Slow Cooker Beef Birria Tacos
Just the right combination of savory and spicy, these Slow Cooker Beef Birria Tacos are a fun take on a traditional Mexican dish. Birria, a meat stew that’s often prepared for special occasions, uses a marinade of vinegar, oregano, and spices, but the beauty of this recipe is that you can throw it all in a slow cooker with some beef consomme and let the flavors meld for hours. When it’s done, fork-tender chunks of beef chuck roast will shred easily for the filling of these Slow Cooker Beef Birria Tacos, which you can top with diced white onion, salsa, and fresh cilantro. Leftovers- if you have any- are just as tasty the next day.
Directions
Recipe Ingredients
- 3 pound boneless beef chuck roast, cut into 2-to 3-inch pieces
- 1/4 cup Mexican-style chili powder or regular chili powder
- 2 teaspoons Mexican dried oregano leaves or regular dried oregano leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 5 cloves garlic, minced
- 2 large white onion, diced (about 2 1/2 cups) (amount divided in recipe steps below)
- 1 bay leaf
- 1/4 cup white vinegar
- 1 can (10 1/2 ounces) Condensed Beef Consomme
- 18 (6-inch) corn tortilla or flour tortillas
- 2 cups shredded Monterey Jack cheese (about 8 ounces)
- 1 cup cilantro
- 2 lime, cut into wedges
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