Slow Cooker Birria Tacos

Alright amigos, gather 'round! Chef here, and today we're diving deep into the soul-satisfying world of Birria Tacos, made easy with our trusty slow cooker. Forget takeout, this recipe is the real deal. Get ready for tender, flavorful, fall-off-the-bone beef, rich consommé, and crispy, cheesy tacos that'll have everyone singing your praises. Let's get cooking!

Recipe: Slow Cooker Birria Tacos

Serving Size: 6-8 Tacos

Prep Time: 25 minutes Cook Time: 8-10 hours on low or 4-6 hours on high (slow cooker)

Ingredients:

• Beef:

  • 3 lbs Beef Chuck Roast, cut into 3-4 inch chunks
  • 2 lbs Beef Short Ribs (optional, but highly recommended for extra flavor)

• Dried Chiles:

  • 6-8 Guajillo Chiles, stemmed and seeded (use fewer for less heat)
  • 2-3 Ancho Chiles, stemmed and seeded
  • 1-2 Chile de Árbol (optional, for extra heat - use with caution!)

• Aromatics & Spices:

  • 1 large Onion, roughly chopped
  • 6 cloves Garlic, minced
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 1 tbsp Dried Oregano (Mexican oregano preferred)
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1 tbsp Apple Cider Vinegar (or white vinegar)
  • 3 tbsp Tomato Paste
  • 3 cups Beef Broth
  • Salt and Black Pepper to taste

• For the Tacos:

  • Corn Tortillas
  • Oaxaca Cheese, shredded (Monterey Jack or Mozzarella can be substituted)
  • Diced Onion, for garnish
  • Chopped Cilantro, for garnish
  • Lime wedges, for serving

Equipment:

• Slow Cooker (6-quart or larger)
• Large Skillet or Pan
• Blender
• Tongs
• Slotted Spoon

Instructions:

1. Prepare the Chiles:

• Heat a large skillet or pan over medium heat. Toast the Guajillo, Ancho, and Chile de Árbol (if using) for 2-3 minutes per side, pressing down with a spatula. Be careful not to burn them, as this will make them bitter.
• Place the toasted chiles in a bowl and cover with hot water. Let them soak for at least 30 minutes to rehydrate and soften.

2. Blend the Chile Paste:

• Once the chiles are rehydrated, drain them, reserving about 1 cup of the soaking liquid.
• In a blender, combine the rehydrated chiles, onion, garlic, bay leaves, cinnamon stick, oregano, cumin, ginger, cloves, apple cider vinegar, tomato paste, and about 1/2 cup of the reserved chile soaking liquid.
• Blend until completely smooth. Add more of the reserved soaking liquid if needed to achieve a smooth, pourable paste.

3. Sear the Beef (Optional, but Recommended):

• Season the beef chuck roast and short ribs (if using) generously with salt and pepper.
• Heat a large skillet or pan over medium-high heat with a tablespoon of oil.
• Sear the beef in batches on all sides until nicely browned. This adds depth of flavor. Don't overcrowd the pan.

4. Slow Cook the Birria:

• Place the seared beef (and short ribs) in the slow cooker.
• Pour the blended chile paste over the beef, ensuring it's well coated.
• Add the beef broth to the slow cooker.
• Stir to combine everything.
• Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is incredibly tender and easily shreds with a fork.

5. Shred the Beef & Strain the Consommé:

• Once the beef is cooked, remove it from the slow cooker using tongs and place it in a large bowl.
• Shred the beef using two forks. Discard any large pieces of fat or gristle.
• Carefully strain the liquid from the slow cooker through a fine-mesh sieve into a separate bowl or pot. This rich, flavorful liquid is the consommé. Discard the solids. You'll need this broth for dipping and to soften the tortillas.

6. Assemble the Birria Tacos:

• Heat a large skillet or griddle over medium heat.
• Dip a corn tortilla into the warm consommé, ensuring both sides are well coated.
• Place the soaked tortilla on the hot skillet.
• Sprinkle a generous amount of shredded Oaxaca cheese on one half of the tortilla.
• Top the cheese with a generous portion of the shredded Birria beef.
• Fold the tortilla in half, creating a taco.
• Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and gooey.
• Repeat with the remaining tortillas, cheese, and Birria.

7. Serve and Enjoy!

• Serve the Birria tacos immediately.
• Garnish with diced onion and chopped cilantro.
• Serve with the remaining consommé for dipping and lime wedges for squeezing.

Chef's Tips & Variations:

• Spice Level: Adjust the amount of Chile de Árbol (or omit it entirely) to control the heat level. Remember, you can always add more spice, but you can't take it away!
• Beef Options: You can use only chuck roast, but the short ribs add a richer flavor. Beef shank also works well.
• Slow Cooker Size: If you have a smaller slow cooker, you may need to halve the recipe.
• Cheese: Oaxaca cheese is the classic choice, but Monterey Jack, Mozzarella, or even Queso Asadero can be used.
• Tortilla Options: While corn tortillas are traditional, flour tortillas can be used if you prefer.
• Consommé Enhancement: For an even richer consommé, you can add a roasted beef bone to the slow cooker while it cooks.
• Reheating: Birria and consommé can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

¡Buen provecho! Now go forth and create some seriously delicious Birria Tacos! Don't be afraid to experiment and make it your own! Remember, cooking is about having fun, so crank up the music and enjoy the process. You've got this!