Birria Tacos Slow Cooker Cheesy Beef Recipe You Must Try

Oh my goodness, have you tried birria tacos? They’re all the rage right now, and for good reason! These tasty delights are packed with flavor, and when you use a slow cooker, the beef becomes melt-in-your-mouth tender. Trust me, there’s something magical about letting those spices mingle together for hours while the beef simmers away. That’s where my birria tacos slow cooker cheesy beef recipe comes in! It’s super simple and delivers the most scrumptious results. Picture this: a warm, soft tortilla filled with cheesy, spicy beef, topped with fresh cilantro and a squeeze of lime. Yum! You’ll be the star of your next taco night, I promise!

Ingredients List

• 2 pounds beef chuck roast
• 1 cup beef broth
• 3 dried guajillo chilies
• 2 dried ancho chilies
• 4 cloves garlic (minced)
• 1 onion, chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 cup shredded cheese (your choice, I love using Oaxaca or Monterey Jack)
• 12 corn tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

How to Prepare Birria Tacos Slow Cooker Cheesy Beef Recipe

Step 1: Toast the Dried Chilies

First things first, let’s bring some serious flavor to the table! Toast the dried guajillo and ancho chilies in a dry skillet over medium heat. You only need a few minutes—just until they become fragrant. Trust me, this step is crucial! It helps to unlock those rich, smoky flavors that will make your birria tacos unforgettable.

Step 2: Blend the Ingredients

After toasting, it’s time to soak those chilies! Place them in a bowl and cover with hot water for about 15 minutes. This softens them up and makes blending a breeze. Once they’re rehydrated, toss them into a blender along with the minced garlic, chopped onion, cumin, oregano, black pepper, and salt. Blend until you get a smooth, velvety texture. You want it nice and creamy—this will coat the beef beautifully!

Step 3: Prepare the Slow Cooker

Now, grab your slow cooker! Place the beef chuck roast inside and pour that luscious chili mixture over it. Then, add in the beef broth. Give it a good stir to ensure the beef is well-coated with all that spicy goodness. It’s like a warm hug for your meat!

Step 4: Cooking Time

Cover and set your slow cooker to low, letting it work its magic for about 8 hours. You’ll know it’s done when the beef is fall-apart tender. It’s like a flavor party in there, so don’t rush it!

Step 5: Shred and Combine

Once the cooking time is up, carefully remove the beef and shred it using two forks. Mix it back into that rich sauce in the slow cooker. Oh wow, the aroma is going to be incredible! This is where the cheesy goodness comes in—add in your shredded cheese and stir until it’s all melty and delicious.

Step 6: Assemble the Tacos

Warm your corn tortillas on the stove or in the microwave. Now, the exciting part! Fill each tortilla with that cheesy beef mixture, and don’t be shy! Garnish with fresh cilantro and serve with lime wedges on the side. Squeeze that lime over the top right before you take a bite. It’s taco time, my friend!

Why You’ll Love This Recipe

• Super easy to prepare—just toss everything in the slow cooker and let it do the work!
• Incredible depth of flavor from the slow cooking process, making the beef irresistibly tender and juicy.
• Perfectly cheesy! The combination of spices and melted cheese creates a mouthwatering filling.
• Great for feeding a crowd—this recipe yields about 12 tacos, so there’s plenty to go around.
• Versatile! You can customize the spice level by adjusting the number of chilies and choose your favorite cheese.
• Minimal clean-up—everything cooks in one pot, leaving you more time to enjoy with friends and family.
• Leftovers taste even better the next day, making it a fantastic meal prep option.
• Pairs wonderfully with fresh toppings like cilantro and lime, adding a burst of freshness in every bite.

Tips for Success

To make sure your birria tacos turn out absolutely perfect, I’ve got some handy tips for you! Let’s dive in!

• Adjusting Spice Levels: If you prefer a milder flavor, feel free to use fewer chilies or remove the seeds before toasting. Want to kick it up a notch? Add an extra guajillo or a pinch of cayenne pepper to the mix for a little extra heat!
• Cheese Choices: While I love Oaxaca cheese for its meltiness, don’t hesitate to experiment! Monterey Jack, pepper jack, or even a sharp cheddar can add a unique twist to your tacos. Just pick what makes your taste buds dance!
• Beef Options: While beef chuck roast is perfect for shredding, you can also try brisket or short ribs if you want to switch things up. They’ll add their own delicious depth of flavor!
• Make Ahead: This recipe is great for meal prep! You can prepare the beef mixture a day in advance and let the flavors meld overnight. Just heat it up when you’re ready to assemble your tacos!
• Tortilla Tips: For the best texture, warm your tortillas on a hot skillet for a few seconds on each side before filling them. It makes them more pliable and enhances the flavor!
• Garnish Ideas: Besides cilantro and lime, consider adding diced onions, avocado slices, or a drizzle of crema for extra flavor and freshness. You can never go wrong with toppings!

