Get ready for a flavor explosion with these incredible Slow Cooker Birria Tacos. It’s a great recipe to try for any taco lover.
The slow cooked beef is rich in flavor and dipping the tacos in the broth will elevate the dining experience to a whole new level.
So, let’s not waste any more time and get right into it.
Slow Cooker Birria Tacos
Want to try something new in your kitchen? These Slow Cooker Birria Tacos are filled with tender beef and a delicious broth for dipping.
Ingredients
- 2½ lbs Beef Chuck Roast
- 3 Dried Guajillo Peppers (Deseeded and stems cut)
- 4 Dried Arbol Peppers (Deseeded and stems cut)
- 3 Dried Ancho Peppers (Deseeded and stems cut)
- 3 Chipotle Peppers in Adobo Sauce (Just the peppers)
- 1 White Onion, Cut in half
- 1 14.5oz Can of Fire Roasted Tomatoes with the juice
- 2 Tablespoon Canola Oil
- 1 Tablespoon Butter
- 32oz Beef Broth
- Kosher Salt and Black Pepper, as needed
- 1 Cinnamon Stick
- 3 Bay Leaves
- 6 Cloves Garlic
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Cumin
- ½ Teaspoon Whole Cloves
- 2 Teaspoons Paprika
- 1 Teaspoon Black Peppercorn
- 1 Tablespoon Apple Cider Vinegar
- 2 Teaspoons Granulated Sugar
- 1 lb Shredded Oaxaca Cheese (Can also use Mozzarella)
- 12-15 Flour or Corn Street Tacos
- Chopped Cilantro for Garnish
- Chopped White Onion for Garnish
Instructions
1. Sear the Beef: Cut the beef into chunks and pat them dry. Generously season all sides with salt and pepper.
In a large skillet, heat 1 tablespoon of canola oil and butter over medium-high heat.
Add half of the beef in a single layer, making sure not to overcrowd the pan, and sear until golden brown on all sides. Remove and keep warm, then repeat with the remaining beef.
2. Make the Sauce: In a large pot, combine the dried peppers, onion, cloves, cinnamon stick, black peppercorns, and garlic cloves.
Add enough water to cover everything, then bring to a boil over medium-high heat. Let it cook for about 30 minutes, until the peppers are soft and the onion is tender.
3. Blend It Up: Use a spoon to transfer the peppers, onion, cloves, and garlic to a blender. Get rid of the cinnamon stick and the water.
Add the chipotle peppers, tomatoes, and 2 cups of beef stock, then blend until the sauce is completely smooth. Set it aside.
4. Slow-Cook the Beef: In a crock pot, combine the blended sauce, the remaining beef stock, sugar, garlic powder, cumin, paprika, apple cider vinegar, and bay leaves.
Stir well, then add the seared beef. Cover and cook on high for about 4 hours, until the beef is tender and easy to shred.
5. Shred the Beef: Transfer the cooked beef to a cutting board and shred with two forks. Taste and season as needed.
6. Prepare the Tacos: Heat 1 tablespoon of canola oil in a skillet over medium heat. Dip a tortilla into the sauce, then place it in the skillet.
Press down with a spatula, letting it cook for 1-2 minutes until the bottom is golden.
7. Fill and Fold: Flip the tortilla and quickly sprinkle shredded cheese over the entire surface, then add some of the shredded beef.
You can also drizzle a little birria consomé on it. Cook until the bottom is lightly charred, then fold the tortilla in half to form a taco.
8. Serve: Transfer to a plate and serve with chopped cilantro, onions, and a bowl of the consomé for dipping. Enjoy your delicious birria tacos!
Even though these delicious Birria Tacos will take some time to make, I can guarantee that this recipe will become something you will gladly come back to every time.