Tender Slow Cooker Birria Tacos
Experience authentic Mexican flavors with these Tender Slow Cooker Birria Tacos, packed with protein and perfect for meal prep.
Ingredients
For the Birria
- 3 lbs Beef chuck roast Tender cut, perfect for slow cooking.
- 4 pieces Dried guajillo chilies Essential for authentic flavor and warmth.
- 2 pieces Dried ancho chilies Adds depth and mild sweetness.
- 1 large Large white onion Aromatic base enhancing the savory element.
- 4 cloves Garlic cloves Boosts flavor, complements the beef beautifully.
- 2 tbsp Tomato paste Contributes richness and binds the flavors together.
- 2 tsp Cumin Earthy warmth and earthy notes.
- 2 tsp Dried oregano Adds a fragrant herbaceous note.
- 2 pieces Bay leaves Infuse the broth with aromatic depth.
- 1/4 cup Apple cider vinegar Balances flavors, brightens the consomme.
- 4 cups Beef broth A savory foundation for the cooking liquid.
- to taste Salt and pepper Basic yet vital to enhance every flavor.
For Serving
- 16 pieces Corn tortillas Classic wrapper for serving the beef.
- 1 bunch Fresh cilantro (optional) Adds freshness and color.
- 4 pieces Lime wedges (optional) Provides a zesty finish to the dish.
- 1 cup Shredded Oaxaca or mozzarella cheese (optional) Brings creaminess if desired.
Instructions
Preparation
- Start by preparing your ingredients. Remove stems and seeds from the dried guajillo and ancho chilies.
- In a medium skillet over medium heat, toast the chilies until they become fragrant, about 2-3 minutes.
- Transfer the toasted chilies to a blender, adding quartered onion, garlic cloves, tomato paste, cumin, oregano, and apple cider vinegar. Blend until smooth, adding a splash of beef broth if needed.
- Season your beef chuck roast with salt and pepper, ensuring it’s well-coated.
Cooking
- Place your seasoned chuck roast into the slow cooker. Pour the blended chili mixture over the meat and add bay leaves.
- Pour the remaining beef broth into the slow cooker, ensuring the roast is mostly submerged.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours until the meat is fork-tender.
Serving
- Once cooked, shred the beef directly in the slow cooker using two forks.
- Remove bay leaves and stir the meat into the savory consomme, ensuring it’s well-coated.
- Warm corn tortillas in a skillet over medium heat and then fill them generously with the shredded beef.
- Top with optional fresh cilantro and a squeeze of lime for brightness before serving.
Notes
For a smokier flavor, consider lightly grilling the chilies before toasting. Store excess consomme in an airtight container for future tacos or soups. Adjust chili quantity based on your spice preference.