With these tips, your birria tacos will be a hit every time. Enjoy the process and the delicious results!

Nutritional Information

Alright, let’s talk numbers! While I’m no nutritionist, I can give you an estimate based on the ingredients in this delicious birria tacos slow cooker cheesy beef recipe. Here’s the breakdown per taco:

• Calories: Approximately 250
• Fat: 15g (with about 6g of that being saturated fat)
• Protein: 15g
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 2g
• Sodium: 450mg
• Cholesterol: 60mg

Keep in mind that these values can vary based on the specific ingredients you use, especially the type of cheese and any toppings you add. It’s always a good idea to adjust based on your personal dietary needs and preferences. But hey, with all that cheesy, beefy goodness, you’re in for a treat!

FAQ Section

Got questions about making these amazing birria tacos? No worries—I’m here to help! Here are some common queries I get, along with my tips and tricks for success.

Can I use a different type of meat?
Absolutely! While beef chuck roast is my go-to for shredding, you can also try using brisket or pork shoulder if you’re feeling adventurous. Just remember that cooking times may vary slightly depending on the cut you choose.

What if I can’t find dried guajillo or ancho chilies?
No problem! You can substitute with other dried chilies like pasilla or chipotle for a smokier flavor. If you’re in a pinch, using chili powder can also work, but it won’t give you the same depth of flavor.

Can I make this recipe ahead of time?
Definitely! You can prepare the beef and sauce a day in advance. Just store it in the fridge after cooking, and when you’re ready to serve, heat it up and assemble your tacos. The flavors will actually deepen overnight!

How do I store leftovers?
To keep your birria tacos fresh, store the shredded beef in an airtight container in the fridge for up to 3 days. Just warm it up before filling your tortillas again. If you want to freeze it, place the beef in a freezer-safe container for up to 3 months!

Can I make these tacos gluten-free?
Yes! Just make sure to use corn tortillas, which are naturally gluten-free. Double-check the labels on your other ingredients to ensure they’re gluten-free as well.

What toppings do you recommend?
Oh, the possibilities are endless! Besides cilantro and lime, you can add diced onions, avocado slices, or even a drizzle of sour cream or crema. You could also throw on some pickled onions for a tangy crunch. Customize to your heart’s content!

How spicy are these tacos?
The spiciness can be adjusted! If you’re sensitive to heat, use fewer chilies or remove the seeds before toasting. If you love the heat, throw in an extra chili or some cayenne pepper. It’s all about finding your perfect balance!

Feel free to reach out if you have more questions. I’m always excited to help you create the best birria tacos ever!

Storage & Reheating Instructions

Alright, let’s make sure those delicious leftovers are just as tasty the next day! First things first, once your birria tacos are assembled, you might not have any left (they’re that good!), but if you do, here’s how to store them properly.

To store your leftover cheesy beef birria, place the shredded beef and sauce in an airtight container. It can stay in the fridge for up to 3 days. Just make sure it’s cooled down a bit before sealing it up—this way, you avoid any condensation that could make your beef less flavorful!

If you find yourself with leftovers after the tacos are assembled, it’s best to store the beef mixture separately from the tortillas. This helps keep the tortillas from getting soggy. Wrap any unused tortillas in plastic wrap or place them in a resealable bag. They’ll keep well in the fridge for about 2 days.

Now, when it’s time to dig in again, you have a couple of options! For reheating the beef, the stovetop is my favorite method. Just place the beef and sauce in a skillet over medium heat, stirring occasionally until warmed through—this keeps the flavors intact and makes it nice and juicy!

If you’re in a hurry, the microwave works too! Just put the beef mixture in a microwave-safe bowl, cover it with a damp paper towel, and heat it in 30-second increments, stirring in between until it’s hot and ready to go.

For the tortillas, I recommend warming them on a skillet or in a microwave for just a few seconds before filling them again. This way, they’ll be soft and pliable, just like when you first made them! Enjoy your tasty leftovers!

Print