Crispy, juicy, and filled with taste, these Slow Cooker Birria Tacos are all the things. Slow-cooked beef melts into crispy tortillas, able to dip into wealthy, smoky consommé.
Birria Tacos Recipe
Birria tacos have taken the U.S. by storm—and for good motive. These crispy, juicy tacos, served with a wealthy consommé for dipping, are pure consolation food. Traditionally made with goat or lamb, birria comes from Jalisco, Mexico, however immediately I’m sharing an straightforward gradual cooker birria tacos recipe made with beef and easy-to-find components—so anybody could make them at residence! For extra widespread Mexican recipes you’ll like to make at residence, don’t miss my Barbacoa Beef, Slow Cooker Carnitas, and Chicken Enchiladas.
Why This Recipe Works
My husband Tommy fell in love with this crockpot birria taco recipe. I liked it as a result of he’s not at all times straightforward to please—plus it made sufficient for 2 meals, so he bought to get pleasure from it twice! Here’s why it really works:
- Hands-off gradual cooker technique: minimal effort, most taste
- No Hard to Find Ingredients: Made with easy-to-find components from any grocery retailer
- Freezer-Friendly: Freeze half of the meat for an additional night time.
- Delicious Crowd Pleaser: Great for meal prep, leftovers, and feeding a crowd!
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, dairy-free (use dairy-free cheese)
If you make this healthy birria tacos recipe, I’d like to see it. Tag me in your photographs or movies on Instagram, TikTok, or Facebook. And make sure to be a part of the Skinnytaste Community to see what everybody’s cooking!
Ingredients You’ll Need
Here’s what you’ll must make this birria tacos recipe. See the recipe card beneath for the precise measurements.
- Beef Pot Roast or Chuck Roast are the most effective cuts of meat for birria. They will get extra tender as they slowly prepare dinner within the crockpot. Just trim off the fats and lower the meat into 2 or 3 giant items.
- Aromatics: Chopped onion and smashed garlic
- Birria Seasoning: Garlic powder, onion powder, dried oregano, cumin, chili powder, cinnamon, salt
- Chipotle in Adobo offers a complexity and smokiness.
- Birria Taco Sauce: Canned crushed tomatoes (fire-roasted is most popular) and beef broth
- White Vinegar for acidity
- Bay Leaves for an natural word
- Corn Tortillas to make tacos
- Cheese: Monterey Jack, Oaxaca, or queso chihuahua would all be scrumptious on birria tacos.
- Toppings: Chopped onions, cilantro, and lime wedges
How to Make Birria Tacos
Browning the meat in a skillet earlier than slowly cooking will deepen its taste. Worth the additional step! See the recipe card on the backside for printable instructions.
- Brown the Beef on all sides in a big skillet over medium warmth, then switch to the crockpot.
- Make the Birria Sauce: Blend onion, garlic and onion powders, oregano, cumin, chili powder, cinnamon, chipotle, crushed tomatoes, broth, vinegar, and salt in a blender. Pour over the meat.
- Slow Cook the Beef: Add the bay leaves and gradual prepare dinner on low for 8 hours (or HIGH for 4–5 hours) till the meat is fall-apart tender.
- Shred the meat and stir it again into the birria sauce (consommé).
- Assemble the tacos: Dip tortillas into the consommé, fill with beef and cheese, and crisp them up in a skillet till golden and melty.
- Serve scorching with further consommé for dipping, plus chopped onions, cilantro and lime.
Variations
- Meat: Swap beef with goat or lamb for a extra genuine birria taco recipe.
- Make it Mild: Use much less chipotles.
- Oregano: Buy Mexican oregano, which is extra citrusy, if yow will discover it.
- Cilantro hater? Skip it!
- Dairy-Free: Omit the cheese or use your favourite dairy-free cheese.
Serving Suggestions
Serve these straightforward birria tacos with loads of recent cilantro and lime wedges. If you’re in search of facet dish concepts, listed below are a few of my favorites:
Storage
- Refrigerate beef and consomé for as much as 4 days.
- Freeze it for 3 months in hermetic containers.
- Reheat: Thaw it in a single day and reheat it within the microwave.
FAQs about Birria Tacos
Yes! Sauté the onions and garlic first, then pressure prepare dinner all the things on HIGH for 50 minutes, adopted by a pure launch.
Absolutely! Birria tastes even higher the following day because the flavors develop. Store the meat and consommé individually within the fridge and reheat earlier than serving.
More Slow Cooker Recipe You’ll Love
For extra dinner concepts utilizing beef, try my Slow Cooker Recipes assortment, plus these 5 scrumptious gradual cooker beef recipes to encourage your subsequent meal!
Yield: 8 servings
Serving Size: 2 tacos
- 2 ½ lb beef pot roast or chuck roast, trimmed and lower into 2-3 giant items*
- 1 ½ cups yellow onion, chopped, plus extra for garnish
- 4 giant garlic cloves, smashed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano, mexican oregano if yow will discover it, it’s extra citrusy
- 1 teaspoons cumin
- 2 teaspoons chili powder mix
- ½ teaspoon cinnamon, or 1 small cinnamon stick
- 3 oz chipotle in adobo
- 1 cup canned crushed tomatoes, fireplace roasted if yow will discover it
- 3 cups beef broth
- 1 tablespoon white vinegar
- 2 teaspoons kosher salt
- 2 bay leaves
- 16 corn tortillas
- 2 cups shredded Monterey jack, Oaxaca or queso chihuahua
- ½ cup chopped recent cilantro, for serving
- lime wedges, elective for serving
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Heat a big skillet over medium warmth and spray with cooking spray. Brown the meat on all sides in two batches. Transfer the meat to the gradual cooker.
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In a blender, or food processor, mix 1 cup onion, garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomato, beef broth, white vinegar and salt. Pour over beef. Add bay leaves and prepare dinner on low warmth for 8 hours.
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Shred beef pressure the broth. Return beef to gradual cooker with ½ cup broth and maintain heat. Save remaining broth for dipping tortillas and serving.
To serve:
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Quickly dip tortilla within the consommé (broth) and add to a scorching skillet or griddle.
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Add 3 tablespoons of shredded beef and a pair of tablespoons shredded cheese to the tortilla with some onion and cilantro. Fold and prepare dinner like a quesadilla till browned on all sides.
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Serve birria tacos with uncooked chopped onion and cilantro, plus remaining consommé in a small bowl, for dipping.
Last Step:
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*Start with a 2 3/4 or 3 lb roast and trim.
Serving: 2 tacos, Calories: 394 kcal, Carbohydrates: 25.5 g, Protein: 42.5 g, Fat: 14.5 g, Saturated Fat: 7 g, Cholesterol: 121.5 mg, Sodium: 1067 mg, Fiber: 5 g, Sugar: 5.5 g
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