Share this recipe!
This juicy and tasty crockpot method makes having Birria tacos at home even easier! Cook the meat birria slow and low throughout the day, then mix the cooking liquid into a rich and delicious consome. Fry some quesabirria tacos with grated cheese, diced onions and fresh cilantro for the best taco Tuesday!
GO TO RECIPE
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
Looking for more Mexican-inspired dinner recipes?
Why not try my Mexican chorizo cornbread casserole, easy crockpot carnitas, slow cooked chicken green pozole or shredded crockpot meat and smoked gouda enchiladas?
My
first encounter with the famous Birra tacos was on an impromptu weekend trip with friends to see the Mi Pueblito Tacos truck in Philadelphia. When I said yes to going downtown for some tacos, I never expected to wait in line for OVER 2 HOURS. But there was exaggeration behind these tacos, and I was engaged (and hungry), so I held on.
As I dived headfirst into my crunchy, sturdy Quesabirria cleats while hunched over a Toyota Camry on a random street corner, it was love at first bite. Birria tacos are something to try and treasure 100%. And while they’re certainly a labor of love, they’re worth the time and effort, or a 2+ hour line wait.
What is Birria, anyway?
Birria tacos are one of a kind. Made with juicy slow-cooked beef or goat, Birria is a rich and meaty dish. To make the tacos, tortillas are dipped in the sauce in which Birria’s meat is cooked, then stuffed with meat, cilantro, and diced onions. Submerged tacos are fried until crispy. Adding cheese makes it a Quesabirria, which is my favorite way to enjoy tacos. Cheese is life.
If you still don’t know how to make Birria tacos, this recipe is super easy to follow and low-key, thanks to the slow cooker and blender
.
An easy and tasty Birria Tacos recipe that you can make in the slow cooker!
For my version of this classic dish, you’ll seal your seasoned meat, then let it cook low and slowly in your clay pot. Once the meat is cooked, take it out and crumble, and mix what’s left in the clay pot (with the exception of some difficult items that we’ll discard).
Slow Cooker Birria: Cast of characters
- Roast boneless meat. A tried and true cut, with great veining, perfect for slow cooking.
- or other neutral oil
- Salt and pepper, always. Fresh and thick soil for this recipe.
- Dried guajilo peppers. These tasty (but not particularly spicy) dried chili peppers can be found in most grocery stores! You can also buy them on Amazon.
- A can of chipotle peppers in adobo. You won’t need the entire can, so save what’s left in your freezer for later! They will keep in a safe container or freezer bag for up to 3 months.
- A red onion, a bunch of fresh garlic and some grated fresh ginger
- or broth
- Tomato paste. The same rule applied here for freezing as for chipotles!
- A can of diced tomatoes roasted on the fire.
- Organic apple cider vinegar. Organic is better tasting and better for you. I keep mine in the fridge.
- Dried spices: Cumin, oregano (regular or Mexican), a cinnamon stick, dried bay leaves, smoked paprika and ground cilantro.
Avocado oil,
.
. Meat broth
.
What does the Birria Tacos recipe include?
The only real “preparation” before cooking the meat and sauce is to burn the chuck roast. You will season it well with coarse salt and fresh ground black pepper, and seal it on both sides until it is nice and crispy. This helps impart a depth of flavor to the consome (sauce).
After the meat is well browned, add it to the slow cooker with
the other ingredients and cook the simmered meat for 8 hours
.
Making the Birria Consome
Once the meat is
cooked and crumbles, remove it to a lip baking sheet and crush it once it is cold enough to handle
.
Find and remove the cinnamon stick and bay leaves from the slow cooker. Transfer the remaining ingredients and liquid to a high-powered blender and mix until smooth. Alternatively, if you have an immersion blender, you can mix the sauce directly into the cooking pot!
Once the sauce is well
mixed, add some ladle per ladle to the meat until it is well covered with sauce. Reserve some
consome to make the tacos/dipping!
How
to make birria tacos
To make the birria tacos, you’ll first dip the tortillas in the consome. Add a nonstick skillet or griddle over medium heat, and place a layer of meat sauce birria, cilantro and onion diced on one side. If you make a Quesabirria (birria cheese tacos), add cheese before the meat. I also find that doubling tortillas helps with quesabirrÃa if corn tortillas are used to make them more resilient.
Cook until crispy, fold and flip. Serve hot with plenty of consome and limes.
Which tortillas should I use for
beef birria?
You can use the tortillas you like for this Birria taco recipe! I personally prefer white or yellow corn tortillas. They have more flavor, and they also crunch better than flour tortillas.
Do you have
leftovers?
The leftovers in this recipe are great quesadillas and empanadas
!
Never miss a recipe! Sign up today!
© Jawns I cooked. All images and content are the exclusive property of Jawns I Cooked. Please ask permission before using my photos. If you would like to share one of my recipes, please link to this post and rewrite the instructions in your own words.
