Description
Slow Cooker Birria Tacos are a flavorful Mexican dish featuring tender, shredded beef cooked slowly in a rich, smoky chipotle and tomato broth. Served in crispy cheese-filled corn tortillas and accompanied by a savory consommé for dipping, these tacos are perfect for a comforting and authentic meal that requires minimal hands-on time.
Ingredients
Scale
Beef and Broth
- 2 ½ lb beef pot roast or chuck roast (trimmed and cut into 2-3 large pieces)
- 1 ½ cups yellow onion (chopped, plus more for garnish)
- 4 large garlic cloves (smashed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1 teaspoon cumin
- 2 teaspoons chili powder blend
- ½ teaspoon cinnamon (or 1 small cinnamon stick)
- 3 ounces chipotle in adobo (see notes)
- 1 cup canned crushed tomatoes (fire roasted if available)
- 3 cups beef broth
- 1 tablespoon white vinegar
- 2 teaspoons kosher salt
- 2 bay leaves
Tortillas and Toppings
- 16 corn tortillas
- 2 cups shredded Monterey Jack cheese (or Oaxaca/queso Chihuahua)
- ½ cup chopped fresh cilantro (for serving)
- Lime wedges (optional for serving)
Optional Alternative Chiles
- Guajillo, ancho, and arbol chiles (optional in place of chipotle for traditional birria flavor)
Instructions
- Brown the Beef: Heat a large skillet over medium heat and spray with cooking spray. Brown the beef on all sides in two batches to develop flavor and color. Transfer the browned beef pieces to the slow cooker.
- Make the Sauce: In a blender or food processor, combine 1 cup of chopped onion, smashed garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, and kosher salt. Blend until smooth.
- Slow Cook the Beef: Pour the blended sauce over the beef in the slow cooker, add the bay leaves, and cook on low heat for 8 hours until the beef is tender and easily shredded.
- Shred the Beef and Strain Broth: Remove the beef from the slow cooker and shred it finely. Strain the cooking broth to remove solids and return the shredded beef to the slow cooker with ½ cup of the strained broth to keep warm. Reserve the remaining broth for dipping and serving.
- Prepare the Tacos: Quickly dip each corn tortilla into the warm consommé broth, then place it on a hot skillet or griddle.
- Assemble and Grill Tacos: Add about 3 tablespoons of shredded beef and 2 tablespoons of shredded cheese to each tortilla, along with some chopped onion and cilantro if desired. Fold the tortilla in half and cook like a quesadilla until both sides are browned and the cheese has melted.
- Serve: Serve the birria tacos accompanied by raw chopped onion, cilantro, lime wedges, and small bowls of the consommé for dipping.
Notes
- You can substitute guajillo, ancho, and arbol chiles for chipotle in adobo for a more traditional birria flavor.
- Beef chuck roast or pot roast works best due to its marbling and tenderness when slow cooked.
- For an extra crispy taco, briefly air-fry or pan-toast the final assembled quesadilla-style taco on both sides.
- Leftover consommé broth can be refrigerated and reheated for dipping later.
- Adjust salt and chili heat to taste depending on your preferences for spiciness.
