Slow Cooker Birria Tacos
Enjoy the savory flavors of Slow Cooker Birria Tacos, a delightful Mexican street food classic that combines tender beef with a rich broth, all prepared easily in a slow cooker.
Ingredients
Beef and Broth
- 2.5 lb beef pot roast or chuck roast
- 1.5 cups yellow onion, chopped
- 4 large garlic cloves, smashed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder blend
- 0.5 teaspoon cinnamon
- 3 ounces chipotle in adobo
- 1 cup canned crushed tomatoes
- 3 cups beef broth
- 1 tablespoon white vinegar
- 2 teaspoons kosher salt
- 2 pieces bay leaves
Taco Assembly
- 16 pieces corn tortillas
- 2 cups shredded Monterey Jack cheese or Oaxaca cheese
- 0.5 cup chopped fresh cilantro
- Lime wedges (optional) For serving
Instructions
Preparation
- Heat a large skillet over medium heat and spray with cooking spray.
- Brown the beef on all sides in two batches. Once browned, transfer the beef to the slow cooker.
- In a blender, blend 1 cup onion, garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, and salt.
- Pour this mixture over the beef in the slow cooker. Add bay leaves.
- Cook on low heat for 8 hours.
Serving
- After cooking, shred the beef and strain the broth.
- Return the shredded beef to the slow cooker and mix it with 1/2 cup of the broth to keep it moist.
- Save the remaining broth for dipping tortillas.
- Quickly dip a tortilla in the broth and add it to a hot skillet or griddle.
- Add 3 tablespoons of shredded beef, 2 tablespoons of cheese, some onion, and cilantro to the tortilla.
- Fold and cook like a quesadilla until browned on both sides.
- Serve with raw chopped onion, cilantro, and the remaining broth in a small bowl for dipping.
Notes
For extra tenderness, let the beef cook for the full 8 hours. Adjust the chili powder to make it spicier or milder. Soften tortillas in the broth for added flavor before filling them.