These Easy Birria Tacos are packed with juicy beef, rich spices, and melted cheese, all cooked in a slow cooker for that perfect, cozy meal. Who doesn’t love taco night, right?
Making these tacos in the slow cooker is a lifesaver! Just toss everything in, let it cook, and soon you’ll have a delicious feast. Perfect for sharing or perfect for you—no judgment here! 😄
Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking as it becomes tender and flavorful. If you can’t find it, you can use brisket or beef shoulder instead. Both will work well in this recipe.
Dried Peppers: Guajillo and ancho add a rich flavor. If unavailable, you may substitute with chipotle for a bit of heat or a pinch of chili powder, but adjust amounts to taste.
Vinegar: Vinegar helps balance flavors. You can swap white vinegar for apple cider vinegar if you prefer a sweeter note.
Cheese: Oaxaca cheese is traditional, but mozzarella is an easy swap. If you’re looking for something with a kick, try crumbled queso fresco or pepper jack.
Tortillas: Corn tortillas are ideal for authentic tacos. If you need a gluten-free option, look for corn tortillas labeled gluten-free or use lettuce wraps for a fresh touch.
How Do I Get the Most Flavor from the Chiles?
Toasting the chiles is a crucial step. This releases their oils and deepens their flavors. Here’s how to do it effectively:
- Heat a dry skillet on medium. Toss in the guajillo and ancho peppers for about 2-3 minutes. You want them fragrant, not burnt!
- Once toasted, immerse them in warm water for 15 minutes. This softens them, making blending easier.
Remember, the key to good flavor lies in this preparation step, so don’t rush it!
Easy Birria Tacos Recipe In The Slow Cooker
Ingredients You’ll Need:
For The Beef and Sauce:
- 2 lbs beef chuck roast
- 1 onion, quartered
- 4 cloves garlic, minced
- 4 dried guajillo peppers, stems and seeds removed
- 2 dried ancho peppers, stems and seeds removed
- 2 cups beef broth
- 1 tbsp vinegar (white or apple cider)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- Salt to taste
For The Tacos:
- 12 corn tortillas
- 1 cup cheese (like Oaxaca or mozzarella), shredded
- Fresh cilantro, chopped, for garnish
- Chopped onion, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This delicious birria tacos recipe requires about 15 minutes for preparation and around 6 to 8 hours of cooking time in the slow cooker. After that, you’ll have tender, flavorful meat perfect for tacos! It’s a great option for a busy day.
Step-by-Step Instructions:
1. Prepare the Chiles:
Start by toasting the guajillo and ancho peppers in a dry skillet over medium heat. Toast them for about 2-3 minutes until they’re fragrant, but be mindful not to burn them. After that, soak the toasted peppers in warm water for about 15 minutes to soften them up.
2. Blend the Sauce:
Once the chiles are soft, drain the water and add them to a blender. Toss in the quartered onion, minced garlic, beef broth, vinegar, cumin, oregano, cinnamon, black pepper, and a touch of salt. Blend everything together until it’s smooth and creamy. This sauce will add fantastic flavor to your meat.
3. Slow Cook the Meat:
Put the beef chuck roast in your slow cooker and pour the blended sauce all over it, making sure the beef is nicely coated. Cover the slow cooker and cook on low for 6-8 hours. When the meat is tender and starts to shred easily, it’s done!
4. Shred the Meat:
After cooking, carefully take the beef out of the slow cooker. Use two forks to shred the meat into bite-sized pieces. Don’t forget to get rid of any excess fat! Once shredded, return the beef to the slow cooker and mix it well with the delicious sauce.
5. Prepare the Tacos:
Heat a skillet over medium heat and lightly toast the corn tortillas until warm. For each tortilla, place a generous amount of the shredded beef and sprinkle some cheese on one half. Fold the tortilla over and cook for another 1-2 minutes until the cheese melts and the tortilla is crispy.
6. Serve:
Enjoy the birria tacos hot! Garnish them with fresh cilantro and chopped onions. Pair your tacos with lime wedges on the side for a zesty finish. Don’t forget to serve with a side of broth for dipping—it’s the best part!
Enjoy your flavorful birria tacos!
Can I Use Different Cuts of Meat?
Yes, you can! While beef chuck roast is recommended for its tenderness, you can substitute it with brisket or short ribs. Just keep in mind that the cooking time may vary slightly depending on the cut; always look for fork-tender meat as your indicator of doneness.
How Do I Store Leftovers?
Store any leftover birria and tortillas separately in airtight containers. The birria will stay fresh in the fridge for about 3-4 days, while the tortillas can last for about a week. To reheat, warm the birria on the stove over low heat and re-toast the tortillas in a skillet to regain their crispiness!
Can I Make a Vegetarian Version?
Absolutely! For a vegetarian twist, use jackfruit or mushrooms as the main filling. You can follow the same steps for preparing the sauce, and ensure to replace the beef broth with vegetable broth. This will give you a delicious and hearty alternative!
What Should I Serve with Birria Tacos?
Birria tacos are great on their own, but you can elevate the meal with sides like Mexican rice, refried beans, or a fresh salad. Don’t forget the dipping broth – it’s a traditional and tasty addition to enjoy your tacos!
