These easy birria tacos are full of flavor and made right in your slow cooker! Tender, spicy beef meets warm corn tortillas for a cozy meal you’ll love.
Honestly, who can resist dipping those crunchy tacos into rich broth? It’s like a fiesta for your taste buds! 
I enjoy making extra to share (or not!).
The slow cooker makes this recipe super easy. Just throw everything in, let it cook, and soon you’ll have delicious tacos that feel like a special treat without any fuss!
Key Ingredients & Substitutions
Beef Chuck Roast: This is the star of your tacos. It’s tender and flavorful after long cooking. If you’re looking for a leaner cut, try using beef brisket or round steak. Just remember they might be a bit tougher, so cooking times may vary.
Dried Guajillo & Ancho Chilies: These chilies give the dish its rich flavor. If you can’t find them, try using chipotle in adobo for a smoky flavor or a mix of smoked paprika and cayenne as a substitute. Just adjust the spice levels to your preference!
Spices: Cumin, oregano, and cinnamon create the warm flavor profile typical in birria. If you want to switch things up, instead of oregano, you could use thyme, and if you want something spicier, add some cayenne pepper.
Beef Broth: This adds depth to the sauce. For a lighter version, swap in low-sodium chicken broth instead. If you’re avoiding animal products, use vegetable broth for a veggie-friendly base.
How Do I Get the Sauce to Blend Smoothly?
A smooth sauce is key for flavor distribution. When blending the roasted chilies, you want to make sure they are properly softened first. Here’s how:
- After roasting, let chilies cool for a bit to avoid burning the blender motor.
- Add the beef broth gradually if the mixture feels too thick. This helps the blades move smoothly.
- Blend in intervals, stopping occasionally to scrape down the sides for an even consistency.
Remember, a well-blended sauce enhances the richness of the shredded beef, so take your time with this step!
What’s the Best Way to Fry the Tacos?
Frying can give your tacos that irresistible crispy texture. Here’s how you can do it for the best results:
- Heat just enough oil in a skillet over medium heat until it shimmers, but isn’t smoking.
- Dip the tortilla briskly in the cooking liquid to infuse some flavor without making it soggy.
- Add shredded beef, fold, and place in the hot oil. Flip each taco after about 1-2 minutes, or until golden brown and crispy.
- Drain excess oil on a paper towel for a less greasy finish.
Experiment with the amount of oil; if you prefer a healthier option, you can skip frying altogether and simply warm the tortillas in a dry skillet.
Easy Birria Tacos Recipe In The Slow Cooker
Ingredients You’ll Need:
For the Birria:
- 2 lbs beef chuck roast
- 6 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
For Serving:
- Corn tortillas (about 12)
- Fresh cilantro, chopped (for garnish)
- Chopped onion (for garnish)
- Lime wedges (for serving)
- Oil, for frying (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare, plus 6 to 8 hours for slow cooking. The total time includes making the sauce, cooking the beef, and then assembling the tacos. Perfect for a hearty meal any day of the week!
Step-by-Step Instructions:
1. Prepare the Sauce:
Start by heating a pan over medium heat. Add the guajillo and ancho chilies, roasting them for about 1 to 2 minutes until they smell wonderful—keep an eye on them so they don’t burn! Once roasted, take them off the heat and let them cool for a bit.
2. Blend the Sauce:
Next, grab your blender and toss in the roasted chilies, quartered onion, minced garlic, ground cumin, oregano, cinnamon, black pepper, salt, beef broth, and apple cider vinegar. Blend everything together until you have a smooth, delicious sauce.
3. Slow Cook the Meat:
Now it’s time for the beef! Place your chuck roast into the slow cooker and pour your blended chili sauce over it. Make sure the meat is well-coated with that flavorful sauce. Cover the cooker and set it to low, then let it cook for 6 to 8 hours. When it’s done, the meat should be tender and pull apart easily.
4. Shred the Beef:
Carefully take the beef out of the slow cooker and use two forks to shred it up. Once shredded, return the beef back to the pot to soak up all those juicy flavors. Yum!
5. Prepare the Tacos:
If you’d like crispy tacos, heat a small amount of oil in a skillet over medium heat. Quickly dip each corn tortilla in the cooking liquid from the slow cooker for a second, then place a portion of shredded beef on one side of the tortilla. Fold the tortilla over and fry it for about 1 to 2 minutes on each side until nice and crispy.
6. Serve:
Plate your tacos while they’re hot and garnish them with fresh cilantro and chopped onions. Don’t forget to serve them with lime wedges for a zesty kick!
Enjoy your rich and flavorful birria tacos!
Can I Use Different Cuts of Meat for Birria Tacos?
Absolutely! While beef chuck roast is traditional, you can also use brisket, short ribs, or even a mix of meats. Just keep in mind that cooking times may vary slightly depending on the cut, so ensure the meat is tender before shredding.
How Can I Make This Recipe Spicier?
If you’d like to spice things up, you can add a couple of dried arbol chilies or a pinch of cayenne pepper to the sauce when blending. Start with a small amount and adjust according to your heat preference!
Can I Prepare Birria Tacos Ahead of Time?
Yes, you can prepare the beef in advance! Cook it in the slow cooker and store the shredded meat in an airtight container in the fridge for up to 3 days. When you’re ready to make the tacos, reheat the meat in the cooking liquid to keep it moist.
What’s the Best Way to Store Leftover Birria?
Store any leftover birria in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight before reheating. Enjoy it in soups, tacos, or as a filling for burritos!
