Description
This birria tacos slow cooker cheesy beef recipe combines everything you crave in comfort food. The slow cooker does all the heavy lifting while you go about your day, transforming simple ingredients into tender, flavorful birria. The melted cheese and crispy tortillas create an irresistible dish perfect for family gatherings.
Ingredients
3–4 pounds Beef chuck roast
4–5 Dried guajillo chiles
2–3 Dried ancho chiles
4 cups Beef broth
1 can (14.5 oz) Diced tomatoes
1 large White onion, quartered
6 Garlic cloves, peeled
1/4 cup Apple cider vinegar
1 tablespoon Ground cumi
1 tablespoon Dried oregano
1/2 teaspoon Ground cinnamo
2 Bay leaves
Salt and black pepper, to taste
16–20 Corn tortillas
3 cups Oaxaca or mozzarella cheese, shredded
Fresh cilantro, for garnish
Lime wedges, for serving
Diced white onion, for garnish
Instructions
- Step 1: Start by preparing the dried chiles. Remove the stems and seeds, then toast them lightly in a dry skillet for about 30 seconds per side. Place the toasted chiles in a bowl and cover with hot water. Let them soak for 15 minutes until softened
- Step 2: While the chiles soak, cut your beef chuck roast into large chunks, about 3-4 inches each. Season generously with salt and pepper. Browning the meat is optional but adds extra depthsear it in a hot skillet with a little oil until golden on all sides
- Step 3: Transfer the drained chiles to a blender. Add the diced tomatoes, garlic, half the onion, apple cider vinegar, cumin, oregano, cinnamon, and 1 cup of beef broth. Blend until completely smooth
- Step 4: Place the beef chunks in your slow cooker. Pour the blended chile sauce over the meat. Add the remaining beef broth, the other half of the quartered onion, and bay leaves. Stir everything together gently
- Step 5: Cover and cook on low for 7-8 hours or on high for 4-5 hours. The beef should be fall-apart tender when done
- Step 6: Remove the beef from the slow cooker and shred it using two forks. Strain the cooking liquid through a fine-mesh sieve to remove any solids. Return the shredded beef to some of the strained liquid to keep it moist
- Step 7: Heat a griddle or large skillet over medium heat. Dip a corn tortilla into the consommé, coating both sides lightly. Place it on the hot griddle. Add shredded cheese on one half, then top with the birria beef. Fold the tortilla in half and cook until crispy and golden, about 2-3 minutes per side
- Step 8: Repeat with remaining tortillas. Serve your birria tacos immediately with small bowls of the warm consommé for dipping. Top with fresh cilantro, diced onion, and lime wedges
Notes
Don't skip toasting the dried chiles for enhanced flavor.
Strain your consommé before serving for a smooth dipping sauce.
Warm your tortillas slightly before dipping to prevent tearing.
- Prep Time: 20 mins
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 485 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 118 mg