Name: Easy Mexican Birria Tacos (Slow Cooked)
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2.5 lbs beef chuck roast, cut into large chunks; 2 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 white onion, quartered; 4 cloves garlic; 1 (14 oz) can diced tomatoes; 2 cups beef broth; 2 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Salt and black pepper, to taste; 12 corn tortillas; 1 cup shredded mozzarella or Oaxaca cheese; Chopped cilantro and diced onion, for garnish

Birria Tacos for Folks Who Want Flavor, Not Fuss

Okay, let me tell you how I stumbled into the world of birria tacos. It started with a neighbor dropping off a massive bag of dried chiles (seriously, who even needs this many?) and me, on a rainy Saturday, attempting to copy something I'd had at a street food truck ages ago. Spoiler: the first try was a bit of a disaster—way too spicy, and the kitchen looked like a tornado had passed through. But now, after a bunch of tweaks and, uh, a couple of takeout fallback nights, I've got a slow-cooked Mexican birria taco recipe that's actually easy, doesn't require a culinary degree, and my family cheers for every time. Plus, let's be honest, sometimes I just want to dump stuff in the slow cooker and go watch a show. Who doesn't?

Why I Keep Making These (and Why You Might Too)

I make this when everyone’s coming over and I don’t want to be chained to the stove. My family goes absolutely bonkers for these tacos—especially my cousin Mike, who thinks he’s a birria expert (he’s not, but let him have it). The meat comes out so tender you could probably shred it with a plastic spoon. And the best bit? The leftovers taste even better (assuming there are leftovers; in my house, that's a rarity). Sometimes the slow cooker gets a little carried away and the consomé ends up looking like something out of a science experiment, but trust me—it all works out in the end.

What You'll Need (and What I Swap In If I Forgot Something)

About 2.5 lbs beef chuck roast (sometimes I throw in some short ribs or even pork if that's what I've got—my grandma used to say the more variety, the better, but honestly, use what's handy)
3-4 dried guajillo chiles (or use anchos if that's what's in the pantry; I've even tried chipotles for extra oomph)
2 dried pasilla chiles (my store once ran out; I just doubled up on the guajillos)
1 large yellow onion, quartered (red onion works fine too, but it turns everything a weird color—still tasty though)
5 cloves garlic (sometimes I use the jarred stuff, no shame)
1 cinnamon stick (ground cinnamon works in a pinch—about ½ tsp)
1 tablespoon dried oregano (Mexican if you have it; mine's just the basic supermarket kind)
1 teaspoon ground cumin
2 bay leaves
3 cups beef broth (honestly, chicken or veg broth works too if you're out, or even a crumbled bouillon cube and water—just taste as you go)
1 (14 oz) can diced tomatoes (fire-roasted is my secret weapon, but any will do)
Salt and black pepper (to taste; be generous at first, then adjust if needed)
Corn tortillas (flour if you must, but corn gives the best flavor)
Shredded cheese (Oaxaca's traditional but mozzarella or Monterey Jack melt just fine; sometimes I even use cheddar—don't tell the purists)
Chopped onions, cilantro, lime wedges (for serving—the more the merrier)

How I Throw This Together (And Where I Usually Sneak a Taste)

Prep the chiles. Rip the stems off the dried chiles and shake out the seeds (unless you like it fire-breathing hot). Toast them lightly in a dry skillet for a minute or two—til they're fragrant but not smoking. (Seriously, open a window; learned that the hard way.)
Soak and blend. Pop the chiles in a bowl, cover with hot water, and let 'em soften for about 15 minutes. Drain, then toss chiles, onion, garlic, tomatoes, cinnamon, oregano, cumin, and a good pinch of salt into a blender. Add about a cup of the broth and blitz until smooth. It looks weird at this stage—don't panic.
Brown the beef (or don't). If I'm feeling fancy, I brown the beef in a hot skillet for a few minutes—more flavor, but sometimes I just skip it and dump it right in the slow cooker. No one complains.
Slow cook it. Put the beef in your slow cooker. Pour the chile puree over the meat, add the bay leaves, and the rest of the broth. Give it a shuffle. Set to low and cook 7-8 hours, or high for 4-5. This is the point where my whole place starts smelling amazing. (Sometimes I sneak a little taste of the broth here. Quality control, you know.)
Shred and strain. Fish out the bay leaves. Pluck the beef into a big bowl and shred with two forks. If the sauce looks fatty, skim a bit off (or leave it if you like it rich—no judgment). I usually strain the broth so it's nice and smooth, but if you like chunky, just skip that. Taste and adjust salt. (If it's bland, add a bit of vinegar; a pro chef online claimed that's the trick—he was mostly right.)
Make the tacos. Heat a skillet or griddle. Dunk each tortilla quickly in the broth (this makes them red and delicious), then fill with shredded beef and cheese. Fold and grill until crispy and melty. Flip carefully; I've flung more than a few onto the floor (five-second rule anyone?)
Serve. Pile on chopped onions, cilantro, and a squeeze of lime. Serve extra broth on the side for dipping (the magic is in the dunk).

