker recipe simplifies the method without sacrificing any of the authentic taste.

What makes birria tacos so irresistible? It’s the symphony of flavors and textures! The tender, juicy beef practically melts in your mouth, while the crispy tortillas provide a satisfying crunch. The rich, savory broth, known as consommé, is perfect for dipping, adding another layer of deliciousness. People adore birria tacos for their complex, comforting flavors and the sheer joy of experiencing a truly authentic Mexican dish. Plus, with this slow cooker version, you can enjoy all that flavor with minimal effort. Let’s get cooking!

this Recipe

Ingredients:

• For the Birria:
• 3-4 lbs beef chuck roast, cut into 2-3 inch pieces
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 1 large white onion, roughly chopped
• 6 cloves garlic, minced
• 2 tomatoes, roughly chopped
• 2 tbsp apple cider vinegar
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground ginger
• 2 bay leaves
• 1 tbsp beef bouillon powder
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 6 cups beef broth
• 2 tbsp vegetable oil
• For the Tacos:
• 24 corn tortillas
• 2 cups shredded Oaxaca cheese (or Monterey Jack)
• 1/2 cup chopped cilantro
• 1/2 cup chopped white onion
• Vegetable oil, for frying
• Birria consommé (from the slow cooker), for dipping

Preparing the Chile Paste:

Okay, let’s get started! First, we need to make the heart of our birria – the chile paste. This is where all that amazing flavor comes from, so don’t skip this step!

1. Rehydrate the Chiles: The first thing we need to do is rehydrate our dried chiles. This will soften them up and make them easier to blend into a smooth paste. Place the guajillo, ancho, and pasilla chiles in a large bowl. Pour boiling water over them until they are completely submerged. Let them soak for about 20-30 minutes, or until they are nice and soft. You’ll know they’re ready when they’re pliable and easy to bend.
2. Blend the Chile Paste: Once the chiles are rehydrated, drain them, but reserve about 1 cup of the soaking liquid – we might need it later to adjust the consistency of the paste. Place the softened chiles in a blender along with the chopped onion, garlic, tomatoes, apple cider vinegar, oregano, cumin, cinnamon, cloves, and ginger. Blend until you have a smooth paste. If the paste is too thick, add a little of the reserved chile soaking liquid until it reaches your desired consistency. You want it to be thick but pourable.

Slow Cooking the Birria:

Now for the main event! The slow cooker is our best friend here. It’s going to work its magic and transform that tough chuck roast into tender, flavorful birria.

1. Sear the Beef: This step is optional, but I highly recommend it! Searing the beef adds a beautiful crust and deepens the flavor of the birria. Heat the vegetable oil in a large skillet over medium-high heat. Season the chuck roast pieces with salt and pepper. Sear the beef on all sides until browned, about 2-3 minutes per side. Don’t overcrowd the pan; you may need to do this in batches.
2. Combine Ingredients in the Slow Cooker: Place the seared beef (or unseared if you skipped that step) in the slow cooker. Pour the chile paste over the beef, making sure to coat all the pieces evenly. Add the bay leaves, beef bouillon powder, salt, pepper, and beef broth.
3. Slow Cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours. The beef should be very tender and easily shreddable with a fork. The longer it cooks, the more flavorful it will be!
4. Shred the Beef: Once the beef is cooked, remove it from the slow cooker and place it in a large bowl. Use two forks to shred the beef into small pieces.
5. Strain the Consommé: This is a crucial step! We want to separate the flavorful broth (the consommé) from the solids. Carefully pour the contents of the slow cooker through a fine-mesh sieve or strainer into a large bowl. Discard the solids (bay leaves, onion pieces, etc.). The strained broth is your birria consommé – liquid gold!
6. Return Shredded Beef to Consommé: Return the shredded beef to the strained consommé. This will keep the beef moist and flavorful.

Assembling and Cooking the Tacos:

Alright, we’re almost there! Now it’s time to assemble our birria tacos and get them nice and crispy.

1. Prepare Your Workstation: Set up your workstation with the shredded birria, Oaxaca cheese, chopped cilantro, chopped onion, corn tortillas, and a skillet or griddle. Have a bowl of the birria consommé nearby for dipping.
2. Dip the Tortillas: This is the secret to truly authentic birria tacos! Dip each corn tortilla into the birria consommé, making sure to coat both sides. This will give the tortillas a beautiful red color and infuse them with flavor.
3. Fill the Tacos: Place the dipped tortilla on a hot skillet or griddle over medium heat. Add a generous amount of shredded birria and Oaxaca cheese to one half of the tortilla.
4. Fold and Cook: Fold the tortilla in half to create a taco. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and gooey. You can press down on the taco with a spatula to help it crisp up.
5. Repeat: Repeat steps 2-4 with the remaining tortillas, birria, and cheese.
6. Serve: Serve the birria tacos immediately with a small bowl of birria consommé for dipping. Garnish with chopped cilantro and onion, if desired.

