Slow Cooker Birria Tacos

5 from 3 votes

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 Time10

Cook Time8

Total Time8 10

Course: Dinner

Cuisine: beef, Crockpot, Mexican, Slow cooker

Keyword: tacos

Servings:

Calories: 376kcal

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.

Note: Nutritional info is for meat only.