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Three folded birria tacos with cilantro and lime wedges are served on a white plate. A bowl of red sauce, half a red onion, cilantro, and a whole lime are visible nearby on a white surface.

Slow Cooker Birria Tacos

These slow cooker birria tacos are rich, saucy, and full of flavor without the heaviness. Tender, shredded beef simmers for hours in a smoky, slightly spicy birria sauce, then gets tucked into crispy low-carb tortillas with melty low-fat cheese.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 349 kcal

Equipment

  • Slow cooker or crock pot
  • Large skillet (for searing and crisping tortillas)
  • Tongs (for flipping meat and tacos)
  • Cutting board and sharp knife
  • Measuring spoons and cups
  • Immersion blender or regular blender (for the birria sauce)
  • Mixing spoon or ladle
  • Small bowl (for dipping tortillas in sauce)

Ingredients
  

  • 1 boneless chuck roast about 2-2 1/2 lbs
  • Oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 guajillo chiles dried
  • 5-6 chipotle chiles in adobo sauce
  • 1 red onion sliced thin
  • 6 cloves garlic minced
  • 32 ounces beef stock
  • 4 ounces. tomato sauce
  • 14.5 ounces fire roasted diced tomatoes
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ginger paste
  • 1 teaspoon ground coriander
  • 1 cinnamon stick
  • 3 bay leaves
  • Low-Carb Tortillas
  • reduced-fat mozzarella or light Mexican blend
  • cilantro if desired

Instructions
 

  • Add oil to a large skillet, and heat over medium heat.
  • Once oil is heated, generously salt and pepper both sides of the chuck roast.
  • Sear on all sides for 2-3 minutes
  • Add the seared roast to your crockpot.
  • Take the dried chiles, cut off the stems, and remove the seeds.
  • Add the chiles, chipotle chiles, onion, and garlic to the crock pot.
  • Next, add the beef stock, tomato sauce, diced tomatoes, apple cider vinegar, and seasonings to the crock pot.
  • Cook on low for 8 hours, preferably, or on high for 4-5. The roast should temp at about 200-210 in order for it to be tender enough to shred.
  • Once ready, remove the roast from the crockpot, and shred.
  • Remove the cinnamon stick and bay leaves from the pot, and discard.
  • Use an immersion blender to blend the sauce.
  • Add the meat back to the pot.
  • Alternatively, you can allow the sauce to cool, and blend in a blender. You'll return everything to the crockpot and reheat on warm.
  • To make the tacos
  • Heat a small amount of oil in your skillet.
  • Dip the tortillas into the sauce, and fry.
  • Carefully add some of the beef, and cheese of your choice
  • Fold the tacos over, until cheese is melty.

Notes

  • Trim excess fat from the chuck roast before cooking to keep it lean.
  • The sauce thickens as it cools, so blend it warm for the smoothest texture.
  • Birria tastes even better the next day, so it’s perfect for meal prep.
  • If you don’t have a slow cooker, use an Instant Pot on low or a Dutch oven on the stovetop.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 349kcalCarbohydrates: 15gProtein: 34gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 1010mgPotassium: 967mgFiber: 4gSugar: 6gVitamin A: 1192IUVitamin C: 6mgCalcium: 106mgIron: 6mg
Keyword Birria, Slow Cooker Birria Tacos
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