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Greatest plates · Main
Slow Cooker Birria Tacos
Slow-cooked beef melts into crispy corn tortillas, ready to dip into a rich, smoky consommé. An easy hands-off take on the Jalisco classic made with easy-to-find ingredients.
Serves 8Prep 15 minCook 510 minBeef
Containsdairy
Inspired by a recipe from Skinnytaste ↗
Protein 29%Carbs 24%Fat 47%
About 465 kcal a serve — 34 g protein, 28 g carbs, 24 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Brown the beef
BrownHeat a large frying pan over medium heat and spray with oil spray. Brown the beef on all sides in two batches, then transfer the beef to the slow cooker.
In the panSear beef →
Make the birria sauce
BlendIn a blender or food processor, blend the onion, garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomato, beef broth, white vinegar and salt until smooth. Pour over the beef.
In the blenderBlend sauce →
Slow cook
8 hrsAdd the bay leaves and cook on low heat for 8 hours (or high for 4-5 hours), until the beef is fall-apart tender.
What goes inInto cooker →
8 hrs · low
Shred and strain
ShredShred the beef and strain the broth. Return the beef to the slow cooker with about ½ cup of broth to keep warm. Save the remaining broth (consommé) for dipping and serving.
Dip and crisp the tortillas
CrispQuickly dip a tortilla in the consommé and add it to a hot frying pan or griddle. Add 3 tablespoons of shredded beef and 2 tablespoons shredded cheese with some onion and coriander. Fold and cook like a quesadilla until browned on each side.
In the panAssemble tacos →
Serve
ServeServe the birria tacos hot with raw chopped onion and coriander, plus a small bowl of remaining consommé for dipping and lime wedges on the side.
What goes inGarnish →
Cook's noteBrowning the beef before slow cooking is worth the extra step for deeper flavour; leaving a little fat on the meat helps keep the tacos from going soggy.
Estimated per serve
465 kcal · 34 g protein · 28 g carbs · 24 g fatestimates, within ~10%
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