Description

Craving a bold, authentic Mexican dish that’s packed with smoky, spicy, and tender flavors? Look no further than Slow Cooker Birria Tacos! This beloved recipe features succulent chuck roast braised in a rich chili paste made with guajillo, ancho, and chipotle peppers, slow-cooked to shreddable perfection.

Ingredients

For the Chili Paste

Dried Guajillo Peppers (4): Adds mild, fruity heat.
- Substitution: Dried California chiles or 1 tbsp guajillo powder (reduce quantity).
Dried Ancho Chiles (4): Provides deep, smoky sweetness.
- Substitution: Dried pasilla chiles or 1 tbsp ancho powder.
Chipotle Peppers in Adobo (4): Brings smoky, spicy depth.
- Substitution: 1-2 tsp chipotle powder or smoked paprika with 1 tsp hot sauce.
Onion (1, chopped): Adds sweet, savory depth.
- Substitution: Shallots or 1 tsp onion powder.
Garlic Cloves (4): Infuses aromatic warmth.
- Substitution: 1 tsp garlic powder.
Crushed Tomatoes (½ cup): Adds tangy richness.
- Substitution: Tomato sauce or ¼ cup tomato paste with ¼ cup water.
Organic Beef Stock (½ cup): Enhances savory flavor.
- Substitution: Vegetable stock, chicken stock, or water.
Apple Cider Vinegar (1 tbsp): Brightens the paste.
- Substitution: White vinegar, lime juice, or omit.
Bay Leaves (2): Adds subtle earthy notes.
- Substitution: 1 tsp dried thyme or omit.
Mexican Oregano (2 tbsp): Brings bold, citrusy herb flavor.
- Substitution: Regular oregano or marjoram (use 1 tbsp).
Dried Thyme (1 tsp): Adds earthy depth.
- Substitution: Fresh thyme (1 tbsp) or rosemary.
Ground Cumin (½ tsp): Provides warm, nutty flavor.
- Substitution: Ground coriander or omit.
Ground Cinnamon (½ tsp): Adds subtle sweetness.
- Substitution: Nutmeg or omit.
Smoked Paprika (½ tsp): Enhances smokiness.
- Substitution: Regular paprika or chili powder.
Ground Allspice (½ tsp): Adds warm, complex notes.
- Substitution: Ground cloves or omit.

For the Meat and Consomé

Organic Chuck Roast Beef (3 lbs, chopped into medium-large chunks): Tender, shreddable cut for birria.
- Substitution: Beef shank, lamb shoulder, or chicken thighs (adjust cooking time for chicken).
Extra Virgin Olive Oil (1 tbsp): Used for searing.
- Substitution: Avocado oil, vegetable oil, or butter.
Sea Salt (1 tsp): Enhances meat flavor.
- Substitution: Kosher salt or low-sodium options.
Black Pepper (1 tsp): Adds mild heat.
- Substitution: White pepper or cayenne for spice.
Garlic Powder (1 tsp): Seasons the beef.
- Substitution: 2 fresh garlic cloves, minced.
Onion (½, diced): Adds flavor to the consomé.
- Substitution: ½ tsp onion powder or leeks.
Organic Beef Stock (4 cups): Forms the base of the consomé.
- Substitution: Chicken stock, vegetable stock, or water with bouillon.
Water (2 cups): Thins the consomé for dipping.
- Substitution: Additional stock or water.

For the Tacos

Organic Corn Tortillas (12): Authentic base for crispy tacos.
- Substitution: Flour tortillas (less traditional) or lettuce wraps for low-carb.
Shredded Oaxaca Cheese (1-2 cups): Melts into gooey, stringy perfection.
- Substitution: Mozzarella, Monterey Jack, or vegan cheese.
Chopped Fresh Cilantro (1 cup): Adds vibrant, fresh flavor.
- Substitution: Parsley or green onions (less traditional).
Diced Onion (½ cup, optional): Adds crunch and sharpness.
- Substitution: Pickled onions or omit.

Why They’re Important: The chili paste, with guajillo, ancho, and chipotle peppers, creates the smoky, spicy heart of birria, while chuck roast ensures tender, shreddable meat. Beef stock and seasonings build a rich consomé, and Oaxaca cheese delivers melty taco goodness. Corn tortillas and cilantro keep it authentic, with onions adding texture.

