Description
To truly appreciate Slow Cooker Beef Birria Tacos, we have to look back at their history. Birria originates from the Mexican state of Jalisco. Traditionally, it was not made with beef at all, but with goat meat. During the colonial period in Mexico, goats were introduced by the Spanish and eventually became overpopulated. To manage the population, people began cooking the tough goat meat using slow-cooking methods and heavy spices to mellow out the strong, gamey flavor.
Ingredients
For the beef & broth (consomé):
- 2–3 lbs beef chuck roast (or short ribs)
- 4 dried guajillo chilies (seeds removed)
- 2 dried ancho chilies
- 2–3 chipotle peppers in adobo
- 1 onion (quartered)
- 5 cloves garlic
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp cinnamon (optional but authentic)
- 2 bay leaves
- Salt & pepper to taste
For the tacos:
- Corn tortillas
- Shredded mozzarella or Oaxaca cheese
- Chopped onions
- Fresh cilantro
- Lime wedges
Instructions
1. Soften the chilies
- Remove stems/seeds from guajillo & ancho chilies
- Boil in water for ~10 minutes until soft
2. Make the sauce
- Blend softened chilies with:
- Chipotle peppers
- Garlic
- Onion
- Vinegar
- Spices
- Beef broth
- Blend until smooth
3. Prepare the beef
- Season beef with salt & pepper
- Place into slow cooker
- Pour sauce over the beef
- Add bay leaves
4. Slow cook
- Cook on LOW for 8–10 hours or HIGH for 5–6 hours
- Beef should be tender and shreddable
5. Shred & save broth
- Remove beef, shred it
- Keep the broth (this is your consomé for dipping)
Notes
This dish is all about comfort and bold flavors—perfect for sharing with family or friends. Don’t forget to dip your tacos in the rich consomé for the full experience!
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: SlowCooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2–3 tacos
- Calories: 450 kcal
Keywords: Crockpot Birria Tacos, Slow Cooked Shredded Beef Tacos, Homemade Beef Quesabirria