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Authentic Slow-Cooker Birria Tacos (Beef Version)

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Experience rich, deep flavor with these Authentic Slow-Cooker Birria Tacos! 🌮🥩 Tender beef is slow-simmered in a spicy, savory blend of dried chiles, garlic, and warm Mexican spices until fall-apart perfect. 🌶️🧄 Dip crispy pan-fried tacos into the flavorful consomé for the ultimate bite. These tacos are bold, juicy, and incredibly satisfying—perfect for weekend feasts, meal prep, or anytime you crave something unforgettable. 🔥🍲

Ingredients

Scale

For the Beef

  • 3 to 4 pounds beef chuck roast, cut into large chunks

  • Salt and freshly ground black pepper

  • 1 tablespoon neutral oil (canola or vegetable)

For the Chili Sauce

  • 3 dried guajillo chiles

  • 2 dried ancho chiles

  • 1 optional dried pasilla chile (adds extra depth)

  • 2 cups water or low-sodium beef broth

  • 1 tablespoon white vinegar

For the Adobo Paste

  • 1 medium yellow onion, roughly chopped

  • 4 garlic cloves

  • 1 chipotle pepper in adobo

  • 1 tablespoon adobo sauce (from the same can)

  • 1 tablespoon tomato paste

  • 1 teaspoon dried oregano (preferably Mexican oregano)

  • ½ teaspoon ground cumin

  • ½ teaspoon ground cloves

  • ½ teaspoon ground cinnamon

For Assembly

  • Corn tortillas (soft and pliable)

  • 1½ to 2 cups shredded mozzarella, Monterey Jack, or Oaxaca cheese

  • Chopped onions and fresh cilantro for garnish

  • Lime wedges, for serving

Optional Consommé Additions:

  • 1 bay leaf

  • 1 small cinnamon stick

  • Extra 1 cup beef broth (if you want more consommé for dipping)

Instructions

Step 1: Prepare the Dried Chiles

  • Remove stems and seeds from all dried chiles.

  • In a saucepan, bring 2 cups of water or broth to a light simmer.

  • Add the chiles and cook for 5–7 minutes, until soft.

  • Remove from heat and let cool slightly before blending.

Step 2: Make the Marinade (Adobo Sauce)

  • In a blender, add the softened chiles, their soaking liquid, onion, garlic, chipotle pepper, adobo sauce, tomato paste, oregano, cumin, cloves, cinnamon, and vinegar.

  • Blend until smooth. Add more water or broth if needed to get a pourable sauce consistency.

  • Taste and adjust seasoning. The flavor should be rich, earthy, and slightly spicy.

Step 3: Brown the Beef (Optional for Flavor)

  • Season the beef chunks generously with salt and pepper.

  • In a large skillet over medium-high heat, add 1 tablespoon oil.

  • Sear the beef pieces until browned on all sides. This step is optional but adds a lot of flavor to the final dish.

  • Transfer the beef to your slow cooker.

Step 4: Slow Cook the Birria

  • Pour the adobo sauce over the beef in the slow cooker.

  • Add bay leaf and cinnamon stick if using, and pour in an additional 1 cup beef broth if you like more consommé.

  • Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is fall-apart tender.

Step 5: Shred and Strain

  • Remove the beef from the slow cooker and shred it using two forks.

  • Strain the sauce through a mesh strainer into a bowl to get a smoother consommé.

  • Return the shredded beef to the slow cooker or a clean bowl and ladle in just enough consommé to keep it juicy.

Step 6: Assemble the Tacos

  • Heat a skillet or griddle over medium heat.

  • Dip a corn tortilla into the consommé to coat both sides, then place it on the hot pan.

  • Sprinkle a layer of cheese over the tortilla, then a generous spoonful of shredded beef.

  • Fold the tortilla in half and cook for 1–2 minutes per side, until crisp and golden and the cheese is melted.

  • Repeat with remaining tortillas and filling.

Step 7: Garnish and Serve

 

  • Serve tacos hot, topped with chopped onions, fresh cilantro, and a squeeze of lime.

  • Pour the warm consommé into small bowls for dipping.

  • Serve immediately for best texture and flavor.

Notes

  • Don’t skip straining the sauce. This step creates a silky, restaurant-quality consommé.

  • Use a mix of dried chiles. Each variety offers different notes: guajillo is sweet and smoky, ancho is mild and earthy, and pasilla adds deep complexity.

  • Soak tortillas if they crack. Corn tortillas can be stiff straight from the package. Lightly warm or steam them first to avoid breakage.

  • Cheese options: Traditional birria often uses Oaxaca cheese, but mozzarella or Monterey Jack are great melty substitutes.

  • Taste your sauce before cooking. Balance the seasoning before it enters the slow cooker—it’s easier than fixing it later.

  • Storage tip: Leftover birria and consommé can be stored separately in the fridge for up to 3–4 days. Reheat gently before using again.

Find it online: https://inarecipes.com/authentic-slow-cooker-birria-tacos-beef-version/