Slow Cooker Birria Tacos

$- 2 lbs beef chuck roast, cut into large pieces - 3 dried guajillo chilies, seeds removed - 2 dried ancho chilies, seeds removed - 1 dried pasilla chili, seeds removed - 1 onion, quartered - 4 cloves garlic, minced - 2 cups beef broth - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon ground cinnamon - 2 tablespoons apple cider vinegar - Corn tortillas - Fresh cilantro - Diced onions - Lime wedges - Slow cooker - Blender - Skillet Gathering the right ingredients sets the stage for great birria tacos. You need beef chuck roast for a rich flavor and tender texture. Dried chilies add depth. Guajillo, ancho, and pasilla chilies create a balance of heat and sweetness. The onion and garlic bring aromatic notes that enhance the dish. Spices like cumin, oregano, and smoked paprika deepen the flavor. Salt and black pepper bring out the best in your ingredients. Ground cinnamon adds a unique twist. Apple cider vinegar brightens the mix. Corn tortillas serve as the perfect vessel for your savory filling. For toppings, fresh cilantro and diced onions add crunch and freshness. Lime wedges offer a zesty kick that complements the rich meat. Having the right tools is also key. A slow cooker ensures even cooking. A blender makes it easy to create a smooth marinade. A skillet helps warm your tortillas to perfection. With these ingredients and tools, you are ready to make flavorful birria tacos. {{ingredient_image_1}} - Toasting the dried chilies: Start by heating a dry skillet over medium heat. Add the guajillo, ancho, and pasilla chilies. Toast them for about 2-3 minutes. You want them fragrant but not burnt. - Letting the chilies cool: Once toasted, remove the chilies from the skillet. Let them cool for a few minutes before using them in the marinade. - Combining ingredients in the blender: In a blender, add the cooled chilies, quartered onion, minced garlic, and beef broth. Also, add cumin, oregano, smoked paprika, salt, black pepper, and cinnamon. - Achieving a smooth texture: Blend everything until it is smooth. This marinade will give your beef rich flavor. - Coating the beef with the marinade: Take your beef chuck roast and place it in a large bowl. Pour the chili marinade over the beef. Use your hands to coat all sides well. - Recommended marinating time: Cover the bowl and let it marinate in the fridge for at least one hour. For the best taste, marinate overnight. - Slow cooker settings and times: Transfer the marinated beef and sauce to a slow cooker. Set it to low and cook for 8 hours or on high for 4 hours. - Signs the beef is fully cooked: The beef is ready when it becomes tender and easily shreds with a fork. - Shredding the beef: Once cooked, take the beef out of the slow cooker. Shred it using two forks. Put the shredded beef back into the cooker to soak in the sauce. - Heating and preparing the corn tortillas: In a skillet, heat corn tortillas over medium-high heat for about 30 seconds on each side. They should be warm and slightly crispy. - Adding toppings: Fill each tortilla with a generous amount of shredded birria. Top them with chopped cilantro and diced onions for extra flavor. For the best taste, marinate the beef overnight. This allows the flavors to blend well. If you're in a hurry, at least marinate for one hour. When choosing chilies, use dried guajillo, ancho, and pasilla. These add rich, deep flavors. Remove the seeds for a milder taste. Toast them lightly before blending to enhance their flavor. To shred beef easily, wait until it cools a bit. Use two forks to pull it apart. This method makes shredding quick and simple. Use the cooking broth to keep the shredded beef moist. Instead of discarding it, return the beef to the broth. This adds flavor and makes the meat tender. Best side dishes include rice, beans, and a fresh salad. They balance the rich taste of the tacos. You can also serve grilled corn for a fun twist. For drinks, try a light beer or margarita. These pair well with birria tacos. If you prefer non-alcoholic options, serve agua fresca or lemonade for a refreshing touch. Pro Tips Toast the Chilies: Toast the dried chilies in a dry skillet to enhance their flavor before blending them into the marinade. Marinate Overnight: For the best flavor, allow the beef to marinate overnight. This allows the spices to penetrate the meat more thoroughly. Use Beef Broth: Using beef broth instead of water adds depth and richness to the sauce, making it more flavorful. Serve with Consomé: Don't forget to serve the tacos with a side of the strained cooking broth (consomé) for dipping – it's packed with flavor! {{image_2}} You can use pork or chicken instead of beef for birria. Both meats work well with the same spices and flavors. Pork adds a nice richness, while chicken brings a lighter touch. For a vegetarian or vegan option, try jackfruit or mushrooms. These ingredients absorb the flavors well and give a satisfying texture. To control the heat, you can add or reduce the dried chilies. If you like it mild, use fewer chilies or remove the seeds. For more spice, add a fresh jalapeño or cayenne pepper. You can also mix in spices like chili powder or crushed red pepper for extra kick. Birria tacos are delicious, but you can serve birria in many ways. Try it in burritos or quesadillas for a twist. You can also serve it over rice or in a bowl with vegetables. Leftovers can be added to soups or used in nachos, making them versatile and fun! To store leftover birria, let it cool down first. Place it in an airtight container. This keeps it fresh for up to three days in the fridge. For best results, try to use it within two days. For tortillas, wrap them in foil or plastic wrap. Store them in a resealable bag. This helps prevent them from drying out. They can last about a week in the fridge. You can freeze cooked birria for longer storage. Let it cool completely, then place it in a freezer-safe container. It can last up to three months in the freezer. Make sure to label it with the date. To thaw, move the container to the fridge overnight. You can also thaw it in the microwave. Reheat gently on the stovetop or microwave before serving. Cooked birria can last three to four days in the fridge. If it smells off or looks strange, it’s time to toss it. Tortillas stay good for about a week in the fridge. If they get hard or dry, discard them. Birria is a tasty Mexican dish from the state of Jalisco. It usually uses goat meat, but beef is popular too. The meat cooks slowly in a rich, spicy broth made with dried chilies and spices. This method makes the meat tender and full of flavor. People often serve birria in tacos or with broth for dipping. Yes, you can make birria tacos ahead of time! Prepare the beef and store it in the fridge for up to three days. You can also freeze the cooked meat for later use. Just thaw it in the fridge before reheating. Warm the tortillas right before serving for the best taste. For the best flavor, serve birria tacos with fresh toppings. Use chopped cilantro, diced onions, and lime wedges. You can also serve a small bowl of the rich broth (consomé) for dipping. Try adding cheese for extra creaminess! To store homemade birria, let it cool first. Place the meat and broth in an airtight container. You can keep it in the fridge for three to four days. If you want to store it longer, freeze it in a freezer-safe container. It will stay good for up to three months. Birria tacos offer a delicious mix of flavors and textures. We covered key ingredients like beef, chilies, and spices. I shared step-by-step instructions, tips for enhancing flavor, and storage methods to keep your leftover birria fresh. Whether you want to try different meats or serving styles, there's something for everyone. Enjoy making your tacos and exploring the many ways to serve them. Happy cooking!$

