Authentic Slow Cooker Birria Tacos Recipe

Birria, a traditional Mexican dish hailing from the state of Jalisco, has recently gained widespread popularity, particularly in the form of Birria Tacos. This hearty, flavorful dish is made by slow-cooking meat in a rich and aromatic broth, typically served with tortillas and a variety of garnishes. The tender, juicy beef or goat meat, paired with the bold, complex flavors of dried chilies and spices, makes Birria one of the most beloved Mexican dishes.

Birria Tacos, often referred to as “Quesabirria Tacos” when cheese is included, are particularly famous for their crispy, cheesy tortillas filled with tender birria meat, served with a side of broth for dipping. The slow-cooker method allows the flavors to meld together beautifully, creating a tender, melt-in-your-mouth dish that’s perfect for any occasion, from a casual weeknight meal to a celebratory feast.

This recipe will walk you through the process of making Authentic Slow Cooker Birria Tacos, from selecting the right meat to crafting the perfect broth and assembling your tacos. By the end, you’ll have all the knowledge to create this mouthwatering dish in the comfort of your home.

Step-by-Step Instructions

Step 1: Preparing the Chilies

Before you begin cooking the meat, it’s essential to prepare the chilies that will flavor your broth. Here’s how to properly rehydrate and prepare them:

1. Deseed the Chilies: Remove the stems and seeds from the guajillo, ancho, pasilla, and chipotle chilies. Be careful, as the seeds can add unwanted bitterness to the broth.

2. Toast the Chilies: Lightly toast the dried chilies in a dry skillet over medium heat for about 2–3 minutes. Don’t let them burn. Toasting enhances the chilies’ flavors, making them more aromatic.

3. Soak the Chilies: After toasting, transfer the chilies to a bowl and cover them with hot water. Let them soak for about 10–15 minutes, or until they become soft and pliable.

4. Blend the Chilies: Once softened, transfer the chilies to a blender, along with a bit of the soaking water. Blend until smooth. If necessary, add more soaking water to achieve a smooth, pourable consistency.

Step 2: Preparing the Meat

1. Trim and Season the Meat: If you’re using beef chuck roast or short ribs, trim off any excess fat. Cut the beef into large chunks that will fit into your slow cooker. Season the meat generously with salt, pepper, and cumin.

2. Sear the Meat (Optional but Recommended): Heat a couple of tablespoons of oil in a large skillet over medium-high heat. Brown the meat on all sides for about 4–5 minutes. This step adds an additional layer of flavor and depth to the meat.

Step 3: Cooking the Broth

1. Sauté the Aromatics: In the same skillet used to sear the meat, add a little more oil if needed. Sauté the chopped onions and garlic for 2–3 minutes, until fragrant.

2. Add Tomatoes and Spices: Add the chopped tomatoes to the skillet and cook them down until they soften, about 4 minutes. Then, add the cinnamon stick, cloves, bay leaves, and oregano. Stir everything together to release the spices’ aromas.

3. Add the Chili Paste: Pour the chili paste from the blender into the skillet with the sautéed aromatics and tomatoes. Stir to combine.

4. Add the Liquids: Pour in about 4 cups of water or beef broth to the skillet, scraping the bottom to release any flavorful bits stuck to the pan. Add the apple cider vinegar and stir.

5. Simmer the Broth: Let the broth simmer for 10–15 minutes to allow the flavors to combine. Taste and adjust seasoning if necessary with salt, pepper, or additional vinegar.

Step 4: Slow Cooking the Birria

1. Transfer to the Slow Cooker: Transfer the seared beef chunks and the chili broth mixture into the slow cooker. Stir to combine.

2. Cook the Birria: Set the slow cooker to low and cook for 7–8 hours, or until the meat is incredibly tender and shreds easily. Alternatively, you can cook on high for 4–5 hours.

3. Shred the Meat: Once the birria is fully cooked, remove the meat from the slow cooker and shred it using two forks. Discard any bones if you’re using short ribs.

4. Strain the Broth: If you prefer a smoother broth, strain it through a fine-mesh sieve to remove any solids. This will give you a silky, flavorful birria broth to serve with the tacos.

Step 5: Assembling the Birria Tacos

1. Heat the Tortillas: In a skillet, heat a small amount of oil over medium heat. Warm the corn tortillas for about 30 seconds per side.

2. Make Quesabirria (Optional): If you’re making quesabirria tacos, sprinkle a small amount of shredded cheese on one side of the tortilla while it’s still on the skillet. Let the cheese melt slightly before adding the shredded birria meat.

3. Fry the Tacos: Fold the tortilla over the meat and cheese. Fry each taco until the tortilla becomes crispy and golden brown, about 1–2 minutes per side.

4. Serve with Broth: Serve the birria tacos immediately with a small cup of the rich birria broth for dipping. Garnish with fresh cilantro, diced onion, and a squeeze of lime juice.

Tips for Success

1. Choosing the Right Meat: While beef chuck roast and beef short ribs are common choices, some people prefer using goat for an authentic birria flavor. Goat meat will require a slightly longer cooking time, but it is incredibly tender and flavorful when slow-cooked.

2. Balancing the Spice Level: Birria is meant to be flavorful and slightly spicy, but not overwhelmingly hot. If you’re sensitive to spice, you can reduce the number of chipotle chilies or add a touch more tomato to balance out the heat.

3. Broth vs. Sauce: Some people like their birria tacos served with a generous amount of broth, while others prefer a thicker sauce. If you want a more sauce-like consistency, reduce the broth while it’s cooking to thicken it up.

