Irresistibly Juicy Slow Cooker Birria Tacos You'll Love
Enjoy these Slow Cooker Birria Tacos featuring tender beef in crispy tortillas for an unforgettable meal.
Equipment
- Slow Cooker
- skillet
- Blender
Ingredients
For the Beef
- 2 lbs Beef Chuck Roast Brisket is a suitable substitute.
- 1 lb Beef Short Ribs Using more chuck roast is an acceptable alternative.
For the Sauce
- 3 pieces Guajillo Chiles Dried New Mexico chiles work as a substitute.
- 3 pieces Ancho Chiles Pasilla chiles can replace them for a different taste.
- 2 pieces Pasilla Chiles Use smoked cumin as an alternative if needed.
- 2 tsp Cumin Seeds Ground cumin can substitute but reduce the amount by half.
- 1 tbsp Dried Oregano Italian herb blend can be used as a substitute.
- 1 stick Ground Cinnamon Nutmeg can replace it sparingly if out of cinnamon.
- 6 pieces Black Peppercorns Can use ground versions with reduced quantities.
- 4 pieces Whole Cloves Can use ground versions with reduced quantities.
- 1 large White Onion Yellow onion can be used instead.
- 4 cloves Garlic Cloves Garlic powder can be a substitute (1 clove = 1/8 tsp powder).
- 2 pieces Roma Tomatoes Canned tomatoes are an easy swap.
- 2 pieces Bay Leaves Remove before serving.
- 4 cups Beef Broth Homemade stock is preferred for flavor.
- 1 cup Water Add as needed to reach desired thickness.
- 1 tbsp Apple Cider Vinegar Lime juice can be a flavorful alternative.
- 2 tbsp Kosher Salt Always taste before adjusting.
For the Tortillas
- 12 pieces Corn Tortillas Flour tortillas can be a different option.
- 2 cups Vegetable Oil Essential for frying tortillas to achieve a crispy finish.
For the Garnish
- 1 cup Diced White Onion Scallions can replace onion.
- 1 cup Fresh Cilantro Parsley can substitute cilantro.
- 1 cup Lime Wedges Any citrus wedge can also work.
- 1 cup Shredded Oaxaca or Mozzarella Cheese (optional) Cheddar or pepper jack are good alternatives.
Instructions
How to Make Slow Cooker Birria Tacos
- Toast Chiles: Start by toasting your guajillo, ancho, and pasilla chiles in a dry skillet for 3-4 minutes until they release their fragrant aroma. Remember to remove the stems and seeds for the best texture!
- Sauté Onions & Garlic: In the same skillet, sauté 1 chopped white onion and 4 minced garlic cloves for about 5-6 minutes, until they become charred and aromatic, enriching your sauce with depth.
- Blend Sauce: Now, combine the toasted chiles, sautéed onions, garlic, 2 chopped tomatoes, cumin seeds, oregano, and cinnamon in a blender. Blend until smooth, adding a splash of water if necessary to reach a pourable consistency.
- Prepare Slow Cooker: Place 2 lbs of beef chuck and 1 lb of short ribs into your slow cooker. Pour the blended sauce over the meat, along with beef broth and a bay leaf, stirring gently to combine all the flavors.
- Slow Cook Beef: Cover and cook on low for approximately 8 hours. You'll know it's ready when the beef shreds easily with a fork, revealing that tender, melt-in-your-mouth texture.
- Strain Broth: After cooking, strain the liquid to create a savory consommé. Taste and adjust the seasoning with more salt or vinegar if needed—this step is key for a punch of flavor!
- Prepare Tortillas: Heat vegetable oil in a skillet for frying. Dip your corn tortillas in the consommé (to add flavor) and fry them for 1-2 minutes on each side until they’re crispy and golden.
- Assemble Tacos: Fill each crispy tortilla with generous amounts of shredded beef, diced onion, and fresh cilantro, finishing with a squeeze of lime to brighten the flavors.
Notes
Optional: Add diced avocado for a rich, creamy texture! Exact quantities are listed in the recipe card below.