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Slow cooker Easy Birria Tacos filled with shredded beef and served with consomé.

Birria Tacos

A cozy and exciting dish made with tender beef and crispy tortillas, perfect for gatherings or a comforting dinner.
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Prep Time 30 minutes
Cook Time 9 hours
Total Time 9 hours 30 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Latin, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Beef and Sauce Ingredients
  • 3 to 4 pounds Beef chuck roast, cut into big chunks
  • 6 to 8 pieces Dried guajillo chiles, stems and seeds removed
  • 2 to 3 pieces Dried ancho chiles, stems and seeds removed
  • 1 to 2 pieces Dried chiles de arbol (optional for heat)
  • 1 large Onion, roughly chopped
  • 6 to 8 cloves Garlic
  • 1 can Crushed tomatoes or tomato sauce
  • 3 to 4 cups Beef broth Add enough to mostly cover meat
  • 2 tablespoons Apple cider vinegar
  • to taste Salt and pepper
  • to taste Cumin, oregano, smoked paprika Optional spices
  • 1 small Cinnamon stick or a pinch of ground cloves (optional)
Taco Assembly Ingredients
  • as needed Corn tortillas (small taco size)
  • as needed Oaxaca cheese or mozzarella For melting
  • as needed Fresh cilantro, diced onion, lime wedges For topping

Method
 

Preparation
  1. Toast the dried chiles in a dry skillet for about 20 to 30 seconds per side.
  2. Cover the toasted chiles with hot water in a bowl and let them soften for 15 to 20 minutes.
  3. In a blender, combine the softened chiles with onion, garlic, crushed tomatoes, vinegar, cumin, oregano, salt, pepper, and about 1 cup of broth. Blend until smooth.
Slow Cooking
  1. Place the beef in the slow cooker, sprinkle with salt, add bay leaves, and pour the sauce over the top.
  2. Add enough beef broth to mostly cover the meat and cook on low for 8 to 9 hours or high for 5 to 6 hours until the beef shreds easily.
  3. Once done, shred the beef in the slow cooker, taste the broth, and adjust salt if needed.
Taco Assembly
  1. Skim off a little fat from the top of the slow cooker liquid into a small bowl.
  2. Heat a skillet over medium heat. Dip a tortilla lightly into the fat, lay it on the skillet, add shredded beef and cheese, fold it, and cook until crisp on both sides.
  3. Serve with a bowl of hot consommé for dipping.

Notes

For a full experience, keep the birria in the slow cooker while serving and provide toppings in small bowls for guests to build their own tacos.