Print

Slow Cooker Birria Tacos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the warmth of slow-cooked birria tacos, featuring tender beef and rich flavors wrapped in fresh tortillas.

Ingredients

Scale
  • 8 pieces dried guajillo chiles
  • 2 pieces dried ancho chiles
  • 1 piece dried arbol chile
  • 3 large Roma tomatoes
  • 1 medium white or yellow onion, quartered
  • 6 cloves garlic, peeled
  • 3 cups beef broth
  • 2 tablespoons white vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon allspice
  • 3 pieces bay leaves
  • 3 to 5 pounds bone-in or boneless chuck roast
  • Yellow or white corn tortillas
  • Shredded cheese (Monterey Jack or Oaxaca)
  • Cilantro and chopped white onions (for serving)

Instructions

  1. Prepare the chiles by removing the stems and seeds.
  2. Char the tomatoes, onion, and garlic on a skillet for about 10 minutes.
  3. Blend the charred vegetables with chiles, beef broth, vinegar, and spices until smooth.
  4. Cook the chuck roast in a slow cooker and pour the sauce over it.
  5. Slow cook on low for about 8 hours until the meat is tender.
  6. Prepare the tacos by shredding the beef and warming the tortillas.
  7. Assemble the tacos by filling tortillas with beef and topping with cilantro and onions, serving with broth.

Notes

For deeper flavor, toast dried chiles before blending. For a thicker sauce, simmer uncovered the last hour.

Nutrition

Find it online: https://thestationrecipes.com/birria-tacos-slow-cooker/

Scroll to Top