Name: Slow Cooker Birria Tacos
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 3 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 onion, quartered; 4 cloves garlic, peeled; 3 cups beef broth; 1 (14 oz) can diced tomatoes; 2 bay leaves; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 2 tbsp apple cider vinegar; Salt and pepper to taste; 12 corn tortillas; 1 cup shredded Oaxaca or mozzarella cheese; Chopped onions and cilantro, for serving; Lime wedges, for serving

Slow Cooker Birria Tacos have captured the hearts (and tastebuds) of food enthusiasts seeking authentic Mexican flavors with the convenience of modern cooking. Birria originates from Jalisco, Mexico, where it is traditionally made with goat or beef, slowly stewed with a chile-based broth until meltingly tender.

In recent years, Birria Tacos have enjoyed a surge in popularity across North America due to their unmistakable depth of flavor, juicy shredded meat, and irresistible crispy tortillas dipped in a vibrant consommé.

Making Slow Cooker Birria Tacos at home brings the magic of Mexican street food right to your kitchen using accessible ingredients and a hands-off approach.

These tacos focus on robust spices, tender shredded beef, and a uniquely immersive experience as each taco is dipped in the rich, red broth before being pan-seared to crisp perfection.

Whether you are recreating this dish for a special occasion or a festive family dinner, this recipe provides restaurant-quality results with straightforward preparation. Discover the charm and culinary history behind Slow Cooker Birria Tacos, and unleash the soulful taste of Mexico in your home.

Ingredients

3 pounds beef chuck roast, cut into chunks
2 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 dried pasilla chile, stem and seeds removed

4 cups beef broth
1 large white onion, quartered
6 garlic cloves, peeled
1 (14-ounce) can diced tomatoes

2 tablespoons apple cider vinegar
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 teaspoons dried oregano (preferably Mexican oregano)

1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 bay leaves
Salt and black pepper, to taste

Corn tortillas, for serving
1 cup chopped fresh cilantro
1 cup finely diced white onion
2 cups shredded Chihuahua or mozzarella cheese

Lime wedges, for serving
Vegetable oil, for frying

Instructions

Begin by preparing the dried chiles. Toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for about 1-2 minutes until fragrant, being careful not to burn them.
Transfer the toasted chiles to a bowl and cover them with hot water. Soak for 15 minutes until softened.
In a blender, combine the soaked chiles (drained), quartered onion, garlic cloves, diced tomatoes, apple cider vinegar, smoked paprika, cumin, oregano, cinnamon, cloves, and a cup of beef broth. Blend until smooth.
Place the beef chuck roast pieces into the slow cooker. Pour the blended chile sauce over the meat, then add the remaining beef broth. Add bay leaves and season generously with salt and black pepper.

Set the slow cooker to low and cook for 8 hours, or until the beef is very tender and shreds easily with a fork. Alternatively, cook on high for 5-6 hours.
Once the beef is done, remove the bay leaves and discard them. Shred the beef using two forks directly in the slow cooker.
Carefully skim excess fat from the surface of the broth. Reserve the broth (consommé) for dipping the tacos.
To assemble the tacos, heat a skillet or griddle over medium heat and add a little vegetable oil. Dip each corn tortilla briefly in the reserved consommé, then place it on the skillet.

Sprinkle shredded cheese on half of the tortilla. Add some birria meat, then fold the tortilla in half, pressing gently.
Cook for 2-3 minutes per side, or until the tortilla is crisp and golden and the cheese has melted.
Transfer tacos to a plate. Serve hot, garnished with chopped cilantro, diced onion, and a squeeze of lime. Use a small bowl of consommé for each person for dipping.

Nutritional Information

Slow Cooker Birria Tacos offer a flavorful and indulgent meal, and understanding their nutritional profile helps you enjoy them as part of a balanced diet. A typical serving of Birria Tacos (two tacos with about 1/3 cup beef each, tortilla, cheese, and consommé) yields approximately 450-500 calories.

Of these, most come from protein and healthy fats provided by the beef and a moderate amount of cheese. Each serving provides around 25-30 grams of protein, which supports muscle repair and satiation.

The consommé is a rich source of minerals like calcium, potassium, and iron thanks to the slow-simmered bones and beef. While rich in flavor, these tacos can be high in sodium, so moderating added salt or opting for low-sodium broth can help.

Fiber comes from the corn tortillas and generous toppings of onions and cilantro. Fat content, largely coming from the beef and cheese, ranges from 12-20 grams per serving, with saturated fat making up about half of that amount.

If you are watching your fat intake, you can reduce the cheese or skim off excess fat before serving. The meal is naturally gluten-free when made with 100% corn tortillas, yet provides an abundant array of vitamins and minerals.

Pairing the tacos with fresh salsa and extra vegetables can increase the meal's overall nutritional value while keeping it satisfying and wholesome.

Wine and Beverage Pairings

Pairing Slow Cooker Birria Tacos with the right beverage enhances their rich and complex flavors. For a classic touch, serve with a light Mexican lager that cuts through the savory meat and spices.