Notes From My Trials (and, Let's Be Honest, Errors)

If your blender can't handle all the chile bits, strain the sauce afterward. Or just leave it a bit rustic.
I once forgot to toast the chiles and honestly, it was still good—just less smoky.
Don't stress if the broth looks oily; that's where the flavor lives.
Sometimes I toss in a handful of carrots or potatoes for a stew-y vibe. It's not traditional, but who's checking?

Stuff I've Tried That Kinda Worked (And One That Didn't)

Chicken: Yeah, you can use chicken thighs. It's lighter, but still soaks up the flavors. Not quite the same, but decent.
Lamb: Rich and gamey—my family was split, but I liked it. Just don't tell the beef purists.
Vegan: I used jackfruit and—well, it's different. The sauce carries it, but don't expect it to taste like beef.
Tried using store-bought taco shells once—wasn't the same; they broke apart and got soggy. Stick to dipping tortillas.

What If I Don't Have The Right Gadgets?

I use a standard slow cooker, but if all you've got is a Dutch oven, just do the same thing, pop it in the oven at about 300°F for 3-4 hours. Actually, a stockpot on low works too—just keep checking the liquid. No blender? Mash it all together with a potato masher or even just chop things super fine. Not perfect, but it gets the job done.

Can I Make This Ahead? (And Will There Be Any Left?)

Leftovers keep in the fridge for 3-4 days, though honestly, in my house it never lasts more than a day! You can freeze the meat and broth separately for a couple of months. Thaw overnight and reheat gently (microwaving is fine, though stovetop is a bit better—less rubbery).

How We Eat These (And My Slightly Odd Tradition)

We pile everything onto the table—taco toppings galore—and everyone assembles their own. I like mine super crispy, dipped in extra broth with a big squeeze of lime and a dash of hot sauce. My sister dunks hers so much it's practically soup. To each their own! If you're looking for sides, this Mexican rice recipe is legit, and sometimes I whip up guacamole just because.

Things I Wish I'd Known Before Trying To Get Fancy

I once tried to speed up the slow-cooking—bad idea; beef came out tough. Let it do its thing.
Don't skip dipping the tortillas in the broth. Makes all the difference, and it's messy fun for the kids.
Actually, I find it works better if you shred the beef while it's still warm, not hot-hot, or you'll burn your fingers (ask me how I know).
And don't be shy with the cheese—melty cheese makes everything better!

Birria Tacos FAQ (Real Questions From Real Folks—Okay, Mostly My Family)

Q: Can I make this less spicy for kids?
Yep! Just skip the seeds and use fewer chiles. Or mix in a bit more broth to mellow things out. My nephew's a spice wimp, so I get it.

Q: What if I don't have a slow cooker?
No problem—you can simmer it on the stove or bake in a Dutch oven. Just keep an eye on the liquid so it doesn't dry out. I once almost burned the whole batch—lesson learned.

Q: Can I use flour tortillas?
Sure, but they won't get as crispy or soak up the broth the same way. Still tasty, just different. Try both and see what you like!

Q: Is birria hard to make?
Honestly, it's mostly just waiting around while it cooks. The first time might feel intimidating (all those chiles!) but it's really forgiving. And if you mess up, just call it "rustic." Works for me every time.

Q: Any shortcuts?
Sometimes I use a store-bought chili sauce or even leftover pot roast and jazz up the broth. Not exactly authentic, but hey—no one’s complained yet!

Quick tangent: If you get bored while it cooks, check out that new cookbook everyone's raving about, or catch up on your favorite show. I once watched all of "The Great British Bake Off" while making birria. Very off-topic, but it made the house smell amazing the whole time.

Easy Mexican Birria Tacos (Slow Cooked)