Description
A slow-cooker birria taco recipe featuring tender beef chuck roast, a rich adobo sauce made from guajillo and ancho chiles, and a flavorful consomme for dipping. This easy, set-it-and-forget-it meal is perfect for busy weeknights and gatherings.
Ingredients
Scale
- 3–4 pounds beef chuck roast, cut into 2–3 inch chunks
- 2 cups beef broth (low sodium)
- 1 large yellow onion, quartered
- 6–8 cloves garlic, smashed
- 2 dried bay leaves
- 6–8 dried guajillo chiles, stems and seeds removed
- 4–6 dried ancho chiles, stems and seeds removed
- 1/4 cup apple cider vinegar
- 2 tablespoons white vinegar
- 1 teaspoon black peppercorns
- 3–4 whole cloves
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano (Mexican or regular)
- 1 extra dried bay leaf
- 1/2 teaspoon dried thyme
- 1 tablespoon salt
- 12–16 small corn tortillas
- 2 cups shredded Monterey Jack or Oaxaca cheese
- 1/2 cup crumbled queso fresco
- 1/2 cup finely diced white onion (for garnish)
- 1/2 cup chopped fresh cilantro (for garnish)
- 2–3 limes, cut into wedges
Instructions
- Prepare the chiles: Remove stems and seeds from guajillo and ancho chiles. Tear into pieces and soak in hot water for 20-30 minutes until soft.
- Blend the adobo: Drain chiles, reserving some soaking liquid. Blend chiles with vinegar, garlic, spices, and 1/2 cup soaking liquid until smooth. You should have about 1.5 cups of sauce.
- Prep the beef: Season beef chunks generously with salt and pepper.
- Combine in crockpot: Place beef, quartered onion, smashed garlic, bay leaves, and remaining spices in the slow cooker. Pour the blended adobo sauce and beef broth over everything. Stir gently.
- Cook: Cover and cook on LOW for 8 hours until meat is fork-tender.
- Shred the meat: Remove beef and shred with two forks, discarding large fat pieces. Strain the broth through a fine-mesh sieve to create the consomme.
- Assemble tacos: Heat a skillet over medium heat. Dip tortillas in consomme, place in skillet, sprinkle cheese on one half, fold, and cook until crispy and cheese is melted.
- Serve: Top tacos with diced onion, cilantro, and lime wedges. Serve with extra consomme on the side for dipping.
Notes
Do not skip the straining step for the broth. Toasting chiles before soaking enhances flavor but is optional for this method. The recipe is naturally gluten-free. Leftover consomme can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 3
- Protein: 25
Keywords: birria tacos, crockpot birria, slow cooker tacos, beef birria, consomme dip, mexican food, easy dinner, comfort food