4. Make Ahead: Birria improves in flavor the next day, making it an ideal dish for meal prep or a large family gathering. You can store the shredded meat and broth in the fridge for up to 3 days.

5. Taco Variations: Experiment with different toppings and salsas. Pickled onions, salsa verde, and guacamole can elevate the flavor of your birria tacos.

Variations

Vegan/Vegetarian Birria:

You can make a vegetarian version of birria using plant-based meat (such as jackfruit or mushrooms) and vegetable broth. While the flavor profile will be different, it will still capture the essence of birria with the chili sauce and aromatics.

Instant Pot Birria:

If you’re short on time, you can make birria in an Instant Pot. Follow the same steps, but cook on high pressure for 45 minutes, allowing the pressure to release naturally. The result will be equally delicious.

Conclusion

Making Authentic Slow Cooker Birria Tacos from scratch takes time, but the results are absolutely worth it. From the smoky, rich, and flavorful broth to the tender, juicy meat that practically melts in your mouth, birria tacos are a true labor of love. Whether you’re serving them for a family dinner or at a special gathering, this dish is sure to impress. With this recipe, you can recreate the flavors of Jalisco right in your own kitchen, and enjoy the joy of birria tacos, complete with all the essential toppings and garnishes.

Yield: 12-16 Tacos

Authentic Slow Cooker Birria Tacos Recipe

Print

Birria, a traditional Mexican dish hailing from the state of Jalisco, has recently gained widespread popularity, particularly in the form of Birria Tacos. This hearty, flavorful dish is made by slow-cooking meat in a rich and aromatic broth, typically served with tortillas and a variety of garnishes. The tender, juicy beef or goat meat, paired with the bold, complex flavors of dried chilies and spices, makes Birria one of the most beloved Mexican dishes.

Prep Time 20 minutes

Cook Time 6 hours

Ingredients

• For the Birria:
• 3 lbs beef chuck roast or short ribs (bone-in or boneless)
• 2 dried guajillo chilies
• 2 dried ancho chilies
• 2 dried pasilla chilies (optional)
• 1 medium onion (peeled and quartered)
• 4 cloves garlic (peeled)
• 2 tomatoes (quartered)
• 1 tsp cumin
• 1 tsp ground oregano
• 1 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1 tbsp apple cider vinegar
• 3 cups beef broth (or water, if preferred)
• Salt and pepper to taste
• 2 bay leaves
• 1 tbsp olive oil (for searing)
• For the Tacos:
• 12-16 corn tortillas (depending on size)
• 1 cup chopped cilantro (for garnish)
• 1 cup diced onion (for garnish)
• Lime wedges (for serving)
• 1 cup queso fresco or Mexican cheese (optional)

Instructions

For the Birria:

1. Prepare the Dried Chilies:
   Start by removing the stems and seeds from the guajillo, ancho, and pasilla chilies. Toast the dried chilies in a dry skillet over medium heat for 1-2 minutes, just until fragrant, but be careful not to burn them. Once toasted, place the chilies in a bowl and cover with hot water. Let them soak for about 15 minutes to soften.
   
2. Sear the Meat:
   While the chilies are soaking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear the meat on all sides until it’s browned (about 3-4 minutes per side). Transfer the beef to the slow cooker.
   
3. Blend the Sauce:
   Once the chilies have softened, place them in a blender along with the onion, garlic, tomatoes, cumin, oregano, cloves, cinnamon, apple cider vinegar, and beef broth. Blend until the mixture is smooth. Taste the sauce and add more salt or pepper if needed.
   
4. Slow Cook the Birria:
   Pour the chili sauce over the beef in the slow cooker, adding the bay leaves. Set the slow cooker to low for 6-8 hours, or until the meat is tender and easily shreds with a fork.
   
5. Shred the Meat:
   Once the beef is fully cooked, remove it from the slow cooker and shred it using two forks. Strain the remaining sauce in the slow cooker to remove the solids and keep the rich broth for dipping. Keep the beef in the strained broth for extra flavor.
   

For the Tacos:

1. Prepare the Tortillas:
   Heat a large skillet or griddle over medium-high heat. Lightly toast the corn tortillas for about 30 seconds per side, just until they’re soft and warm.
   
2. Assemble the Tacos:
   Dip each tortilla into the reserved birria broth (just briefly, to coat the tortilla), then fill it with the shredded beef.
   
3. Crisp the Tacos:
   Place the filled tortillas back onto the skillet or griddle. Let them cook for 1-2 minutes per side, allowing the tortillas to become crispy and golden.
   
4. Garnish and Serve:
   Remove the tacos from the skillet and garnish with chopped cilantro, diced onion, and a sprinkle of cheese if desired. Serve with lime wedges and a small bowl of the reserved birria broth for dipping.

Notes

• Meat Choice: While beef chuck roast is the most common, you can also use beef short ribs or even a combination of beef and lamb for a more authentic flavor.
• Make it Spicy: If you like your birria spicy, add a couple of dried chipotle or arbol chilies to the sauce for extra heat.
• Taco Variations: Some prefer to melt cheese inside the taco before adding the meat (similar to a quesadilla). Try adding cheese before folding and frying for a cheesy variation.
• Broth for Dipping: The broth you reserve is a key component of birria tacos. You can dip the tacos in the broth before biting into them for maximum flavor.
• Slow Cooker vs. Stovetop: If you don’t have a slow cooker, you can simmer the birria on the stovetop in a large pot for 2-3 hours, ensuring the beef becomes tender and the flavors develop.