Slow-Cooker Birria Beef Tacos

Birria traces its roots to Jalisco, Mexico, where chile-braised meat stews became a beloved comfort. This slow-cooker version bathes beef chuck in a smoky blend of guajillo, ancho, and chipotle for tender, taco-ready shreds.

Serves 6 · 25 min prep · 480 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 28g carbs
• 24g fat
• 3g fiber

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Ingredients

• 2.5 lb beef chuck roast, cut into large chunks
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 chipotle peppers in adobo
• 1 white onion, quartered
• 6 garlic cloves
• 3 cups low-sodium beef broth
• 2 tbsp apple cider vinegar
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1.5 tsp salt
• 12 corn tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup fresh cilantro, chopped
• 2 lime wedges

Instructions

1. 1Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1 to 2 minutes per side until fragrant but not burnt, then soak them in hot water for 15 minutes until soft.
2. 2Drain the softened chiles and blend them with chipotle peppers, onion, garlic, beef broth, vinegar, cumin, oregano, and salt until completely smooth.
3. 3Place the beef chuck chunks in a 6-quart slow cooker and pour the blended chile sauce over the top; tuck in the bay leaves.
4. 4Cover and cook on low for 7 to 8 hours (or high for 4 to 5 hours) until the beef shreds easily with two forks.
5. 5Remove the bay leaves, shred the beef directly in the cooker, and keep it submerged in the rich consommé so it stays juicy for lunch assembly.
6. 6Warm a cast-iron skillet or griddle over medium heat. Dip each corn tortilla lightly into the surface fat of the consommé, then lay it flat on the hot pan.
7. 7Scatter a little shredded cheese and a generous pile of birria beef on one half of the tortilla; fold and crisp 2 to 3 minutes per side until the cheese melts and the tortilla is burnished and blistered.
8. 8Repeat with remaining tortillas, working in batches so each taco stays crisp.
9. 9Ladle a small cup of strained consommé for dipping beside each plate or lunch container.
10. 10Finish with cilantro and a squeeze of lime; pack two tacos plus consommé for a satisfying midday birria lunch that reheats beautifully.