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Slow Cooker Birria Tacos

Tender, flavor-packed birria tacos cooked to perfection in a slow cooker, perfect for weeknight dinners and gatherings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the beef
  • 2.5 lb beef pot roast or chuck roast, trimmed and divided into 2-3 large portions
  • 1.5 cups chopped yellow onion (with extra for garnish) Use fresh chopped onion for better flavor.
  • 4 large cloves garlic, smashed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano, preferably Mexican
  • 1 teaspoon cumin
  • 2 teaspoons chili powder blend
  • 0.5 teaspoon cinnamon or one small cinnamon stick
  • 3 ounces chipotle in adobo Optional for more heat.
  • 1 cup fire-roasted crushed tomatoes Use if available for best flavor.
  • 3 cups beef broth Low sodium is preferred.
  • 1 tablespoon white vinegar
  • 2 teaspoons kosher salt
  • 2 bay leaves bay leaves
For the tacos
  • 16 pieces corn tortillas
  • 2 cups shredded cheese (Monterey Jack, Oaxaca, or Queso Chihuahua) Use your favorite cheese.
  • 0.5 cup fresh cilantro, chopped For serving.
  • to taste lime wedges Optional for serving.

Method
 

Preparation
  1. Start by preparing your beef pot roast. Trim off any excess fat and cut it into 2-3 large portions for even cooking.
  2. In a blender, combine chopped onion, smashed garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle, crushed tomatoes, beef broth, white vinegar, kosher salt, and bay leaves. Blend until smooth.
Cooking
  1. Place the beef pieces in your slow cooker and pour the aromatic sauce over the top. Cover and cook on low for 8 hours, or until the beef is fork-tender.
  2. Once cooked, remove the beef and bay leaves from the slow cooker. Shred the beef using two forks.
Assembly
  1. Heat a skillet over medium heat. Dip each corn tortilla into the sauce and lightly fry on both sides until pliable.
  2. Fill each taco with shredded beef and top with shredded cheese. Garnish with fresh cilantro and chopped onions.
Serving
  1. Serve with lime wedges on the side to add a zesty finish.

Notes

Pro tip: Don't skip frying the tortillas! It elevates the taco experience. Leftovers can last in the fridge for 3-4 days or freeze for up to 3 months.