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Instructions

Step 1: Make the Chili Paste

Remove stems and seeds from 4 dried guajillo and 4 dried ancho chiles. In a medium pot, bring ½ cup organic beef stock to a boil, add the chiles, cover, and remove from heat. Let sit for 15-20 minutes until softened.
Transfer the softened chiles and soaking liquid to a high-powered blender or food processor. Add 4 chipotle peppers in adobo, 1 chopped onion, 4 garlic cloves, ½ cup crushed tomatoes, 1 tbsp apple cider vinegar, 2 bay leaves, 2 tbsp Mexican oregano, 1 tsp dried thyme, ½ tsp cumin, ½ tsp ground cinnamon, ½ tsp smoked paprika, and ½ tsp ground allspice. Blend until smooth and thick, adding up to ½ cup more beef stock or water for desired consistency.
- Tip: Wear gloves when handling chiles to avoid skin irritation. Scrape down the blender sides for a smooth paste. Strain through a fine mesh if you prefer no small bits.

Step 2: Sear the Beef

Pat 3 lbs chuck roast (cut into medium-large chunks) dry with paper towels. Season with 1 tsp sea salt, 1 tsp black pepper, and 1 tsp garlic powder.
In a large skillet over medium-high heat, heat 1 tbsp olive oil. Sear the beef chunks in batches, cooking 3-4 minutes per side until golden brown. Transfer to a plate lined with paper towels.
- Tip: Avoid overcrowding the skillet to ensure a good sear. If skipping the sear, season and add raw beef to the slow cooker, but searing adds depth. Reserve skillet drippings for extra flavor.

Step 3: Slow Cook the Birria

In the slow cooker, add ½ diced onion and the chili paste, stirring to coat the bottom. Pour in 4 cups beef stock and 2 cups water, mixing well.
Add the seared beef chunks, ensuring they’re mostly submerged. Stir gently to coat with the sauce.
Cover and cook on low for 8-10 hours or high for 4-6 hours, until the beef is tender and easily shreddable with forks.
Remove the beef to a large bowl and shred using two forks. Skim excess fat from the consomé if desired, and remove bay leaves. Return the shredded beef to the slow cooker, stirring to coat in the sauce. Keep warm.
- Tip: Check tenderness at the lower end of the time range. If the consomé is too thin, cook uncovered on high for 30 minutes to reduce. Reserve 1-2 cups consomé for dipping.

Step 4: Prepare the Consomé Dipping Sauce

Ladle 1 cup of the consomé from the slow cooker into a small bowl. Stir in ¼ cup chopped fresh cilantro and set aside for dipping.
If desired, strain the consomé through a fine mesh for a smoother texture or leave as is for rustic appeal.
- Tip: Adjust consomé seasoning with a pinch of salt or a squeeze of lime juice for brightness. Keep warm for serving.

Step 5: Assemble and Crisp the Tacos

In a medium non-stick skillet or fry pan over medium heat, add 1 tbsp olive oil and wipe evenly with a paper towel to coat lightly.
Dip the top half of a corn tortilla into the consomé dipping sauce and place it in the hot skillet. Fry for 10-15 seconds to soften.
Add a portion of shredded beef (about ¼ cup), a sprinkle of diced onion (optional), 1-2 tbsp chopped cilantro, and 2-3 tbsp shredded Oaxaca cheese to one side of the tortilla. Fold in half to form a taco.
Cook for 1-2 minutes until the cheese melts and the tortilla is golden. Flip and cook 1-2 minutes more for a charred, crispy exterior. Remove to a plate and repeat with remaining tortillas (work in batches, adding oil as needed).
- Tip: Use a non-stick skillet to prevent sticking, and keep heat medium to avoid burning. Place finished tacos in a 200°F (93°C) oven to keep warm while cooking others.

Step 6: Serve

Serve the tacos hot with the consomé dipping sauce on the side, garnished with extra cilantro or diced onion if desired.
Pair with sides like Mexican rice, refried beans, or a simple avocado salad for a complete meal.
Offer lime wedges, extra consomé, or hot sauce for customization.
- Tip: Serve tacos on a platter with the consomé in small bowls for dipping, encouraging guests to dip each bite for maximum flavor. Use taco holders for a neat presentation.