Slow Cooker Birria Tacos
These Slow Cooker Birria Tacos feature tender shredded beef, melty Oaxaca cheese, and a rich consommé perfect for dipping. A flavorful and fuss-free way to enjoy authentic Mexican flavors at home.
Ingredients
- Dried Chiles & Aromatics:
- 4 dried ancho chile peppers – seeds removed
- 4 dried guajillo chile peppers – seeds removed
- 2 chiles de arbol – optional for extra heat
- 7 garlic cloves – minced
- 1 medium white onion – roughly chopped
- 4 Roma tomatoes – roughly chopped
- Spices & Seasoning:
- 1 cinnamon stick – whole
- 20 black peppercorns – whole
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 2 tbsp paprika
- 2 dried bay leaves
- 3 tbsp vegetable oil
- Meat & Liquid:
- 3½ lbs beef chuck roast – cut into large chunks
- 1 cup water
- 1½ lemons – juiced
- For Tacos:
- 16 oz Oaxaca cheese – or mozzarella Monterey Jack, or queso blanco
- 12 –16 corn tortillas – white or yellow
- 3 limes – juiced
Instructions
- Soften the Chiles:
- Remove stems and seeds from dried chiles. Soak them in hot water for 15 minutes until soft.
- Blend the Base:
- Drain chiles and add to blender with garlic, onion, and Roma tomatoes. Blend until smooth and pourable.
- Prep the Beef:
- Cut chuck roast into large chunks. Season generously with salt and pepper.
- Assemble in Slow Cooker:
- Add beef to slow cooker. Pour blended chile mixture over meat. Add cinnamon stick, peppercorns, chili powder, cumin, paprika, bay leaves, vegetable oil, and water.
- Cook Low & Slow:
- Cover and cook on low for 10 hours until beef is fork-tender.
- Shred and Finish:
- Remove beef, shred with forks, and return to slow cooker. Stir in fresh lemon juice and let meat absorb more flavor.
- Crisp the Tacos:
- Dip tortillas briefly in the consommé. Place in a hot skillet, add cheese and shredded beef. Fold and cook until golden and crispy on both sides.
Notes
Cheese Substitutes: Oaxaca is traditional, but mozzarella, Monterey Jack, or queso blanco work well. Use freshly grated cheese for best melt. Spice Control: Omit chiles de arbol for milder tacos, or add more for extra heat. Make-Ahead Tip: Birria tastes even better the next day. Store beef and consommé separately. Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheating: Gently warm beef in skillet with consommé. Reheat consommé over low heat in a saucepan. Instant Pot Option: Pressure cook for 90 minutes with natural release instead of slow cooking.
