Description
Equipment
Slow Cooker
Ingredients
2 ½lbbeef pot roast or chuck roast, trimmed and cut into 2-3 large pieces*
1 ½cupsyellow onion, chopped, plus more for garnish
4largegarlic cloves, smashed
1teaspoongarlic powder
1teaspoononion powder
1teaspoondried oregano, mexican oregano if you can find it, it is more citrusy
1teaspoonscumin
2teaspoonschili powder blend
½teaspooncinnamon, or 1 small cinnamon stick
3ounceschipotle in adobo, see notes
1cup cannedcrushed tomatoes, fire roasted if you can find it
3cupsbeef broth
1tablespoonwhite vinegar
2teaspoonskosher salt
2bay leaves
16corn tortillas
2cupsshredded Monterey jack, Oaxaca or queso chihuahua
½cupchopped fresh cilantro, for serving
lime wedges, optional for serving
guajillo, ancho and arbol chiles, optional in place of chipotle for a more traditional birria. See note below.
Instructions
- Heat a large skillet over medium heat and spray with cooking spray. Brown the beef on all sides in two batches. Transfer the beef to the slow cooker.
In a blender, or food processor, blend 1 cup onion, garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomato, beef broth, white vinegar and salt. Pour over beef. Add bay leaves and cook on low heat for 8 hours.
Shred beef strain the broth. Return beef to slow cooker with ½ cup broth and keep warm. Save remaining broth for dipping tortillas and serving.
To serve:
- Quickly dip tortilla in the consommé (broth) and add to a hot skillet or griddle.
Add 3 tablespoons of shredded beef and 2 tablespoons shredded cheese to the tortilla with some onion and cilantro. Fold and cook like a quesadilla until browned on each side.
- Serve birria tacos with raw chopped onion and cilantro, plus remaining consommé in a small bowl, for dipping.
Last Step:
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Notes
To Make It More Traditional:
This recipe was designed to use easy-to-find ingredients, but if you want a more authentic flavor, you can swap the chipotle for dried chiles instead. Omit the chipotle in adobo and use:
2 dried guajillo chiles (for a mild, fruity flavor)
1 dried ancho chile (for rich, smoky depth)
1 dried chile de árbol (for heat — optional if you want it spicy)
Remove the stems and seeds, then soak the dried chiles in hot water for about 20 minutes until softened. Blend the softened chiles with the sauce ingredients before cooking.
Craving the best birria tacos recipe? This easy slow cooker version makes tender, juicy tacos with rich, authentic flavor—perfect for dipping into flavorful consommé. Set it and forget it!
*Start with a 2 3/4 or 3 lb roast and trim.
Nutrition
Serving: 2tacos, Calories: 394kcal, Carbohydrates: 25.5g, Protein: 42.5g, Fat: 14.5g, Saturated Fat: 7g, Cholesterol: 121.5mg, Sodium: 1067mg, Fiber: 5g, Sugar: 5.5g
