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birria tacos
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Easy Birria Tacos Recipe

This Easy Birria Tacos Recipe features fall-apart tender beef braised in a rich, earthy chili sauce. It’s a foolproof slow cooker meal that brings the authentic taste of Mexican street tacos right to your family table!
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Prep Time 25 minutes
Cook Time 8 hours
Resting Time 5 minutes
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3-4 lbs Beef Chuck Roast Cut into large 3-inch chunks.
  • 6 count Dried Guajillo Peppers Stems and seeds removed.
  • 2 count Dried Ancho Peppers Stems and seeds removed.
  • 1 count Chipotle Pepper in Adobo Adds a lovely smoky heat.
  • 1 medium White Onion Roughly chopped (divided).
  • 6 cloves Garlic Fresh is best here!
  • 2 count Roma Tomatoes Roughly chopped.
  • 2 cups Beef Broth Use low-sodium to control the salt.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 0.5 teaspoon Ground Cinnamon The secret ingredient for authentic depth!
  • 0.5 teaspoon Ground Cloves
  • 1 tablespoon Apple Cider Vinegar
  • 16 count Small Corn Tortillas Street-style size works best.
  • 2 cups Shredded Oaxacan Cheese Mozzarella is a great substitute.
  • To taste Salt and Black Pepper

Equipment

  • 1 Slow Cooker Use a 6-quart or larger model for best results.
  • 1 High-Powered Blender Essential for making the consomme silky smooth.
  • 1 Fine mesh strainer Don't skip straining if you want that glossy, professional finish!
  • 1 Cast iron skillet This provides the best even heat for that signature crispy crunch.
  • 1 Meat thermometer To ensure your beef is perfectly tender at 200°F.

Method
 

  1. First, let's get those dried guajillo peppers and dried ancho peppers nice and soft. Place them in a bowl and cover with boiling water for 15 minutes. This takes away any bitterness. a trick my grandma always used for her sauces!
  2. Transfer your soaked peppers to the blender with Roma tomatoes, half the white onion, garlic cloves, chipotle pepper, cumin, oregano, cinnamon, cloves, apple cider vinegar, and 1 cup of beef broth. Blend until it's completely smooth.
  3. Pass that beautiful sauce through a fine mesh strainer. It feels like an extra step, but a smooth sauce means a glossy, restaurant-quality consomme that your friends won't believe you made at home!
  4. Season your beef chuck roast with salt and pepper, place in the slow cooker, and pour that strained sauce and the rest of the beef broth over it. Set it to low for 8-10 hours. This is where the magic happens. just let that beef get fall-apart tender while you go about your day.
  5. Take that beef out, it should practically melt! Shred it using two forks. Maria's Tip: Keep the meat warm by drizzling a little of that hot broth back over it so it stays juicy while you prep the tortillas.
  6. Carefully skim the red oil/fat from the top of the slow cooker liquid into a small bowl. This liquid gold is what we’ll use to fry our tactics to give them that iconic red color!
  7. Heat your skillet. Dip a corn tortilla into the reserved red fat, lay it in the pan, add shredded Oaxacan cheese and a pile of shredded beef. Fold it over and listen to that sizzle! Fry until crispy, about 2-3 minutes per side.
  8. Plate those crispy tacos with the remaining white onion, fresh cilantro, and lime. Pour that rich consomme into small cups for dipping. One bite and you'll see why I'm so obsessed with these!

Nutrition

Serving: 2TacosCalories: 540kcalCarbohydrates: 28gProtein: 36gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 115mgSodium: 840mgPotassium: 620mgFiber: 5gSugar: 3gVitamin A: 1200IUVitamin C: 8mgCalcium: 250mgIron: 5mg

Notes

The "Next Day" Secret: Birria actually tastes even better the next day! If you have time, make the beef and broth a day early and let the flavors meld in the fridge overnight.
Cheese Substitutes: If you can't find Oaxacan cheese, a high-quality Mozzarella or Monterey Jack will give you that perfect, Instagram-worthy cheese pull.
Make it Stove-top: Don't have a slow cooker? Use a Dutch oven and simmer on very low heat for 3-4 hours.
Storage: Keep beef and consomme in separate containers for up to 4 days to keep the textures perfect.
Tried this recipe?Let us know how it was!