Description

Craving a rich, flavorful dish that brings the bold, authentic taste of birria tacos to your table for a family dinner or a festive Valentine’s Day meal? Slow Cooker My Fave Birria Tacos are your answer! Adapted from the original oven-braised recipe, this slow cooker version features tender chuck roast beef (or your choice of shreddable meat) cooked in a smoky, spicy chili paste made from guajillo, ancho, and chipotle peppers, then served in corn tortillas with melted Oaxaca cheese, cilantro, and a side of consomé for dipping.

Ingredients

For the Chili Paste:

Dried Guajillo Peppers (4):
- Why it’s important: Adds mild, sweet-smoky flavor to the chili paste.
- Substitutions: Dried New Mexico chiles or 1 tbsp guajillo powder (reduce to taste).
Dried Ancho Chiles (4):
- Why it’s important: Provides deep, earthy flavor with a touch of sweetness.
- Substitutions: Dried pasilla chiles or 1 tbsp ancho powder (reduce to taste).
Chipotle Peppers in Adobo (4):
- Why it’s important: Brings smoky heat and tangy depth to the paste.
- Substitutions: 1–2 tsp chipotle powder or smoked paprika with 1 tsp adobo sauce.
Onion (1, chopped):
- Why it’s important: Adds sweet, savory depth to the chili paste.
- Substitutions: Shallots or 1 tsp onion powder.
Garlic Cloves (4):
- Why it’s important: Infuses the paste with aromatic, savory flavor.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
Crushed Tomatoes (½ cup):
- Why it’s important: Adds tangy, tomatoey richness to the paste.
- Substitutions: Tomato sauce or ¼ cup tomato paste with ¼ cup water.
Organic Beef Stock (½ cup, plus extra if needed):
- Why it’s important: Softens the dried chiles and adds savory depth.
- Substitutions: Vegetable stock, chicken stock, or water.
Apple Cider Vinegar (1 tbsp):
- Why it’s important: Balances the richness with a tangy brightness.
- Substitutions: White vinegar, lime juice, or red wine vinegar.
Bay Leaves (2):
- Why it’s important: Adds subtle, earthy flavor to the paste.
- Substitutions: Omit or ½ tsp dried bay leaf powder.
Mexican Oregano (2 tbsp):
- Why it’s important: Provides bold, citrusy herbaceous flavor.
- Substitutions: Regular oregano or 1 tbsp dried marjoram.
Dried Thyme (1 tsp):
- Why it’s important: Adds earthy, floral notes to complement the chiles.
- Substitutions: Fresh thyme (1 tbsp) or dried rosemary.
Cumin (½ tsp):
- Why it’s important: Brings warm, nutty flavor to the paste.
- Substitutions: Ground coriander or omit.
Ground Cinnamon (½ tsp):
- Why it’s important: Adds subtle warmth and complexity.
- Substitutions: Ground nutmeg or omit.
Smoked Paprika (½ tsp):
- Why it’s important: Enhances the smoky flavor of the chili paste.
- Substitutions: Regular paprika or chili powder.
Ground Allspice (½ tsp):
- Why it’s important: Adds warm, spicy-sweet notes to the paste.
- Substitutions: Ground cloves or omit.

For the Meat + Consomé (Dipping Sauce):

Organic Chuck Roast Beef (3 lbs, chopped into medium-large chunks):
- Why it’s important: Provides rich, shreddable meat for the tacos.
- Substitutions: Beef shank, lamb shoulder, chicken thighs (reduce cooking time to 3–4 hours on low), or jackfruit for vegetarian.
Extra Virgin Olive Oil (1 tbsp):
- Why it’s important: Used for searing the beef to lock in flavor.
- Substitutions: Avocado oil, vegetable oil, or cooking spray.
Sea Salt (1 tsp):
- Why it’s important: Enhances the flavor of the beef.
- Substitutions: Kosher salt or table salt.
Black Pepper (1 tsp):
- Why it’s important: Adds mild heat and depth to the beef.
- Substitutions: White pepper or a pinch of cayenne.
Garlic Powder (1 tsp):
- Why it’s important: Seasons the beef with savory flavor.
- Substitutions: Onion powder or 2 minced garlic cloves.
Onion (½, diced):
- Why it’s important: Adds sweetness and texture to the braising liquid.
- Substitutions: Shallots or ½ tsp onion powder.
Organic Beef Stock (4 cups):
- Why it’s important: Forms the base of the consomé and keeps the beef moist.
- Substitutions: Vegetable stock, chicken stock, or water with a bouillon cube.
Water (2 cups):
- Why it’s important: Thins the braising liquid for a saucy consomé.
- Substitutions: Additional beef stock or omit for a thicker consomé.

For the Tacos:

Organic Corn Tortillas (12, 6-inch):
- Why it’s important: Provides the authentic taco base for the birria filling.
- Substitutions: Flour tortillas, gluten-free corn tortillas, or lettuce wraps for low-carb.
Shredded Oaxaca Cheese (2 cups):
- Why it’s important: Melts into a gooey, stretchy topping for the tacos.
- Substitutions: Mozzarella, Monterey Jack, or vegan cheese.
Chopped Fresh Cilantro (1 cup, divided):
- Why it’s important: Adds fresh, herbaceous flavor to the tacos and consomé.
- Substitutions: Parsley, green onions, or omit.

Additional for Cooking:

Extra Virgin Olive Oil (1–2 tbsp, for frying tacos):
- Why it’s important: Used to crisp the tortillas in the skillet.
- Substitutions: Avocado oil, vegetable oil, or cooking spray.

Tip: Use organic beef and fresh dried chiles for authentic flavor, and shred Oaxaca cheese fresh for the best melt. If guajillo or ancho chiles are unavailable, check Latin markets or online retailers.

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Instructions

Step 1: Make the Chili Paste

Remove stems and seeds from 4 dried guajillo and 4 dried ancho chiles.
In a medium-sized pot, bring ½ cup organic beef stock to a boil. Add the chiles, cover, and remove from heat. Let sit for 15–20 minutes until softened.
Transfer the softened chiles and stock to a high-powered blender or food processor. Add 4 chipotle peppers in adobo, 1 chopped onion, 4 garlic cloves, ½ cup crushed tomatoes, 1 tbsp apple cider vinegar, 2 bay leaves, 2 tbsp Mexican oregano, 1 tsp dried thyme, ½ tsp cumin, ½ tsp ground cinnamon, ½ tsp smoked paprika, and ½ tsp ground allspice.
Blend until smooth and thick, adding an additional ¼–½ cup beef stock or water if needed for a pourable consistency.
Set the chili paste aside.
Tip: Wear gloves when handling chiles to avoid skin irritation, and blend in batches if your blender is small to ensure a smooth paste.

Step 2: Sear the Beef

Pat 3 lbs chopped chuck roast beef dry with paper towels.
In a large skillet or Dutch oven over medium-high heat, heat 1 tbsp extra virgin olive oil.
Season the beef chunks with 1 tsp sea salt, 1 tsp black pepper, and 1 tsp garlic powder. Sear the beef in batches, cooking 3–4 minutes per side until golden brown. Remove seared beef and place on a plate lined with paper towels.
Tip: Sear in batches to avoid overcrowding, which ensures a golden crust and prevents steaming.

Step 3: Assemble in the Slow Cooker

In the same skillet, add ½ diced onion and sauté for 1–2 minutes until fragrant and translucent.
Add the prepared chili paste and cook for 1–2 minutes, stirring to release its aromas.
Transfer the chili paste and onions to the slow cooker. Add 4 cups organic beef stock and 2 cups water, stirring to combine.
Add the seared beef chunks to the slow cooker, ensuring they are submerged in the liquid.
Tip: Scrape any browned bits from the skillet into the slow cooker for extra flavor, and stir gently to coat the beef in the chili paste mixture.

Step 4: Slow Cook

Cover and cook on low for 6–8 hours or high for 3–4 hours, until the beef is tender and easily shreddable with forks.
Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
Once cooked, remove the beef to a large bowl and shred using two forks until “pulled” in texture. Reserve the braising liquid (consomé) in the slow cooker.
Return the shredded beef to the slow cooker to soak up the saucy consomé, or set aside a portion for taco assembly.
Tip: If the consomé is too thin, simmer uncovered on high for 15–20 minutes to thicken, or strain for a smoother dipping sauce.

Step 5: Prepare the Consomé and Assemble the Tacos

Remove 1 cup of the consomé from the slow cooker and place in a small bowl. Stir in ¼ cup chopped fresh cilantro and set aside as the dipping sauce.
In a medium non-stick skillet over medium heat, heat 1 tbsp extra virgin olive oil. Use a paper towel to lightly coat the skillet evenly.
Dip one side of a corn tortilla into the consomé and place it in the heated skillet, consomé side down. Fry for 10–15 seconds.
Add a portion of shredded beef (about 2–3 tbsp), diced onions (from the remaining ½ onion), 1–2 tbsp chopped cilantro, and a sprinkle of shredded Oaxaca cheese (about 2–3 tbsp) to one half of the tortilla.
Fold the tortilla in half to form a taco, pressing gently. Cook for 1–2 minutes until the cheese melts and the tortilla is golden and slightly charred, then flip and cook the other side for 1–2 minutes.
Remove from the skillet and repeat with the remaining 11 tortillas, adding more olive oil as needed.
Tip: Work in batches to avoid overcrowding the skillet, and keep assembled tacos warm in a 200°F (93°C) oven on a baking sheet until ready to serve.

Step 6: Serve

Serve the birria tacos hot with the consomé dipping sauce on the side.
Garnish the tacos with additional cilantro or diced onions if desired.
Pair with Mexican rice, refried beans, or a simple avocado salad for a complete meal.
Tip: Serve the consomé in small bowls or ramekins for dipping, and provide lime wedges or pickled onions for extra zing.