Name: Slow Cooker Birria Tacos: Easy & Perfect
Prep time: 30 min
Cook time: PT-496093H51M52S
Total time: 8 h
Cuisine: Mexican
Ingredients: 3-4 pounds beef shoulder (Boston Butt), trimmed; 2 cups low-sodium beef broth; 1 large yellow onion, quartered; 8 cloves garlic, peeled; 6-8 dried guajillo chiles, stems and seeds removed; 3-4 dried ancho chiles, stems and seeds removed; 2-3 chipotle peppers in adobo sauce + 1 tablespoon sauce; 2 medium Roma tomatoes, chopped; 2 tablespoons apple cider vinegar; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon black pepper; 1/2 teaspoon salt; 2 bay leaves; 12-16 small corn tortillas; 3-4 tablespoons butter; 2 cups shredded cheese (Oaxaca, mozzarella, or Mexican blend); Optional toppings: diced white onion, fresh cilantro, lime wedges, radishes

Description

These slow cooker birria tacos are a hands-off, flavorful meal featuring tender beef shoulder cooked in a rich adobo sauce, served with crispy fried tortillas and a savory consome dipping sauce.

Ingredients

Scale

3–4 pounds beef shoulder (Boston Butt), trimmed
2 cups low-sodium beef broth
1 large yellow onion, quartered
8 cloves garlic, peeled
6–8 dried guajillo chiles, stems and seeds removed
3–4 dried ancho chiles, stems and seeds removed
2–3 chipotle peppers in adobo sauce + 1 tablespoon sauce
2 medium Roma tomatoes, chopped
2 tablespoons apple cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon black pepper
1/2 teaspoon salt
2 bay leaves
12–16 small corn tortillas
3–4 tablespoons butter
2 cups shredded cheese (Oaxaca, mozzarella, or Mexican blend)
Optional toppings: diced white onion, fresh cilantro, lime wedges, radishes

Instructions

Remove stems and seeds from dried guajillo and ancho chiles. Soak in hot water for 10-15 minutes until soft, then drain.
In a blender, combine soaked chiles, chipotle peppers with sauce, tomatoes, garlic, onion quarters, apple cider vinegar, oregano, cumin, black pepper, and salt. Blend until smooth.
Place beef shoulder in the slow cooker. Pour the blended adobo sauce over the meat, adding beef broth and bay leaves. Rub sauce into the meat.
Cover and cook on LOW for 6-8 hours until meat is tender and shreds easily.
Remove meat from slow cooker, discard bay leaves and large onion pieces. Shred meat with two forks and return to pot, reserving the liquid (consome) separately.
Heat 1 tablespoon butter in a skillet over medium heat. Dip a tortilla briefly in the consome, place in skillet, sprinkle cheese on one half, fold, and fry until golden and crispy.
Reheat reserved consome. Serve crispy tacos with hot consome for dipping and optional toppings.

Notes

Soaking the dried chiles is crucial for a smooth sauce. Dip tortillas in consome for only a second to avoid sogginess. The recipe freezes well if you freeze the meat and consome separately; do not freeze fried tacos.

Prep Time: 30 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos with consome
Calories: 450
Sugar: 2
Sodium: 680
Fat: 28
Carbohydrates: 24
Fiber: 3
Protein: 28

Keywords: slow cooker birria, birria tacos, consome dipping sauce, beef tacos, mexican food, easy dinner, meal prep