Print

Slow Cooker Birria Tacos

Three golden-brown Birria tacos filled with shredded meat, cilantro, and served with dipping sauce and lime wedges.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender beef tacos with a rich consommé dipping sauce, made easy in a slow cooker.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups beef broth
  • 2 bay leaves
  • 12 corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

  1. Place chilies in a bowl and cover with hot water. Soak for 15 minutes.
  2. Drain chilies and blend with onion, garlic, cumin, oregano, salt, and pepper until smooth.
  3. Place beef in slow cooker. Pour chili mixture and beef broth over the beef. Add bay leaves.
  4. Cook on low for 8 hours or high for 4 hours, until beef is tender.
  5. Shred beef with two forks. Strain the cooking liquid to make consommé.
  6. Heat tortillas on a skillet. Fill with beef and cheese, then fold.
  7. Serve tacos with consommé for dipping, cilantro, and lime wedges.

Notes

  • For extra flavor, dip tortillas in the consommé before filling.
  • Use an instant pot for faster cooking—reduce time to 45 minutes on high pressure.

Nutrition

Find it online: https://recipestokeep.com/birria-tacos-recipe-slow-cooker-beef/