Description
Slow Cooker Birria Tacos are rich, tender, and flavorful beef tacos where chuck roast is slow-cooked with a smoky, spicy sauce made from rehydrated dried chilies and traditional Mexican spices. Served with melted Monterey jack cheese inside crispy corn tortillas and garnished with fresh onion and cilantro, these tacos are accompanied by a flavorful broth for dipping, making an authentic and satisfying meal perfect for gatherings or a comforting weeknight dinner.
Ingredients
Scale
Meat and Broth
- 3 pounds chuck roast
- 4 cups beef broth
- 3 bay leaves
Chili Sauce
- 2 dried guajillo peppers
- 2 dried ancho chiles
- 4 garlic cloves
- 1 yellow onion (whole, for blending)
- 1 (15 oz) can tomato sauce
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- 2 tablespoons apple cider vinegar
Taco Assembly
- 10-12 corn tortillas
- 12 ounces shredded Monterey jack cheese
- 1 yellow onion, diced (for garnish)
- 1 bunch cilantro, chopped (for garnish)
Instructions
- Rehydrate Peppers: Cut open the dried guajillo and ancho peppers, removing stems and seeds. Tear them into smaller pieces and place in a bowl with boiling water. Let soak for 10 minutes, then drain, ensuring not to soak more than 20 minutes to preserve flavor.
- Brown the Beef: Preheat a large skillet or cast iron pan to medium-high heat. Cut the chuck roast into four equal pieces. Sear each piece for 3 to 4 minutes on each side until evenly browned. Transfer the browned beef to the slow cooker.
- Make the Sauce: Add the rehydrated peppers, garlic cloves, whole yellow onion, tomato sauce, oregano, cumin, kosher salt, and apple cider vinegar into a food processor. Blend until you achieve a smooth, rich sauce.
- Slow Cook the Beef: Pour the blended sauce over the beef in the slow cooker. Add bay leaves and beef broth. Stir gently to combine. Cover and cook on low for 7 to 8 hours, allowing the flavors to meld and the beef to become tender.
- Skim Oil: Once cooking is complete, carefully skim off the layer of oil from the top of the broth with a ladle or wide spoon into a bowl. Set aside this flavorful oil for frying the tortillas later.
- Shred the Beef: Remove the beef from the slow cooker onto a cutting board. Use forks to shred the meat finely.
- Prepare to Cook Tacos: Heat a large skillet or flattop griddle to medium heat. If using a skillet, cook tacos in batches. Keep finished tacos warm in a low oven if needed.
- Cook the Tacos: Dip one side of each tortilla into the reserved oil from the slow cooker. Place the oiled side down on the hot skillet. Spread a couple tablespoons of shredded Monterey jack cheese on top, then add shredded beef on one half of the tortilla over the cheese. Once the cheese begins to melt, fold the tortilla in half with a spatula. Cook until the taco is crispy and golden on the bottom, then flip to cook the other side until crisp.
- Serve and Garnish: Open the tacos and sprinkle with diced onion and chopped cilantro. Serve with small bowls of the rich broth for dipping. Enjoy dipping your crispy, cheesy birria tacos into the warm flavorful broth for the full traditional experience.
Notes
- Soaking dried chilies too long results in a bitter taste; 10-20 minutes is ideal.
- Use a cast iron skillet for best searing results, but any heavy skillet will work.
- If you prefer a spicier birria, consider adding a chipotle pepper or more dried chilies.
- Kosher salt enhances flavor but adjust to taste if using regular table salt.
- Leftover birria beef and broth keep well refrigerated for up to 3 days or frozen for longer storage.
- For a gluten-free meal, ensure corn tortillas are 100% corn with no wheat flour.
- Use the reserved oil from the slow cooker for the authentic crispy taco texture; regular cooking oil can be substituted if needed.
