Birria Taco Recipe Slow Cooker – Easy Family Meal
I still remember the first time I tasted birria tacos. The flavors danced on my palate like a lively fiesta, and I knew I had to learn how to make them.
After several experiments in my kitchen, the slow cooker became my best friend in birria taco creation. It's simple, efficient, and delivers robust flavors with minimal effort.
So, if you're craving a dish that's perfect for any occasion, you’ve arrived at the right spot.
What is Birria Taco Recipe Slow Cooker?
At its heart, birria is a traditional Mexican stew, often made with goat or beef, accompanied by various spices. The tacos are created by taking the flavorful meat, shredding it, and stuffing it into tortillas.
Using a slow cooker allows the ingredients to meld beautifully, creating an immersive and rich flavor profile.
This recipe transforms the classic dish into a modern easy-to-make meal. It’s perfect for gatherings or any day you want a warm, fulfilling dish.
Why Does This Recipe Work?
Several factors contribute to the success of this slow cooker birria taco recipe. Let’s explore them:
- Convenience: The slow cooker does all the heavy lifting. Just throw in the ingredients, set the cooking time, and relax while it works its magic.
- Deep Flavors: Cooking low and slow allows all the spices and aromatics to blend together. The meat becomes tender, soaking up every bit of flavor. You’d swear it cooked for hours on the stovetop!
- Versatility: Use any cut of beef you like. Chuck roast is great, but brisket or short ribs also work well. This flexibility means you can adapt based on what’s available at your grocery store.
- Leftover Goodness: If you’ve got extras, they make for delicious leftovers. The flavors deepen even more the next day, making for a fantastic lunch or dinner.
Ingredients You'll Need To Make This Dish
Here's your shopping list for delicious birria tacos:
For the Beef:
- 2-3 lbs boneless chuck roast
- 1 tablespoon avocado oil (or any neutral oil)
- Coarse ground salt and freshly cracked black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 5-6 Chipotle chiles in adobo sauce (from a can)
- 4 dried Guajillo chiles
- 32 oz beef broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 tablespoon tomato paste
- 8 cloves garlic, smashed
- 1 small red onion, thinly sliced
- 1/4 cup organic apple cider vinegar
- 3 dried bay leaves
- 1 cinnamon stick
- 1/2 tablespoon freshly grated ginger
- 1 teaspoon brown sugar (optional)
For the Tacos/Fixings:
- Corn or flour tortillas
- Lime wedges
- Fresh cilantro leaves
- Diced white onion
- Shredded Oaxaca cheese (or a mild cheese like mozzarella or Monterey Jack)
How To Make This Birria Taco Recipe Slow Cooker?
Step 1: Prepare the Beef
Start by trimming excess fat from your chuck roast. Pat it dry with paper towels. Season generously with salt, pepper, cumin, oregano, coriander, and smoked paprika.
Step 2: Sear the Meat
In a hot skillet, add a tablespoon of oil. Sear the beef on all sides until browned. This step is crucial as it creates delicious caramelization, adding depth of flavor.
Step 3: Prepare the Sauce
In a blender, combine chipotle chiles (including the adobo sauce), Guajillo chiles, garlic, diced tomatoes, tomato paste, apple cider vinegar, brown sugar, ginger, and a pinch of salt. Blend until smooth.
Step 4: Assemble in the Slow Cooker
Place the seared beef on the bottom of the slow cooker. Pour the blended sauce over the meat. Then add the beef broth, sliced onion, bay leaves, and cinnamon stick.
Step 5: Cook
Cover and cook on low for 8 hours or high for 4 hours, ensuring the meat is tender and shreds easily with a fork.
Step 6: Shred the Meat
Once done, remove the beef and shred it with two forks. Return it to the slow cooker and stir it back into the juices.
Step 7: Prepare the Tacos
In a hot skillet, lightly fry the tortillas to make them pliable. Fill each tortilla with shredded beef, adding toppings like onion, cilantro, and fresh cheese.
Step 8: Serve with Consommé
Don’t forget to serve your tacos with the rich, flavorful broth from the slow cooker as a dipping sauce!
Tips & Tricks
Here are a few valuable pointers to make your cooking process seamless:
- Soak Chiles: If you want a milder flavor, soak the dried chiles in hot water for about 15 minutes before blending. This step softens them, improving the blending process.
- Adjust Spice Levels: Feel free to add more or fewer chipotle chiles based on your heat preference. Taste as you go!
- Allow for Time: Don’t rush the cooking process. For the best flavor, low and slow truly makes a difference.
- Prep Ahead: You can prep the meat and sauce the night before. Just store it in the refrigerator, and toss it into the slow cooker in the morning.
- Choose Your Tortillas Wisely: Fresh tortillas hold up better than packaged ones. If you can, visit a local tortilleria for the best results.
Nutrition Information
When calculated per serving, this dish provides:
- Calories: 360
- Protein: 32g
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 2g
As with any meal, tailor the portions to fit your dietary needs.
How Do You Store The Leftovers?
Leftovers can be a fantastic treat later on. Store the beef and the broth separately in airtight containers.
- Refrigerator: Use within 3-4 days.
- Freezer: If you want to extend the life, freeze the beef and broth for up to 3 months. Thaw in the refrigerator before reheating.
What Sides Would Complement Birria Taco Recipe Slow Cooker?
