Description
Slow Cooker Birria Tacos are a flavorful and tender Mexican dish made with slow-cooked beef pot roast simmered in a rich and spicy adobo sauce. Perfectly shredded and served in corn tortillas with melted cheese, fresh onion, and cilantro, these tacos are accompanied by a flavorful consommé for dipping, offering a delicious and authentic comfort food experience.
Ingredients
Units
Scale
Beef and Marinade
- 2 1/2 lb beef pot roast or chuck roast (trimmed and cut into 2-3 large pieces)
- 1 1/2 cups yellow onion (chopped, plus more for garnish)
- 4 large garlic cloves (smashed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano (Mexican oregano if available)
- 1 teaspoon cumin
- 2 teaspoons chili powder blend
- 1/2 teaspoon cinnamon (or 1 small cinnamon stick)
- 3 ounces chipotle in adobo (see notes for alternative)
- 1 cup canned crushed tomatoes (fire roasted preferred)
- 3 cups beef broth
- 1 tablespoon white vinegar
- 2 teaspoons kosher salt
- 2 bay leaves
For Serving
- 16 corn tortillas
- 2 cups shredded Monterey Jack (or Oaxaca or queso Chihuahua)
- 1/2 cup chopped fresh cilantro
- Lime wedges (optional)
Optional Chiles for Authentic Flavor
- 2 dried guajillo chiles
- 1 dried ancho chile
- 1 dried chile de árbol (optional, for heat)
Instructions
- Brown the Beef: Heat a large skillet over medium heat and spray with cooking spray. Brown the beef pot roast pieces on all sides in two batches to develop flavor. Transfer the browned beef to the slow cooker.
- Prepare the Sauce: In a blender or food processor, combine 1 cup chopped onion, smashed garlic cloves, garlic powder, onion powder, dried oregano, cumin, chili powder blend, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, and kosher salt. Blend until smooth.
- Slow Cook: Pour the blended sauce over the beef in the slow cooker. Add bay leaves. Cover and cook on low heat for 8 hours until the beef is tender and shreddable.
- Shred the Beef: Remove the beef from the slow cooker and shred it using two forks. Strain the cooking broth to remove solids and return the shredded beef to the slow cooker along with ½ cup of the broth to keep warm. Reserve the remaining consommé for dipping.
- Prepare the Tacos: Quickly dip each corn tortilla in the warm consommé. Place the dipped tortilla on a hot skillet or griddle. Add about 3 tablespoons of shredded beef, 2 tablespoons of shredded cheese, and garnish with some chopped onion and cilantro. Fold the tortilla in half and cook like a quesadilla until both sides are browned and the cheese is melted.
- Serve: Serve the birria tacos hot with additional raw chopped onion, cilantro, and lime wedges if using. Accompany with the remaining consommé in small bowls for dipping the tacos.
Notes
- For more authentic birria flavor: Replace the chipotle in adobo with dried chiles such as 2 guajillo chiles, 1 ancho chile, and optionally 1 chile de árbol for heat. Remove stems and seeds from dried chiles, soak them in hot water for about 20 minutes until softened, then blend with the other sauce ingredients before slow cooking.
- Be sure to brown the beef well to build deep flavors in the final dish.
- Use fire roasted crushed tomatoes if available to add smoky depth.
- Consommé broth is key for dipping and gives birria tacos their signature taste.
Nutrition
- Serving Size: 1 serving (2 tacos with consommé)
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
