Description
How to make slow cooker birria tacos with tender beef chuck roast and aromatic chiles that deliver authentic Mexican flavors with minimal effort.
Ingredients
Scale
Beef and Base
- 3 lbs beef chuck roast, cut into large chunks
- 1 lb beef short ribs
- 1 large white onion, quartered
- 6 garlic cloves, peeled
- 2 bay leaves
Chile Blend
- 4 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried chipotle chiles, stems and seeds removed
- 1 dried pasilla chile, stem and seeds removed
Seasonings and Liquid
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups beef broth
- 2 tbsp apple cider vinegar
For Serving
- 16 corn tortillas
- 1 cup white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 8 oz Oaxaca cheese, shredded
- Lime wedges for serving
Instructions
- Prepare Chiles: Remove stems and seeds from all dried chiles. Toast them in a dry skillet for 30 seconds until fragrant, then soak in hot water for 15 minutes until softened.
- Blend Sauce: Drain chiles and blend with 1 cup soaking liquid, garlic, cumin, oregano, paprika, salt, and pepper until smooth. Strain through fine mesh sieve if desired.
- Layer Crock Pot: Place beef chunks, short ribs, quartered onion, and bay leaves in slow cooker. Pour chile mixture and beef broth over everything, ensuring meat is mostly covered.
- Slow Cook: Cover and cook on low for 8 hours or high for 4-5 hours until beef shreds easily with a fork. Don’t lift the lid unnecessarily during cooking.
- Shred Meat: Remove meat from broth and shred with two forks, discarding any large fat pieces. Strain the cooking liquid and skim fat to create clean consommé.
- Prepare Tortillas: Dip tortillas in the warm consommé, then fill with shredded meat and cheese. Cook on griddle until crispy and cheese melts, about 2-3 minutes per side.
- Serve Hot: Serve tacos immediately with warm consommé for dipping, diced onion, cilantro, and lime wedges. The contrast of crispy exterior and tender filling is perfect.
Notes
- Toast dried chiles briefly to avoid bitterness but develop deeper flavor complexity.
- Store meat and consommé separately to prevent the meat from becoming mushy.
- Dip tortillas in warm consommé before filling for authentic color and flavor.
- Skim fat from consommé before serving for cleaner, less greasy broth.
- Froze extra consommé in ice cube trays for quick flavor additions to other dishes.
- Leftover meat works perfectly in quesadillas, rice bowls, or breakfast burritos.
Allergy Information: None
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 28g
- Protein: 42g