Slow Cooker Birria Tacos

These mouthwatering Slow Cooker Birria Tacos will be the new taco Tuesday tacos. Slow-cooked to perfection, the tender and flavorful beef chuck roast is bathed in a rich and aromatic chili sauce, resulting in a melt-in-your-mouth filling for your tacos.

With a hint of smokiness and a touch of heat, these tacos are a true fiesta for your senses. Whether you’re hosting a gathering or simply craving a taste of authentic Mexican cuisine, these slow cooker birria tacos are an irresistible treat that will have everyone coming back for seconds.

Recipe Notes:

Searing meat before adding it to a crockpot is an optional step that can enhance the flavor and texture of the final dish. Here are a few reasons why searing is often recommended:

When you sear meat, especially beef, at high heat results in the browning of the meat’s surface, creating complex flavors and aromas. The caramelization of the natural sugars in the meat contributes to a richer, more savory taste in the dish.

While searing can add flavor and texture, it is not mandatory. If you’re short on time or prefer to skip this step, you can still make delicious crockpot recipes by directly adding the meat to the slow cooker. The slow cooking process will still yield tender and flavorful results.

Slow and low cooking: Birria is traditionally cooked slowly over low heat to allow the flavors to meld and the meat to become tender.

Shred the meat: Once the meat is fully cooked, remove it from the crockpot and shred it using two forks. Take your time to shred the meat into small, bite-sized pieces. This step ensures the meat is tender and makes it easier to assemble the tacos.

Don’t waste the cooking liquid: The flavorful liquid left in the crockpot can be strained and served as a dipping sauce alongside the tacos. This sauce, often referred to as consommé, adds an extra layer of richness to the tacos. Offer it as a side for dipping or as a flavorful broth for sipping.

What cut of meat is best for birria tacos?

Choose the right cut of meat: For Birria Tacos, it’s best to use a tough and flavorful cut of meat such as beef chuck roast. The connective tissues in this cut break down during slow cooking, resulting in tender and succulent meat.

How should I serve these tacos?

Serve with traditional toppings: Birria Tacos are often served with traditional toppings such as chopped fresh cilantro, diced onions, lime wedges, and shredded cheese. These toppings complement the flavors of the birria and add freshness to the tacos.

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Slow Cooker Birria Tacos

In a cast iron skillet add 2 tablespoons of olive oil and sear all sides of chuck roast.
Place the seared beef chunks in the crockpot and pour tomatoes over them. Add the beef broth and stir to combine. Make sure the beef is fully submerged in the liquid..
Add the beef broth and stir to combine. Make sure the beef is fully submerged in the liquid.
Add remaining ingredients ( peppers, onion, limes, apple cider vinegar, tomato paste, garlic, paprika, salt, pepper, ginger, cinnamon, coriander and bay leaves) to the slow cooker and stir.
Cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the beef is tender and easily shreds.
Once the beef is cooked. Remove bay leaves and lime quarters. Then meat from the crockpot and shred it using two forks.
In a blender or food processor, add the ingredients from the crockpot after you have removed the roast, blend until you have a smooth sauce.
In a large bowl with a strainer, strain sauce through the strainer. Smash with a spatula to get all the juices out. Discard the “pulp”.
Dip tortillas into sauce and fry in a cast iron skillet over medium heat.
Add queso and shredded meat and fold the tortilla in half.
Cook folded tacos in the skillet, a few at a time, and cook until they are golden brown and crispy on both sides. Repeat with the remaining tacos.
Serve the birria tacos with cheese, chopped cilantro, diced onions, and lime wedges. You can also serve them with the reserved dipping sauce on the side.