Slow Cooker Birria Tacos

Delicious and tender beef birria served in warm corn tortillas with fresh toppings.

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Prep Time 1

Cook Time 8

Total Time 8 30

Course Main Course

Cuisine Mexican

Servings 8

Calories 350 kcal

Ingredients

2 lbs beef chuck roast, cut into large pieces
3 pieces dried guajillo chilies, seeds removed
2 pieces dried ancho chilies, seeds removed
1 piece dried pasilla chili, seeds removed
1 piece onion, quartered
4 cloves garlic, minced
2 cups beef broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon salt
0.5 teaspoon black pepper
1 teaspoon ground cinnamon
2 tablespoons apple cider vinegar
as needed pieces corn tortillas
as needed cup chopped fresh cilantro, for serving
as needed cup diced onions, for serving
as needed pieces lime wedges, for serving

Instructions

Prepare the Chilies: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chilies for about 2-3 minutes until fragrant. Be careful not to burn them. Remove from heat and let them cool slightly.
Blend the Marinade: In a blender, combine the toasted chilies, quartered onion, minced garlic, beef broth, cumin, oregano, smoked paprika, salt, black pepper, and cinnamon. Blend until smooth.
Marinate the Beef: In a large bowl, place the beef pieces and pour the chili marinade over them. Add the apple cider vinegar. Ensure the beef is well coated, then cover and let it marinate in the refrigerator for at least 1 hour, or preferably overnight.
Cook in Slow Cooker: Transfer the marinated beef and sauce into a slow cooker. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded.
Shred and Serve: Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the cooker to soak in the sauce for added flavor.
Prepare the Tacos: In a skillet, heat the corn tortillas over medium-high heat for about 30 seconds on each side until warm and slightly crispy.
Assemble the Tacos: Fill each tortilla with a generous amount of the shredded birria, and top with chopped cilantro and diced onions.
Serving Suggestion: Serve the tacos with lime wedges on the side and a small bowl of the strained cooking broth (consomé) for dipping.

Notes

For best flavor, marinate the beef overnight.

Keyword beef, birria, Mexican cuisine, slow cooker, tacos