Slow Cooker Birria Tacos Recipe
These Crock Pot Birria Tacos are a flavorful Mexican dish made with tender beef and served in warm corn tortillas. Perfect for a hearty meal, they are easy to prepare in a slow cooker.
Ingredients
- 2 lbs beef chuck roast cut into large chunks
- 1 large onion quartered
- 4 cloves garlic finely minced
- 3 dried guajillo chiles stems and seeds removed
- 2 dried ancho chiles stems and seeds removed
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 12 corn tortillas
- Fresh cilantro chopped (for garnish)
- Diced onions for garnish
- Lime wedges for serving
- Shredded cheese optional, for serving
Instructions
- Toast the guajillo and ancho chiles in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Blend the toasted chiles, minced garlic, quartered onion, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, cinnamon, and a pinch of salt until smooth.
- Sear the beef chunks in a large skillet over medium-high heat until browned on all sides, about 5 minutes.
- Transfer the seared beef to the slow cooker and pour the blended sauce over it, ensuring all pieces are coated.
- Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender.
- Remove the beef from the slow cooker and shred it with two forks, then return it to the sauce and mix well.
- Warm the corn tortillas in a skillet until pliable, then fill each with shredded birria and top with cilantro and diced onions.
- Serve the tacos with lime wedges and optional shredded cheese on the side.
Notes
Serve with lime wedges and shredded cheese for added flavor.