Description
Slow Cooker Birria Tacos are a flavorful Mexican dish featuring tender, slow-cooked beef pot roast simmered in a rich adobo and chipotle-infused broth, served on warm corn tortillas with melted cheese, fresh onion, and cilantro. This recipe uses a slow cooker to develop deep, complex flavors and tender meat perfect for dipping in the savory consommé broth.
Ingredients
Meat and Broth
- 2 ½ lb beef pot roast or chuck roast (trimmed and cut into 2-3 large pieces)
- 3 cups beef broth
- 2 bay leaves
Spices and Flavorings
- 1 ½ 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 preferred)
- 1 teaspoon cumin
- 2 teaspoons chili powder blend
- ½ teaspoon cinnamon (or 1 small cinnamon stick)
- 3 ounces chipotle in adobo
- 1 cup canned crushed tomatoes (fire roasted if available)
- 1 tablespoon white vinegar
- 2 teaspoons kosher salt
Tortillas and Toppings
- 16 corn tortillas
- 2 cups shredded Monterey Jack (Oaxaca or queso Chihuahua)
- ½ cup chopped fresh cilantro (for serving)
- Lime wedges (optional for serving)
Optional
- Guajillo, ancho, and arbol chiles (optional substitute for chipotle for a more traditional birria flavor)
Instructions
- Brown the beef: Heat a large skillet over medium heat and spray with cooking spray. Brown the beef pieces on all sides in two batches, ensuring a nice sear. Transfer the browned beef to the slow cooker.
- Prepare the sauce: In a blender or food processor, combine 1 cup chopped onion, garlic cloves, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, and kosher salt. Blend until smooth to create the rich adobo sauce.
- Cook in slow cooker: 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 easily shredded.
- Shred the beef: Remove the beef from the slow cooker and shred it using two forks. Strain the broth to remove solids and reserve the consommé.
- Keep warm: Return shredded beef to the slow cooker with ½ cup of the strained broth to keep warm. Save the remaining broth for dipping the tacos.
- Prepare tortillas: Quickly dip each corn tortilla into the consommé (broth), then place it onto a hot skillet or griddle.
- Assemble the tacos: Add about 3 tablespoons of shredded beef and 2 tablespoons of shredded cheese onto each tortilla. Top with some chopped onion and cilantro. Fold the tortilla in half like a quesadilla.
- Cook the tacos: Cook folded tortillas on the skillet until browned and crispy on each side and the cheese is melted inside.
- Serve: Serve the birria tacos hot with extra chopped onions, cilantro, lime wedges, and a small bowl of the consommé broth on the side for dipping.
Notes
- If you want a more traditional birria flavor, replace the chipotle in adobo with a blend of dried guajillo, ancho, and arbol chiles.
- When browning beef, do it in batches to avoid overcrowding the pan and ensure good searing.
- Save the consommé broth for tortilla dipping - it adds to the authenticity and richness of the tacos.
- Use Monterey Jack, Oaxaca, or queso Chihuahua cheese for authentic melting and flavor.
- Garnish generously with fresh chopped onion and cilantro for the best texture and freshness contrast.