Those who prefer wine should opt for medium-bodied reds like Tempranillo or Zinfandel, which complement the deep, smoky notes of the birria. For non-alcoholic pairings, a tart hibiscus agua fresca (Agua de Jamaica) or a refreshing lime agua fresca provides cooling contrast and balances the meal.

Margarita lovers can enjoy a classic lime margarita, while a smoky mezcal cocktail mirrors the earthy depth of the dish. Iced horchata is another crowd-pleasing, creamy option, especially for younger diners or brunch-style servings.

Cooking Tips and Variations

Using a slow cooker for Birria Tacos streamlines the process while retaining all the complex flavors. For best results, use a well-marbled cut of beef like chuck roast, as it becomes tender and flavorful with prolonged cooking.

Toasting and soaking the dried chiles intensifies their flavors and ensures they blend smoothly into the sauce. If you prefer a spicier taco, add extra chiles de árbol to the blend, or balance the heat by omitting seeds.

For a more traditional approach, substitute half or all of the beef with goat or lamb. Vegetarians can opt for jackfruit or mushrooms as a meat substitute while keeping the same seasonings. Dipping tortillas in consommé before frying imparts the signature golden color and crisp bite.

Cheese can range from melty Oaxaca or mozzarella to sharp cheddar for a twist. Leftover consommé is excellent for another meal or as a base for soups. For healthier tacos, use reduced-fat cheese and leaner cuts of meat, and load up on fresh toppings.

Double or triple the batch and freeze extra birria meat for easy meal prep throughout the month.

Serving Suggestions

Slow Cooker Birria Tacos are best enjoyed hot and fresh from the skillet, served alongside a bowl of their own savory consommé for dipping. For an inviting presentation, arrange the tacos on a platter, top with a shower of chopped cilantro, diced onion, and scatter lime wedges around for squeezing.

Traditional accompaniments include pickled red onions, sliced radishes, and fresh salsa verde to add tangy and spicy notes. For a heartier meal, serve your Birria Tacos with a side of Mexican rice, creamy refried beans, or elote (Mexican street corn).

If catering to a larger group, set up a taco bar so guests can assemble their own plates with a variety of toppings such as sliced jalapeños, avocado, or shredded lettuce.

To elevate the dining experience, pair each taco with its own mini cup of steaming consommé, encouraging everyone to dip each bite for maximum flavor. For weeknight dinners or festive gatherings, these tacos bring an interactive element to the table, allowing everyone to customize their own mouthwatering birria creation.

Health Benefits

Birria Tacos prepared in a slow cooker offer a number of health benefits when enjoyed in moderation. The slow cooking process not only tenderizes the beef but also helps extract important nutrients into the consommé.

The onions, garlic, and spices used are rich in antioxidants and anti-inflammatory compounds, aiding in immunity and general wellness. Fresh garnishes like cilantro and onions provide vitamins A, C, and K, and boost the overall nutritional profile.

Using corn tortillas makes this dish naturally gluten-free and easier to digest for those sensitive to wheat. Additional benefits can be achieved by customizing the recipe with leaner cuts of beef, reduced cheese, or extra sautéed vegetables.

Since home-cooked meals allow you to control sodium and fat content, Slow Cooker Birria Tacos fit comfortably into a balanced diet, especially when paired with healthful sides and plenty of fresh toppings.

Frequently Asked Questions

Can I make Slow Cooker Birria Tacos ahead of time?

Yes, Birria can be made up to three days in advance. Store the shredded beef and consommé separately in airtight containers in the refrigerator, then reheat and assemble the tacos just before serving for the best texture.

Can I freeze leftover birria meat?

Absolutely! Allow the meat to cool, then transfer to a freezer-safe container with some consommé to keep it moist. Freeze for up to three months, and thaw in the refrigerator overnight before reheating.

Is there a way to make Birria Tacos less spicy?

Certainly. To reduce spiciness, remove seeds from the dried chiles and use fewer spicy varieties. Taste the sauce before adding it to the slow cooker and adjust by adding more tomatoes or broth if needed.

What kind of cheese works best in Birria Tacos?

Soft, meltable cheeses like mozzarella, Chihuahua, or Mexican Oaxaca cheese are traditional choices because they melt beautifully and complement the savory beef.

Can I use chicken instead of beef for this recipe?

Yes, boneless chicken thighs or a mix of chicken thighs and breasts can be used. The flavor profile will be lighter, but you can use the same sauce and cooking method.

Slow Cooker Birria Tacos offer a delicious blend of tradition, flavor, and convenience. This approachable recipe brings the richness of authentic Mexican birria to your dinner table with minimal effort and maximal satisfaction. Whether you are looking to impress guests or satisfy a personal craving for street-style tacos, these Birria Tacos deliver with tender, savory beef, bold spices, and that iconic crispy shell dipped in flavorful consommé. With many ways to customize and serve, they create a memorable meal for any occasion. Dive into the world of homemade Birria Tacos and experience why this dish has fast become a staple in kitchens across the world.

Slow Cooker Birria Tacos