Description
This slow cooker birria beef tacos recipe delivers melt-in-your-mouth tender beef with deep smoky flavor and a rich consommé for dipping. Perfect for easy, hands-off cooking that yields juicy, flavorful tacos.
Ingredients
Scale
- 3 pounds beef chuck roast
- 4–5 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 large white onion, quartered
- 5 garlic cloves, peeled
- 2 tablespoons tomato paste
- 3 cups beef broth (low-sodium)
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 2 bay leaves
- Salt and black pepper to taste
- Corn tortillas, for serving
- Fresh cilantro, for topping
- Lime wedges, for serving
- Diced onion, for topping
- Queso fresco or shredded cheese (optional)
Instructions
- Toast the guajillo and ancho chilies in a dry skillet over medium heat for about 1 minute per side until fragrant but not burnt.
- Place toasted chilies in a bowl and cover with hot water. Let soak for 10 minutes until softened.
- Drain the chilies, reserving about ½ cup of the soaking liquid.
- In a blender, combine softened chilies, reserved soaking liquid, quartered onion, garlic cloves, tomato paste, apple cider vinegar, cumin, oregano, cinnamon, salt, and pepper. Blend until smooth. Add water or broth if sauce is too thick.
- Pat the chuck roast dry and season generously with salt and pepper. Cut into large chunks.
- Place beef chunks in the slow cooker. Pour chili sauce over the meat. Add beef broth and bay leaves. Stir gently to coat.
- Cover and cook on low for 8 hours or on high for 4-5 hours until beef is fork-tender.
- Remove beef from slow cooker and shred with two forks. Discard bay leaves.
- Strain the cooking liquid through a fine mesh sieve for a smoother consommé and keep warm.
- Heat corn tortillas on a dry skillet until pliable. Dip each tortilla briefly into the warm broth, then fill with shredded beef.
- Top tacos with diced onion, chopped cilantro, and queso fresco or shredded cheese if using.
- Serve with lime wedges and extra broth on the side for dunking.
Notes
Toast chilies gently to avoid bitterness. Soak chilies to soften for blending. Strain consommé for a cleaner broth. Use low-sodium broth to control saltiness. Flavors deepen if made ahead. Freeze leftovers in separate containers for up to 3 months. For extra heat, add chipotle chili or red pepper flakes.
- Prep Time: 22 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sodium: 600
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 10
- Fiber: 3
- Protein: 38
Keywords: birria tacos, slow cooker birria, beef tacos, Mexican tacos, consommé, easy slow cooker recipe, juicy beef tacos