The Easiest Slow Cooker Birria Tacos

These Crockpot Birria Tacos (aka quesabirria) are about to become your new obsession! My crispy birria tacos keep things easy with a rich, flavorful (but not overly spicy!) chile sauce and a slow cooker that does most of the work. It’s a little messy, and the absolutely best way to make Birria tacos at home! INGREDIENTS: For the Birria ‣ 2 ½ – 3 ½ pounds chuck roast ‣ 1 tablespoon avocado oil ‣ 1 ½ teaspoons kosher salt ‣ 1 teaspoon black pepper Chile Sauce: ‣ 3 – 5 dried guajillo chiles ‣ 3 – 5 dried ancho chiles ‣ 2 – 4 dried árbol chiles ‣ 2 cups beef broth ‣ 6 cloves garlic ‣ 1 large onion ‣ 14 ounce can fire-roasted tomatoes ‣ 2 tablespoons apple cider vinegar ‣ 1 ½ teaspoons cumin ‣ 1 teaspoon Mexican oregano ‣ ½ teaspoon smoked paprika ‣ 1 cinnamon stick ‣ ¼ teaspoon cloves ‣ 2 – 3 bay leaves For Tacos: ‣ Corn tortillas ‣ Oaxaca Cheese ‣ Lime Wedges ‣ Chopped Cilantro ‣ Diced white onion INSTRUCTIONS: 1. Build flavor first (quick sear): Season beef chunks with salt & pepper. Add oil to Dutch oven or cast iron skillet and heat over medium-high heat until oil is shimmering. Sear in a hot skillet until browned (2–3 minutes per side). I seared all 4 sides of the beef, probably a little less on the smaller sides. 2. Soften the chiles: Deseed the chilies by cutting off the tops (using kitchen scissors), tapping out the seeds, and stripping membranes (they add more heat) if desired, and rinsing them of dust and debris. Chop and measure for most accurate heat guide. Place dried chiles in a small saucepan and cover with water. Bring to a boil over medium heat, reduce the heat to low and simmer for 15 minutes, until the chilies have softened. 3. Blend the sauce: To a high-speed mixer (love my Vitamix) add softened chiles + 1 cup of chile liquid, beef broth, garlic, onion (reserve a little minced for serving with tacos), tomatoes, vinegar, and all spices except bay leaves and cinnamon stick to a blender. Blend until smooth. (If you want ultra silky sauce, strain it, but totally optional!) 4. Slow cook: Add beef chunks to slow cooker, pour sauce over top, tucking bay leaves and cinnamon stick into the sauce. If desired, give it a stir, but not necessary. Cook on LOW (my preference) for 8-9 hours, or on HIGH 4-5 hours. The beef should fall apart when shredded with a fork. If it doesn't, cook another 30-60 minutes. 5. Shred & soak: Remove bay leaves and cinnamon stick, then remove beef to a cutting board and shred with two forks. Return it to the sauce and stir; (this is your consommé, aka liquid gold!). Shredded birria beef on a cutting board. 6. Dip tortilla into the consommé (this = flavor magic), the top of the consommé will have oil, which is perfect for grilling those tortillas on a hot skillet. If grilling on a stainless pan, you may need a little spritz of oil. 7. Place in a hot skillet or griddle, flipping after about 1 minute (once it starts to crisp up a bit), add shredded cheese to the entire tortilla, then add shredded birria beef to one side of the tortilla, sprinkle with chopped onion and cilantro. 8. Fold and cook until crispy on both sides, about 2-3 minutes per side. Give it a squeeze of lime and then serve with a cup of consommé for dipping, for the ultimate taste. https://www.thefreshcooky.com/crockpo... For more notes, tips, and substitutions, check out my blog post! ⬆️⬆️⬆️