Slow Cooker Shredded Beef Birria Tacos

Remove the stems from the 2 pasilla and 2 guajillo peppers. Place them in a dry skillet over medium heat and toast them for about 30-60 seconds per side, just until they become fragrant and slightly pliable. This quick toasting wakes up their natural oils and deepens the flavor without burning them.

Next, place the toasted peppers into a blender along with 4 cups of beef broth, 1 chipotle pepper in adobo, 1 teaspoon chili powder, ½ teaspoon paprika, 1/2 teaspoon of ground coriander, 1 teaspoon cumin, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon Mexican oregano. Blend until completely smooth to create a rich, deep‑red birria broth. Set the consomé aside.

Trim any large, fatty areas from the roast. Lightly coat the meat with a thin layer of oil; avocado or vegetable oil works well. Preheat a large skillet over medium‑high heat, add a little oil, and let it heat until it shimmers. Place the roast in the pan and sear it on all sides until it develops a brown crust.

Place the roast in the slow cooker on low and pour the blended birria consomé over the top. Cover and cook for 7–8 hours, or until the meat is completely tender and easily shredded with a fork. The long, slow cooking lets the flavors deepen and gives you that rich, red consomé that makes birria so good.

Once the meat has finished cooking, remove it from the slow cooker and set it aside. Strain the consomé into a bowl to remove any solids, leaving a smooth, richly flavored broth.

Shred the beef, then spoon a little of the warm consomé over the meat to keep it juicy and flavorful.

Line a baking sheet with paper towels and set a wire rack on top. This keeps the tacos elevated so they don’t sit in their own grease, which would make them soggy. Letting the oil drip away helps them stay crisp while you cook all of the tacos. Heat a large pan over medium heat and add a splash of vegetable or avocado oil. Quickly dip each tortilla into the warm consomé, coating both sides lightly, then lay it in the hot pan for a few seconds to start crisping both sides before adding the filling.

Sprinkle cheese evenly over the browned tortilla, then add the chopped onion and cilantro on top. Let the cheese begin to melt before adding the meat so everything stays in place.

Place a generous amount of shredded beef on one half of the tortilla, keeping the other half free so you can fold it over once the cheese has melted and everything is warmed through.

Flip the taco and fry both sides until it’s golden and crisp, letting the cheese fully melt and the edges get slightly crunchy. Serve it hot with a side of warm consomé for dipping.

Enjoy!

Love Mexican food and especially tacos? Here are some of our favorites:

• Grilled Chipotle Sirloin Tacos
• Grilled Chicken Street Tacos🌮
• Queen Mary🚢Copycat Crispy Fish Tacos
• Baja Shrimp Tacos
• Loaded Chicken & Green Chile Taquitos
• Slow-Cooker Loaded Shredded Beef Taquitos
• Slow Cooker Shredded Beef Flautas with Avocado Crema
• Guacamole with Roasted Green Chiles