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Its Soupy

Slow Cooker Birria Tacos Flavorful and Easy Recipe

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- 3 lbs beef chuck roast - 4 dried guajillo chilies - 2 dried ancho chilies - 1 onion - 4 cloves garlic - 2 teaspoons ground cumin - 2 teaspoons dried oregano - 1 tablespoon apple cider vinegar - 4 cups beef broth - Salt and pepper to taste - Corn tortillas - Chopped fresh cilantro - Lime wedges When making Slow Cooker Birria Tacos, the right ingredients make all the difference. The beef chuck roast gives a rich flavor and tender texture. I love using dried guajillo and ancho chilies for their unique taste. They add depth and warmth to the dish. For the additional ingredients, an onion and garlic are essential. They create a base flavor that is hard to beat. Ground cumin and dried oregano enhance the dish with bold spices. Apple cider vinegar adds a touch of acidity that brightens the flavors. The beef broth is crucial for cooking the meat and creating a savory sauce. Don’t forget to season with salt and pepper. It’s simple but important for bringing out all the flavors. For serving, I recommend warm corn tortillas. They are perfect for holding all the delicious filling. Chopped fresh cilantro adds a nice color and fresh taste. A squeeze of lime juice right before you bite into the taco creates a burst of flavor that makes each taco even better. Enjoy this mix of flavors and textures! {{ingredient_image_1}} To make the best birria tacos, start with the dried chilies. - Toasting the dried chilies: Heat a dry skillet over medium heat. Add the guajillo and ancho chilies. Toast them for about 1-2 minutes. You want them fragrant but not burnt. - Soaking instructions: Once toasted, take them off the heat. Place them in a bowl and cover with hot water. Let them soak for 15-20 minutes until soft. Now that the chiles are ready, it’s time to make the sauce. - Ingredients for the sauce: You need the soaked chiles, onion, garlic, cumin, oregano, apple cider vinegar, and some beef broth. - Blending tips: Drain the chiles and put them in a blender. Add the onion, garlic, cumin, oregano, vinegar, and about 1 cup of broth. Blend until smooth. Set the sauce aside. Next, we will prepare the beef. - Seasoning and placing the meat: Take the beef chuck roast and season it with salt and pepper. Cut it into large chunks. Place the meat in the slow cooker. - Combining all ingredients in the slow cooker: Pour the blended chile sauce over the meat. Add the remaining beef broth, ensuring the meat is mostly covered. Cooking time is crucial for tender meat. - Low vs. high cooking settings: You can cook on low for 8 hours or high for 4-5 hours. Both methods work well. - Signs the meat is ready: The meat is done when it shreds easily with a fork. Now, let’s shred the meat for the tacos. - Techniques for shredding: Remove the beef from the slow cooker. Use two forks to shred the meat. - Using reserved broth: Set aside a cup of the cooking liquid. This will be your dipping sauce. It's time to put it all together! - Heating tortillas: Heat corn tortillas in a skillet until warm and soft. - Filling and garnishing tacos: Fill each tortilla with shredded birria meat. Top with chopped cilantro and diced onions. Serve with lime wedges and the reserved broth on the side. - Choosing the right cut of meat: I recommend using beef chuck roast. Its fat content makes it tender and juicy. Look for bright red meat with good marbling. This cut breaks down well during cooking, giving you rich flavor. - Flavor enhancements: To boost the taste, try adding smoked paprika or a dash of cinnamon. These spices deepen the flavor profile. You can also add a bit more garlic for an extra kick. - Slow cooker settings: For best results, cook on low for 8 hours. This slow method makes the meat tender. If short on time, high for 4-5 hours works too. Just keep an eye on the meat. - Monitoring moisture levels: Make sure the meat stays mostly submerged in broth. If the liquid cooks down too much, add a bit more beef broth. This keeps the meat juicy and flavorful. - Pairing sides and drinks: Birria tacos pair well with Mexican rice or refried beans. For drinks, consider a refreshing agua fresca or a light beer. They balance the rich flavors of the tacos. - Presentation ideas: Serve the tacos on a colorful platter. Add lime wedges and bowls of diced onions and cilantro. This makes the meal look vibrant and inviting. Pro Tips Chili Soaking Time: Ensure the dried chilies are soaked long enough for optimal softness, which helps in blending them smoothly into the sauce. Beef Broth Flavor: Using a quality beef broth enhances the overall depth of flavor in the birria, so opt for low sodium for better control over seasoning. Meat Shredding Technique: For easier shredding, let the meat rest for a few minutes after cooking; this makes it easier to handle and retains moisture. Taco Assembly: Warm the tortillas just before assembling the tacos to make them pliable, preventing them from cracking when filled. {{image_2}} You can use other meats for birria. Pork shoulder works well and gives great flavor. You can also try lamb for a unique twist. If you're looking for a vegetarian option, jackfruit is a fantastic choice. It mimics the texture of meat and soaks up the rich sauce well. To spice things up, add more chilies. Chipotle chilies bring heat and a smoky taste. You can also mix in fresh herbs like cilantro or parsley. Thyme and bay leaves add depth to the flavor too. Experiment with your favorite spices to find the perfect balance for your taste. Birria is not just for tacos! You can make burritos or quesadillas with the same filling. Just use larger tortillas and add cheese for quesadillas. For toppings, consider avocado, radishes, or a drizzle of crema. These add freshness and flavor to your meal. To store leftovers, place birria in an airtight container. This keeps it fresh and tasty. Make sure to cool it down before sealing. The birria can last in the fridge for 3 to 4 days. When you're ready to eat, check for any off smells or changes in texture. You can freeze birria for longer storage. First, let it cool completely. Then, pack it in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. The birria can last up to 3 months in the freezer. To thaw, move it to the fridge overnight. You can also use the microwave for quick thawing. For reheating, the microwave works well. Place birria in a bowl and cover it. Heat in short bursts, stirring in between. If you prefer stovetop, heat it in a pan over low heat. Add a splash of broth to keep it moist. The oven is another option; cover it with foil and heat at 350°F for about 20 minutes. Yes, you can make Slow Cooker Birria Tacos ahead of time. After cooking, let the meat cool. Store it in an airtight container in the fridge. It will last for up to three days. For best flavor, keep the broth with the meat. When ready to eat, reheat it on the stove or in the microwave. Make sure it’s hot all the way through before serving. If you don’t have beef broth, try chicken broth or vegetable broth. Both options will add flavor. You can also use water mixed with some soy sauce for a savory touch. Each substitute will give a different taste, so pick what you like best. To spice up your Birria Tacos, add more chilies. You can use more guajillo or ancho chilies. If you like it really hot, add some dried arbol chilies. Another option is to add cayenne pepper to the sauce. Start with a little and taste it as you go. Birria Tacos pair well with many sides. Try serving them with rice and beans for a filling meal. You can also add a fresh salad or corn on the cob. Don’t forget chips with salsa or guacamole. They add a nice crunch and flavor. You now know how to make delicious Slow Cooker Birria Tacos. We covered the main ingredients, like the beef and dried chilies, and how to prepare them. You learned step-by-step instructions to ensure perfect tacos every time. Remember the tips for storing and reheating, and feel free to try different meats and flavors. Birria tacos are not just a meal; they can be a fun cooking adventure. Enjoy sharing your tasty creations with friends and family!

WANT TO SAVE THIS RECIPE?

If you crave rich, flavorful tacos, this Slow Cooker Birria Tacos recipe is for you! With just a few simple ingredients, you’ll create a mouthwatering dish that’s perfect for any gathering. This easy recipe features tender beef, smoky chilies, and savory spices, all slow-cooked to perfection. Grab your slow cooker, and let’s dive into the world of delicious birria tacos that will impress your family and friends!

Why I Love This Recipe

  1. Flavorful Depth: The combination of toasted dried chilies, spices, and beef broth creates a rich and complex flavor profile that is truly irresistible.
  2. Effortless Cooking: With the slow cooker doing most of the work, you can enjoy a delicious meal without spending hours in the kitchen.
  3. Customizable Toppings: Serve with fresh cilantro, diced onions, and lime wedges, allowing everyone to personalize their tacos to their liking.
  4. Perfect for Gatherings: This recipe makes a generous amount, making it ideal for family dinners or gatherings with friends.

Ingredients

Main Ingredients

  • 3 lbs beef chuck roast
  • 4 dried guajillo chilies
  • 2 dried ancho chilies

Additional Ingredients

  • 1 onion
  • 4 cloves garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon apple cider vinegar
  • 4 cups beef broth
  • Salt and pepper to taste

Serving Suggestions

  • Corn tortillas
  • Chopped fresh cilantro
  • Lime wedges

When making Slow Cooker Birria Tacos, the right ingredients make all the difference. The beef chuck roast gives a rich flavor and tender texture. I love using dried guajillo and ancho chilies for their unique taste. They add depth and warmth to the dish.

For the additional ingredients, an onion and garlic are essential. They create a base flavor that is hard to beat. Ground cumin and dried oregano enhance the dish with bold spices. Apple cider vinegar adds a touch of acidity that brightens the flavors. The beef broth is crucial for cooking the meat and creating a savory sauce.

Don’t forget to season with salt and pepper. It’s simple but important for bringing out all the flavors.

For serving, I recommend warm corn tortillas. They are perfect for holding all the delicious filling. Chopped fresh cilantro adds a nice color and fresh taste. A squeeze of lime juice right before you bite into the taco creates a burst of flavor that makes each taco even better. Enjoy this mix of flavors and textures!

Step-by-Step Instructions

Preparing the Chiles

To make the best birria tacos, start with the dried chilies.

  • Toasting the dried chilies: Heat a dry skillet over medium heat. Add the guajillo and ancho chilies. Toast them for about 1-2 minutes. You want them fragrant but not burnt.
  • Soaking instructions: Once toasted, take them off the heat. Place them in a bowl and cover with hot water. Let them soak for 15-20 minutes until soft.

Blending the Sauce

Now that the chiles are ready, it’s time to make the sauce.

  • Ingredients for the sauce: You need the soaked chiles, onion, garlic, cumin, oregano, apple cider vinegar, and some beef broth.
  • Blending tips: Drain the chiles and put them in a blender. Add the onion, garlic, cumin, oregano, vinegar, and about 1 cup of broth. Blend until smooth. Set the sauce aside.

Cooking the Meat

Next, we will prepare the beef.

  • Seasoning and placing the meat: Take the beef chuck roast and season it with salt and pepper. Cut it into large chunks. Place the meat in the slow cooker.
  • Combining all ingredients in the slow cooker: Pour the blended chile sauce over the meat. Add the remaining beef broth, ensuring the meat is mostly covered.

Cooking Time

Cooking time is crucial for tender meat.

  • Low vs. high cooking settings: You can cook on low for 8 hours or high for 4-5 hours. Both methods work well.
  • Signs the meat is ready: The meat is done when it shreds easily with a fork.

Shredding the Meat

Now, let’s shred the meat for the tacos.

  • Techniques for shredding: Remove the beef from the slow cooker. Use two forks to shred the meat.
  • Using reserved broth: Set aside a cup of the cooking liquid. This will be your dipping sauce.

Assembling and Serving Tacos

It’s time to put it all together!

  • Heating tortillas: Heat corn tortillas in a skillet until warm and soft.
  • Filling and garnishing tacos: Fill each tortilla with shredded birria meat. Top with chopped cilantro and diced onions. Serve with lime wedges and the reserved broth on the side.

Tips & Tricks

Perfecting the Birria

  • Choosing the right cut of meat: I recommend using beef chuck roast. Its fat content makes it tender and juicy. Look for bright red meat with good marbling. This cut breaks down well during cooking, giving you rich flavor.
  • Flavor enhancements: To boost the taste, try adding smoked paprika or a dash of cinnamon. These spices deepen the flavor profile. You can also add a bit more garlic for an extra kick.

Cooking Tips

  • Slow cooker settings: For best results, cook on low for 8 hours. This slow method makes the meat tender. If short on time, high for 4-5 hours works too. Just keep an eye on the meat.
  • Monitoring moisture levels: Make sure the meat stays mostly submerged in broth. If the liquid cooks down too much, add a bit more beef broth. This keeps the meat juicy and flavorful.

Serving Suggestions

  • Pairing sides and drinks: Birria tacos pair well with Mexican rice or refried beans. For drinks, consider a refreshing agua fresca or a light beer. They balance the rich flavors of the tacos.
  • Presentation ideas: Serve the tacos on a colorful platter. Add lime wedges and bowls of diced onions and cilantro. This makes the meal look vibrant and inviting.

Pro Tips

  1. Chili Soaking Time: Ensure the dried chilies are soaked long enough for optimal softness, which helps in blending them smoothly into the sauce.
  2. Beef Broth Flavor: Using a quality beef broth enhances the overall depth of flavor in the birria, so opt for low sodium for better control over seasoning.
  3. Meat Shredding Technique: For easier shredding, let the meat rest for a few minutes after cooking; this makes it easier to handle and retains moisture.
  4. Taco Assembly: Warm the tortillas just before assembling the tacos to make them pliable, preventing them from cracking when filled.

Variations

Different Meats

You can use other meats for birria. Pork shoulder works well and gives great flavor. You can also try lamb for a unique twist. If you’re looking for a vegetarian option, jackfruit is a fantastic choice. It mimics the texture of meat and soaks up the rich sauce well.

Flavor Enhancements

To spice things up, add more chilies. Chipotle chilies bring heat and a smoky taste. You can also mix in fresh herbs like cilantro or parsley. Thyme and bay leaves add depth to the flavor too. Experiment with your favorite spices to find the perfect balance for your taste.

Taco Variations

Birria is not just for tacos! You can make burritos or quesadillas with the same filling. Just use larger tortillas and add cheese for quesadillas. For toppings, consider avocado, radishes, or a drizzle of crema. These add freshness and flavor to your meal.

Storage Info

Refrigeration

To store leftovers, place birria in an airtight container. This keeps it fresh and tasty. Make sure to cool it down before sealing. The birria can last in the fridge for 3 to 4 days. When you’re ready to eat, check for any off smells or changes in texture.

Freezing Tips

You can freeze birria for longer storage. First, let it cool completely. Then, pack it in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. The birria can last up to 3 months in the freezer. To thaw, move it to the fridge overnight. You can also use the microwave for quick thawing.

Reheating Methods

For reheating, the microwave works well. Place birria in a bowl and cover it. Heat in short bursts, stirring in between. If you prefer stovetop, heat it in a pan over low heat. Add a splash of broth to keep it moist. The oven is another option; cover it with foil and heat at 350°F for about 20 minutes.

FAQs

Can I make Slow Cooker Birria Tacos in advance?

Yes, you can make Slow Cooker Birria Tacos ahead of time. After cooking, let the meat cool. Store it in an airtight container in the fridge. It will last for up to three days. For best flavor, keep the broth with the meat. When ready to eat, reheat it on the stove or in the microwave. Make sure it’s hot all the way through before serving.

What can I substitute for beef broth?

If you don’t have beef broth, try chicken broth or vegetable broth. Both options will add flavor. You can also use water mixed with some soy sauce for a savory touch. Each substitute will give a different taste, so pick what you like best.

How do I make Birria Tacos spicier?

To spice up your Birria Tacos, add more chilies. You can use more guajillo or ancho chilies. If you like it really hot, add some dried arbol chilies. Another option is to add cayenne pepper to the sauce. Start with a little and taste it as you go.

What are some good sides to serve with Birria Tacos?

Birria Tacos pair well with many sides. Try serving them with rice and beans for a filling meal. You can also add a fresh salad or corn on the cob. Don’t forget chips with salsa or guacamole. They add a nice crunch and flavor.

You now know how to make delicious Slow Cooker Birria Tacos. We covered the main ingredients, like the beef and dried chilies, and how to prepare them. You learned step-by-step instructions to ensure perfect tacos every time. Remember the tips for storing and reheating, and feel free to try different meats and flavors. Birria tacos are not just a meal; they can be a fun cooking adventure. Enjoy sharing your tasty creations with friends and famil

- 3 lbs beef chuck roast - 4 dried guajillo chilies - 2 dried ancho chilies - 1 onion - 4 cloves garlic - 2 teaspoons ground cumin - 2 teaspoons dried oregano - 1 tablespoon apple cider vinegar - 4 cups beef broth - Salt and pepper to taste - Corn tortillas - Chopped fresh cilantro - Lime wedges When making Slow Cooker Birria Tacos, the right ingredients make all the difference. The beef chuck roast gives a rich flavor and tender texture. I love using dried guajillo and ancho chilies for their unique taste. They add depth and warmth to the dish. For the additional ingredients, an onion and garlic are essential. They create a base flavor that is hard to beat. Ground cumin and dried oregano enhance the dish with bold spices. Apple cider vinegar adds a touch of acidity that brightens the flavors. The beef broth is crucial for cooking the meat and creating a savory sauce. Don’t forget to season with salt and pepper. It’s simple but important for bringing out all the flavors. For serving, I recommend warm corn tortillas. They are perfect for holding all the delicious filling. Chopped fresh cilantro adds a nice color and fresh taste. A squeeze of lime juice right before you bite into the taco creates a burst of flavor that makes each taco even better. Enjoy this mix of flavors and textures! {{ingredient_image_1}} To make the best birria tacos, start with the dried chilies. - Toasting the dried chilies: Heat a dry skillet over medium heat. Add the guajillo and ancho chilies. Toast them for about 1-2 minutes. You want them fragrant but not burnt. - Soaking instructions: Once toasted, take them off the heat. Place them in a bowl and cover with hot water. Let them soak for 15-20 minutes until soft. Now that the chiles are ready, it’s time to make the sauce. - Ingredients for the sauce: You need the soaked chiles, onion, garlic, cumin, oregano, apple cider vinegar, and some beef broth. - Blending tips: Drain the chiles and put them in a blender. Add the onion, garlic, cumin, oregano, vinegar, and about 1 cup of broth. Blend until smooth. Set the sauce aside. Next, we will prepare the beef. - Seasoning and placing the meat: Take the beef chuck roast and season it with salt and pepper. Cut it into large chunks. Place the meat in the slow cooker. - Combining all ingredients in the slow cooker: Pour the blended chile sauce over the meat. Add the remaining beef broth, ensuring the meat is mostly covered. Cooking time is crucial for tender meat. - Low vs. high cooking settings: You can cook on low for 8 hours or high for 4-5 hours. Both methods work well. - Signs the meat is ready: The meat is done when it shreds easily with a fork. Now, let’s shred the meat for the tacos. - Techniques for shredding: Remove the beef from the slow cooker. Use two forks to shred the meat. - Using reserved broth: Set aside a cup of the cooking liquid. This will be your dipping sauce. It's time to put it all together! - Heating tortillas: Heat corn tortillas in a skillet until warm and soft. - Filling and garnishing tacos: Fill each tortilla with shredded birria meat. Top with chopped cilantro and diced onions. Serve with lime wedges and the reserved broth on the side. - Choosing the right cut of meat: I recommend using beef chuck roast. Its fat content makes it tender and juicy. Look for bright red meat with good marbling. This cut breaks down well during cooking, giving you rich flavor. - Flavor enhancements: To boost the taste, try adding smoked paprika or a dash of cinnamon. These spices deepen the flavor profile. You can also add a bit more garlic for an extra kick. - Slow cooker settings: For best results, cook on low for 8 hours. This slow method makes the meat tender. If short on time, high for 4-5 hours works too. Just keep an eye on the meat. - Monitoring moisture levels: Make sure the meat stays mostly submerged in broth. If the liquid cooks down too much, add a bit more beef broth. This keeps the meat juicy and flavorful. - Pairing sides and drinks: Birria tacos pair well with Mexican rice or refried beans. For drinks, consider a refreshing agua fresca or a light beer. They balance the rich flavors of the tacos. - Presentation ideas: Serve the tacos on a colorful platter. Add lime wedges and bowls of diced onions and cilantro. This makes the meal look vibrant and inviting. Pro Tips Chili Soaking Time: Ensure the dried chilies are soaked long enough for optimal softness, which helps in blending them smoothly into the sauce. Beef Broth Flavor: Using a quality beef broth enhances the overall depth of flavor in the birria, so opt for low sodium for better control over seasoning. Meat Shredding Technique: For easier shredding, let the meat rest for a few minutes after cooking; this makes it easier to handle and retains moisture. Taco Assembly: Warm the tortillas just before assembling the tacos to make them pliable, preventing them from cracking when filled. {{image_2}} You can use other meats for birria. Pork shoulder works well and gives great flavor. You can also try lamb for a unique twist. If you're looking for a vegetarian option, jackfruit is a fantastic choice. It mimics the texture of meat and soaks up the rich sauce well. To spice things up, add more chilies. Chipotle chilies bring heat and a smoky taste. You can also mix in fresh herbs like cilantro or parsley. Thyme and bay leaves add depth to the flavor too. Experiment with your favorite spices to find the perfect balance for your taste. Birria is not just for tacos! You can make burritos or quesadillas with the same filling. Just use larger tortillas and add cheese for quesadillas. For toppings, consider avocado, radishes, or a drizzle of crema. These add freshness and flavor to your meal. To store leftovers, place birria in an airtight container. This keeps it fresh and tasty. Make sure to cool it down before sealing. The birria can last in the fridge for 3 to 4 days. When you're ready to eat, check for any off smells or changes in texture. You can freeze birria for longer storage. First, let it cool completely. Then, pack it in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. The birria can last up to 3 months in the freezer. To thaw, move it to the fridge overnight. You can also use the microwave for quick thawing. For reheating, the microwave works well. Place birria in a bowl and cover it. Heat in short bursts, stirring in between. If you prefer stovetop, heat it in a pan over low heat. Add a splash of broth to keep it moist. The oven is another option; cover it with foil and heat at 350°F for about 20 minutes. Yes, you can make Slow Cooker Birria Tacos ahead of time. After cooking, let the meat cool. Store it in an airtight container in the fridge. It will last for up to three days. For best flavor, keep the broth with the meat. When ready to eat, reheat it on the stove or in the microwave. Make sure it’s hot all the way through before serving. If you don’t have beef broth, try chicken broth or vegetable broth. Both options will add flavor. You can also use water mixed with some soy sauce for a savory touch. Each substitute will give a different taste, so pick what you like best. To spice up your Birria Tacos, add more chilies. You can use more guajillo or ancho chilies. If you like it really hot, add some dried arbol chilies. Another option is to add cayenne pepper to the sauce. Start with a little and taste it as you go. Birria Tacos pair well with many sides. Try serving them with rice and beans for a filling meal. You can also add a fresh salad or corn on the cob. Don’t forget chips with salsa or guacamole. They add a nice crunch and flavor. You now know how to make delicious Slow Cooker Birria Tacos. We covered the main ingredients, like the beef and dried chilies, and how to prepare them. You learned step-by-step instructions to ensure perfect tacos every time. Remember the tips for storing and reheating, and feel free to try different meats and flavors. Birria tacos are not just a meal; they can be a fun cooking adventure. Enjoy sharing your tasty creations with friends and family!

Savory Slow Cooker Birria Tacos

Delicious and tender beef birria served in warm corn tortillas with fresh toppings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeds removed
  • 2 dried ancho chilies, stemmed and seeds removed
  • 1 whole onion, quartered
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon apple cider vinegar
  • 4 cups beef broth
  • to taste Salt and pepper
  • as needed Corn tortillas
  • as needed Chopped fresh cilantro, for serving
  • as needed Diced onions, for serving
  • as needed Lime wedges, for serving

Instructions
 

  • Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 1-2 minutes until fragrant. Remove them from the heat and place them in a bowl. Cover them with hot water and let them soak for about 15-20 minutes until softened.
  • Blend the Sauce: Drain the soaked chiles and transfer them to a blender. Add the onion, garlic, cumin, oregano, apple cider vinegar, and about 1 cup of beef broth. Blend until smooth and set aside.
  • Season the Meat: Season the chunks of beef chuck roast with salt and pepper. Place the meat into the slow cooker.
  • Combine Ingredients: Pour the chile sauce over the beef in the slow cooker. Add the remaining beef broth, making sure the meat is mostly submerged.
  • Cook: Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is tender and easily shreds with a fork.
  • Shred the Meat: Once cooked, remove the beef from the slow cooker and shred it using two forks. Set aside a cup of the cooking liquid to use as a dipping sauce.
  • Assemble Tacos: Heat the corn tortillas on a skillet until warm and pliable. Fill each tortilla with shredded birria meat and top with chopped cilantro and diced onions.
  • Serve: Serve the tacos with the reserved broth on the side for dipping. Squeeze fresh lime juice over the tacos just before eating for an extra burst of flavor.

Notes

Serve with lime wedges for added flavor.
Keyword beef, birria, slow cooker, tacos

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