Irresistibly Easy Slow Cooker Birria Tacos for Cozy Nights
Delicious Slow Cooker Birria Tacos are a must-try comfort food for cozy nights, combining tender beef and rich flavors.
Equipment
- slow cooker
- skillet
- Blender
Ingredients
For the Beef
- 3 pounds Beef Chuck Roast Substitute with brisket for a different texture.
- 1 pound Beef Short Ribs Can replace with more chuck roast if preferred.
For the Spice Blend
- 4 units Guajillo Chiles Dried New Mexico chiles can be a substitute.
- 2 units Ancho Chiles Can swap with pasilla chiles.
- 2 units Pasilla Chiles Use smoked cumin if unavailable.
- 2 teaspoons Cumin Seeds Ground cumin can be used but halve the amount.
- 1 tablespoon Dried Oregano Italian herb blend can work as an alternative.
- 1 teaspoon Ground Cinnamon Nutmeg can be substituted sparingly.
- 1 teaspoon Black Peppercorns Ground versions can be used with reduced quantities.
- 5 units Whole Cloves Ground versions can be used with reduced quantities.
For the Aromatics
- 1 medium White Onion Yellow onion is an alternative.
- 4 cloves Garlic Cloves Use garlic powder in a pinch (1 clove = 1/8 tsp).
- 2 units Roma Tomatoes Canned tomatoes can be used.
- 1 leaf Bay Leaf Remove before serving.
For the Broth
- 4 cups Beef Broth Homemade stock can be a flavorful replacement.
- 1 cup Water Adjust as needed.
- 1 tablespoon Apple Cider Vinegar Lime juice can be a substitute.
- 2 teaspoons Kosher Salt Taste before adjusting.
For the Tortillas & Toppings
- 12 units Corn Tortillas Consider flour tortillas for a different bite.
- 1 cup Diced White Onion Scallions and parsley can substitute.
- 1 cup Fresh Cilantro
- 2 units Lime Wedges Any citrus wedge can substitute.
- 1 cup Shredded Oaxaca or Mozzarella Cheese Cheddar or pepper jack are good alternatives.
- 1 tablespoon Vegetable Oil Essential for frying tortillas.
Instructions
Cooking Instructions
- Toast Chiles: In a dry skillet, gently toast guajillo, ancho, and pasilla chiles for about 3-4 minutes until fragrant.
- Sauté Aromatics: In the same skillet, sauté the chopped white onion and minced garlic for 5-6 minutes until charred and aromatic.
- Blend Sauce: In a blender, combine the toasted chiles, sautéed onion, garlic, Roma tomatoes, cumin, oregano, and cinnamon. Blend until smooth.
- Prepare Slow Cooker: In your slow cooker, combine the beef chuck roast and short ribs with the blended sauce, beef broth, and bay leaf. Stir gently.
- Slow Cook: Cover the slow cooker and set it to low. Cook for about 8 hours, or until the beef is tender.
- Strain Broth: Strain the liquid through a fine-mesh sieve to create a flavorful consommé. Adjust seasoning if needed.
- Fry Tortillas: Heat vegetable oil in a skillet. Dip corn tortillas in warm consommé, then fry until crispy.
- Assemble Tacos: Fill crispy tortillas with the shredded beef, and top with diced white onion, fresh cilantro, and lime juice.
Notes
Optional: Serve with avocado slices or a sprinkle of cheese for an indulgent touch. Always sample the consommé before plating.