Easy Slow Cooker Birria Tacos (Crispy, Juicy & So Flavorful)

birria meat

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef is lower in fat, while pork shoulder is often more affordable.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be less expensive.

Toast 6 guillo and 4 ancho chilies for about 1 minute per side.

Snip the stems off the toasted chilies and soak them in a bowl of hot water for about 15 minutes.

Roast 1 quartered onion, some cherry tomatoes, and 5 cloves of garlic under the broiler until the tomatoes pop and the garlic and onions are golden brown.

Blend the roasted vegetables with the soaked chilies, adding 1 teaspoon cumin, 1 teaspoon dried oregano, 1/2 teaspoon cinnamon, salt, pepper, 1 tablespoon lime juice, and 1/4 cup beef broth to help it blend smoothly.

Pat dry a chuck roast (1.5 to 5 pounds) and season it with salt and pepper on both sides.

Sear the roast in a pan with olive oil over medium-high heat for a couple of minutes per side until it releases from the pan.

Place the seared roast in a slow cooker and pour the blended chili sauce on top.

Pour 2 cups of beef broth around the outside of the beef (use closer to 4 cups for larger cuts).

Cook on low for 8 hours or on high for a shorter time.

Shred the beef after cooking.

Strain the sauce from the slow cooker to make consomé for dipping.

Dip corn tortillas in the consomé, fill them with shredded beef and Monterey Jack cheese.

Cook the filled tortillas in a non-stick skillet over medium heat for about 2 minutes per side until golden brown and crispy, and the cheese is melted.

Top the tacos with raw chopped onions and cilantro (or lettuce if cilantro is unavailable) and serve with fresh lime and a bowl of consomé for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens