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Slow Cooker Birria Tacos

Slow Cooker Birria Tacos with slow-braised, fall-apart beef and a smoky red chile consommé. Dip and griddle the cheese-stuffed tortillas for crisp edges and a classic quesabirria cheese pull.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef and aromatics
  • 3 lb beef chuck roast Cut into 3-inch pieces.
  • 1 large onion Quartered.
  • 6 cloves garlic
  • 2 cups beef broth
  • 1 tbsp apple cider vinegar Use 3 tbsp total.
  • 2 tsp cumin Use 2 tsp total.
  • 2 tsp dried oregano Use 2 tsp total.
  • 1 tsp smoked paprika Use 1 tsp total.
  • 1 stick cinnamon stick
  • 2 bay leaves bay leaves
  • 1 tsp salt
Chiles and sauce
  • 4 dried guajillo chiles Stemmed and seeded.
  • 2 dried ancho chiles Stemmed and seeded.
  • 1 pepper chipotle pepper in adobo sauce
  • 1 can (14.5 oz) fire-roasted tomatoes
Taco build
  • 3 tbsp apple cider vinegar Use 3 tbsp total (includes the 1 tbsp noted above).
  • 12 count corn tortillas
  • 1 cup Oaxaca or mozzarella cheese Shredded, then diced.
  • 1 white white onion Diced for serving.
  • 0.5 cup fresh cilantro For serving.

Equipment

  • 1 slow cooker
  • 1 sheet pan

Method
 

Toast and rehydrate the chiles
  1. Toast guajillo and ancho chiles in a dry skillet for 30 seconds per side until fragrant, tossing as needed. Transfer to a bowl of hot water and soak for 15 minutes, then drain well.
Blend the birria sauce
  1. Blend soaked chiles, chipotle pepper in adobo sauce, fire-roasted tomatoes, onion, garlic, beef broth, apple cider vinegar, cumin, dried oregano, smoked paprika, and salt until completely smooth.
Slow-cook the beef
  1. Place beef chuck roast pieces in the slow cooker with the cinnamon stick and bay leaves. Pour the chile sauce over everything to coat.
  2. Cook on LOW for 8–10 hours until the beef is completely fall-apart tender.
Shred and prep consommé fat
  1. Remove beef and shred with two forks, then discard the cinnamon stick and bay leaves.
  2. Skim the red fat from the surface of the consommé and reserve in a bowl.
Make quesabirria tacos
  1. Dip corn tortillas into the reserved fat, then fill with shredded beef and diced Oaxaca or mozzarella cheese. Fold the tortillas into tacos.
  2. Cook folded tacos on a hot griddle until crispy on both sides, flipping once so the cheese sets and the exterior browns.
Serve
  1. Serve with warm consommé for dipping, and top with diced white onion and fresh cilantro.

Notes

Pro tip: Skim the red fat after cooking—this is what gives the tortillas their crisp, quesabirria-style texture. Refrigerate leftover beef and consommé separately in airtight containers for up to 4 days; rewarm beef and consommé on the stovetop or in the microwave. Freezing: freeze beef for up to 3 months (freeze consommé too if you’d like) and thaw overnight in the fridge. For a lighter option, use reduced-fat cheese and choose leaner chuck trimmed of excess fat.