Here are three additional sides to enjoy:
- Guacamole: The creaminess of guacamole balances the spices of birria. Mash ripe avocados, add lime, garlic, and cilantro for freshness.
- Pico de Gallo: A fresh tomato salsa adds brightness. Dice fresh tomatoes, onion, jalapeño, and cilantro, then mix with lime juice.
- Salsa Verde: This tangy green sauce made from tomatillos pairs wonderfully. It's zesty and enhances the overall flavor experience.
What Alternatives Can You Use for the Ingredients If They Are Not Present in Your Kitchen?
Life happens, and sometimes you may not have every ingredient on hand. Here are alternatives:
- Chuck Roast: If you can't find it, brisket or round roast can work. Both offer great flavors when slow-cooked.
- Dried Chiles: Use chili powder if you can't access dried chiles. Start with 1-2 tablespoons, adjusting to your spice tolerance.
- Apple Cider Vinegar: A splash of lime or lemon juice can replace vinegar. It’ll add the acidity needed to brighten the dish.
- Oaxacan Cheese: If that’s unavailable, consider mozzarella or Monterey Jack. Both melt well and won’t overpower the other flavors.
Conclusion
Creating birria tacos in a slow cooker is a game-changer. The result? Flavorful meat wrapped in warm tortillas, surrounded by freshness from toppings and sides. Perfect for gatherings or a cozy night in.
With the convenience of a slow cooker, it’s easier than ever to master this delightful dish. Plus, the joy of sharing good food with friends or family brings warmth that transcends the meal itself.
So, whether you’re hosting a party or treating yourself, let birria tacos be the star of your culinary ventures. Trust me; you will be the talk of the town! Enjoy the cooking journey!
You’ll also like the following recipes!
Before diving into the details of making birria tacos, let's talk about what you can serve alongside them. While the tacos themselves are rich and flavorful, pairing them with the right sides can elevate your meal. Here are three popular options:
The fluffy rice, often cooked with tomatoes and spices, complements the hearty flavors of birria. It’s like a warm hug on your plate.
Creamy and fulfilling, refried beans provide a delicious contrast to crunchy taco shells. They offer protein too, which is excellent for a complete meal.
Think of it as the summer version of street corn, served in a cup with lime, cheese, and chili powder. It’s refreshing and adds a pop of color.
Now that we've set the stage, let’s explore the wonders of birria tacos made in a slow cooker.
- 2-3 lbs boneless chuck roast
- 1 tablespoon avocado oil (or any neutral oil of your choice, plus extra for frying the tacos)
- Coarse ground salt and freshly cracked black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 5-6 Chipotle chiles in adobo sauce (from a can)
- 4 dried Guajillo chiles
- 32 oz beef broth
- 1 can fire-roasted diced tomatoes (14.5 oz)
- 1 tablespoon tomato paste
- 8 cloves garlic, smashed
- 1 small red onion, thinly sliced
- 1/4 cup organic apple cider vinegar
- 3 dried bay leaves
- 1 cinnamon stick
- 1/2 tablespoon freshly grated ginger
- 1 teaspoon brown sugar (optional, to balance the heat)
- Corn or flour tortillas
- Lime wedges
- Fresh cilantro leaves
- Diced white onion
- Shredded Oaxacan cheese (or a mild cheese like mozzarella or Monterey Jack)
- Start by trimming excess fat from your chuck roast. Pat it dry with paper towels. Season generously with salt, pepper, cumin, oregano, coriander, and smoked paprika.
- In a hot skillet, add a tablespoon of oil. Sear the beef on all sides until browned. This step is crucial as it creates delicious caramelization, adding depth of flavor.
- In a blender, combine chipotle chiles (including the adobo sauce), Guajillo chiles, garlic, diced tomatoes, tomato paste, apple cider vinegar, brown sugar, ginger, and a pinch of salt. Blend until smooth.
- Place the seared beef on the bottom of the slow cooker. Pour the blended sauce over the meat. Then add the beef broth, sliced onion, bay leaves, and cinnamon stick.
- Cover and cook on low for 8 hours or high for 4 hours, ensuring the meat is tender and shreds easily with a fork.
- Once done, remove the beef and shred it with two forks. Return it to the slow cooker and stir it back into the juices.
- In a hot skillet, lightly fry the tortillas to make them pliable. Fill each tortilla with shredded beef, adding toppings like onion, cilantro, and fresh cheese.
- Don’t forget to serve your tacos with the rich, flavorful broth from the slow cooker as a dipping sauce!
Servings 8
- Amount Per Serving
- Calories 360kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Soak Chiles: If you want a milder flavor, soak the dried chiles in hot water for about 15 minutes before blending. This step softens them, improving the blending process.
- Adjust Spice Levels: Feel free to add more or fewer chipotle chiles based on your heat preference. Taste as you go!
- Allow for Time: Don’t rush the cooking process. For the best flavor, low and slow truly makes a difference.
- Prep Ahead: You can prep the meat and sauce the night before. Just store it in the refrigerator, and toss it into the slow cooker in the morning.
- Choose Your Tortillas Wisely: Fresh tortillas hold up better than packaged ones. If you can, visit a local tortilleria for the best results.
I’m Crystal Ivers, a registered dietitian and the creator of Easy Family Meal. Living in Chicago with my family, I’m passionate about helping busy families create simple, nutritious, and delicious meals. Through my blog, I share easy-to-make recipes and practical tips to make family mealtime enjoyable and stress-free.