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.

Slow Cooker Birria 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.

Birria Taco Meat in a slow cooker

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.
ingredients for slow cooker birria
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

  1. In a cast iron skillet add 2 tablespoons of olive oil and sear all sides of chuck roast.browning meat in pan
  2. 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..beef and peppers added to pot
  3. Add the beef broth and stir to combine. Make sure the beef is fully submerged in the liquid.broth added to slow cooker
  4. 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.onion, limes, apple cider vinegar, tomato paste, garlic, paprika, salt, pepper, ginger, cinnamon, coriander and bay leaves added to slow cooker
  5. Cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the beef is tender and easily shreds.cooked slow cooker birria tacos in slow cooker
  6. Once the beef is cooked. Remove bay leaves and lime quarters. Then meat from the crockpot and shred it using two forks.cooked meat on plattershredded beef on tray
  7. 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.sauce in blender
  8. 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”.straining sauce in strainersauce in small bowl
  9. Dip tortillas into sauce and fry in a cast iron skillet over medium heat.
  10. Add queso and shredded meat and fold the tortilla in half.2 tortillas in a pan with beef, onion and cilantro
  11. 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.Slow Cooker Birria Tacos on a platter
  12. 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.Slow Cooker Birria Taco being dipping in sauce
5 from 2 votes

Slow Cooker Birria Tacos

These Slow Cooker Birria Tacos are slow-cooked to perfection, and bathed in a rich and aromatic chili sauce, resulting in a melt-in-your-mouth tacos.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients
 

  • 4 lb. Chuck Roast Cut into quarters
  • 5-6 Dried Chipotle Peppers stem cut off and seeded
  • 3 Chili de Arbol stem cut off and seeded
  • 32 oz. Beef Stock
  • 14 oz. Fire Roasted Tomato
  • 1 medium White Onion diced
  • 2 Limes cut into quarters
  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons Tomato Paste
  • 4 cloves Garlic minced
  • 2 tablespoons Mexican Oregano
  • 1 tablespoon Paprika
  • 1 tablespoon Salt
  • 2 teaspoons Black Pepper
  • 2 teaspoons Ginger
  • 2 teaspoons Cinnamon
  • 2 teaspoons coriander
  • 2 bay leaves

Optional toppings

  • Cilantro
  • diced White Onion
  • shredded cheese
  • tortillas

Instructions

  • 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 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.

Notes

Note: Nutritional info is for meat only.

Nutrition

Calories: 376kcal | Carbohydrates: 10g | Protein: 38g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1115mg | Potassium: 865mg | Fiber: 2g | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 5mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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