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Slow Cooker Birria Tacos

Slow cooker birria tacos feature fork-tender beef simmered in a smooth chile sauce, then folded with Oaxaca cheese into tortillas that cook golden and crisp. Serve them with the rich broth for dipping, plus chopped onion, cilantro, and lime.
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Prep Time 30 minutes
Cook Time 9 hours
Soaking time 15 minutes
Total Time 9 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 970
Ingredients Equipment Method Notes

Ingredients
  

For the birria
  • 4 guajillo chiles dried, stemmed and seeded
  • 2 ancho chiles dried, stemmed and seeded
  • 2 cups water boiling
  • 3.5 lb beef chuck roast boneless, thawed and cut into 3-inch chunks
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp neutral oil
  • 1 white onion medium; half quartered and half finely chopped
  • 5 cloves garlic peeled
  • 1 can (14.5 oz) fire-roasted diced tomatoes undrained
  • 2 cups low-sodium beef broth divided
  • 2 tbsp apple cider vinegar
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp ground cinnamon
  • 0.125 tsp ground cloves
  • 2 bay leaves
For the tacos and serving
  • 12 corn tortillas 6-inch
  • 12 oz Oaxaca cheese shredded
  • 0.5 cup fresh cilantro chopped
  • 2 limes cut into wedges

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker
  • 1 blender

Method
 

Make the birria
  1. Put the guajillo and ancho chiles in a heatproof bowl and cover them with the boiling water.
  2. Soak the chiles for 15 minutes, until softened, then drain and discard the soaking water.
  3. Season the beef with the salt and pepper.
  4. Heat the oil in a 12-inch skillet over medium-high heat.
  5. Brown the beef in batches, about 8 minutes per batch, until browned on all sides.
  6. Blend the softened chiles, quartered half of the onion, garlic, tomatoes, 1 cup of the beef broth, vinegar, cumin, oregano, smoked paprika, cinnamon, and cloves until smooth.
  7. Transfer the beef to a 6-quart slow cooker and pour the chile sauce over it.
  8. Add the remaining 1 cup beef broth and the bay leaves.
  9. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and shreds easily.
  10. Transfer the beef to a plate and remove and discard the bay leaves.
  11. Skim the red fat from the broth into a shallow dish.
  12. Shred the beef with two forks and return it to the slow cooker.
Assemble and serve the tacos
  1. Wipe out the skillet and heat it over medium heat.
  2. Quickly dip a tortilla in the reserved fat, fill it with about 1/3 cup beef and 1 ounce cheese, then fold it.
  3. Cook the folded tortilla for 2 to 3 minutes per side until golden and crisp.
  4. Repeat with the remaining tortillas, beef, and cheese.
  5. Top the tacos with the chopped onion and cilantro.
  6. Serve with lime wedges and bowls of the broth for dipping.

Notes

For the crispiest tacos, dip each tortilla lightly in the reserved red fat before filling. Refrigerate leftover beef and broth for 3 to 4 days, or freeze for up to 3 months. For a dairy-free option, use a dairy-free melting cheese.