Tips for the Best Birria Tacos:

• Don’t be afraid of the chiles! The dried chiles are what give birria its signature flavor. Don’t skip them!
• Adjust the spice level to your liking. If you’re sensitive to spice, you can remove the seeds and veins from the chiles before rehydrating them.
• Use good quality beef. The better the quality of the beef, the better the birria will be.
• Don’t rush the slow cooking process. The longer the birria cooks, the more tender and flavorful it will be.
• Dip, dip, dip! Dipping the tortillas in the birria consommé is essential for authentic birria tacos.
• Get creative with your toppings! Feel free to add other toppings to your birria tacos, such as guacamole, salsa, or pickled onions.
• Make a big batch! Birria is even better the next day, so make a big batch and enjoy it for leftovers.
• If you don’t have all the dried chiles, you can substitute with chile powder, but the flavor won’t be quite the same. Try to find at least the guajillo chiles, as they are a key component of the flavor profile.
• For extra crispy tacos, use a cast iron skillet or griddle. The cast iron will distribute heat evenly and help the tortillas get nice and crispy.
• If you don’t have Oaxaca cheese, Monterey Jack or even mozzarella cheese will work in a pinch. Just make sure it’s a good melting cheese.

Variations:

• Birria Ramen: Use the birria consommé as a broth for ramen noodles. Top with shredded birria, a soft-boiled egg, and your favorite ramen toppings.
• Birria Grilled Cheese: Spread birria and cheese between two slices of bread and grill until golden brown and the cheese is melted.
• Birria Pizza: Top a pizza crust with birria, cheese, and your favorite pizza toppings.
• Birria Quesadillas: Fill tortillas with birria and cheese and cook in a skillet until the cheese is melted and the tortillas are golden brown.

Storing Leftovers:

Leftover birria can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The consommé can also be stored separately and used for dipping or as a broth for soups and stews.

Conclusion:

So, there you have it! This slow cooker Birria Tacos recipe is truly a game-changer. I know, I know, I might be biased, but trust me on this one. The rich, deeply flavorful, and incredibly tender beef, simmered to perfection in that aromatic broth, is an experience you won’t soon forget. It’s the kind of meal that warms you from the inside out and leaves you craving more.

But why is this recipe a must-try? Well, beyond the incredible taste, it’s the sheer ease of preparation. Seriously, the slow cooker does all the heavy lifting! You just toss in the ingredients, set it, and forget it. Come home to a house filled with the most amazing aroma and a pot of tender, flavorful birria ready to be transformed into the most epic tacos you’ve ever had.

And let’s talk about versatility! While I’ve focused on tacos, the possibilities are endless. Imagine serving the birria over rice for a hearty and satisfying bowl. Or, shred the beef and use it as a filling for enchiladas or burritos. You could even add some of the broth to a bowl of ramen for an extra layer of flavor.

Speaking of serving suggestions, don’t forget the garnishes! Fresh cilantro, diced onions, a squeeze of lime, and a generous dollop of your favorite salsa are essential for taking these tacos to the next level. And for an extra touch of authenticity, serve them with a side of consommé (the broth from the slow cooker) for dipping. It’s the perfect way to soak up all that delicious flavor.

Looking for variations? If you like a little heat, add a few more dried chiles to the slow cooker. Or, for a sweeter flavor, try adding a tablespoon of brown sugar or honey. You can also experiment with different types of beef. While I prefer chuck roast, brisket or short ribs would also work beautifully.

And don’t be afraid to get creative with your toppings! Try adding some pickled onions, crumbled queso fresco, or even a drizzle of crema. The possibilities are truly endless.

But the most important thing is to just give it a try! I promise you won’t be disappointed. This Birria Tacos recipe is a guaranteed crowd-pleaser, perfect for weeknight dinners, weekend gatherings, or any occasion that calls for a truly special meal.

I’m so confident that you’ll love this recipe that I’m practically begging you to try it! And when you do, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how you served them. Tag me in your photos on social media, leave a comment on my blog, or send me an email. I can’t wait to see your creations!

So, what are you waiting for? Grab your slow cooker, gather your ingredients, and get ready to make some seriously amazing birria tacos. Happy cooking! I hope you enjoy this recipe as much as I do. Let me know what you think!