I started making this recipe when I wanted warm food that is easy to cook. I liked the idea of slow cooking the beef. Easy Birria Tacos became a good choice for weeknights. I could set the slow cooker and go do other things. The meat turns soft and full of taste with little work. The recipe fits a small family or a few friends. It does not need fancy tools.

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I keep this dish in my meal plan for busy days and for small get-togethers. I use simple spices I have on hand. The tortillas heat quickly on a pan. Dipping the tacos in the warm broth makes them feel richer. I call it Easy Birria Tacos when I tell people how I made it. It saves time and tastes like a slow cook meal.

This dish is a simple slow cooker take on a classic taco. It uses beef, dry chilies, spices, and broth. The meat becomes soft and easy to shred. The flavor is deep and a bit smoky from the chilies. The tacos have a rich broth to dip them in. People often make this for dinner, game nights, or casual parties. It works well for a family meal or for a small group of friends. You can make it ahead and reheat it. If you like quick meals, you might also try an easy dinner like a bang bang chicken skillet for another simple option. This recipe fits days when you want good food with little fuss.

Why make this recipe

Make this when you want a full meal with low work. The slow cooker does most of the job. You only need to prep the ingredients and let it cook. The hands-on time is short. The dish makes lots of sauce that tastes good for dipping. It is a good way to feed a group or save meals for later. The spices give the beef a warm and deep taste. You can use common pantry items like cumin and oregano. The recipe also works with cheaper cuts of beef, which become tender after long cooking. This keeps cost low. You get rich flavor without long standing at the stove. It is a practical weeknight or weekend idea.

How to make Easy Birria Tacos

First, you mix the beef with the broth, chilies, tomatoes, garlic, onion, and spices. The slow cooker will heat the mix and let the beef soak in the flavors. During the long cook, the meat breaks down and becomes tender. After cooking, you pull the beef out and shred it with forks. Save the cooking liquid; this is your dipping broth. Heat tortillas on a hot pan so they soften and get slight char. Then fill each tortilla with the shredded meat. Garnish with chopped cilantro and onion. You will see the meat richly colored and moist. Expect the broth to be packed with flavor and slightly red from chilies. If you want another warm side, try pairing it with an easy soup like a delicious easy cream of tomato soup recipe. The steps link together: slow cook, shred, warm tortillas, and serve with broth.

Ingredients

2 lbs beef (chuck roast or brisket)
2 cups beef broth
1 can (14 oz) diced tomatoes
3-4 dried guajillo chilies
2-3 garlic cloves, minced
1 onion, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
Salt and pepper to taste
Corn tortillas
Chopped cilantro and diced onions for garnish

These items are easy to find in a store. Use chuck roast or brisket for soft meat after slow cooking. The beef broth keeps the meat moist and makes the dipping liquid. Diced tomatoes add body and mild acidity. Guajillo chilies give color and a warm flavor, not too hot. Garlic and onion add basic aroma. Cumin and oregano give the classic taste. Salt and pepper tune the flavor to your taste. Corn tortillas are best for the true taco feel. Fresh cilantro and onion add a bright finish when you eat the tacos. You can change amounts for more or less spice.

Directions

In a slow cooker, combine the beef, beef broth, diced tomatoes, guajillo chilies, garlic, onion, cumin, oregano, salt and pepper.
Cook on low for 6-8 hours or until the beef is tender.
Remove the beef from the slow cooker and shred with two forks.
Strain the broth if desired and keep it warm.
Heat corn tortillas on a skillet until warm.
Fill each tortilla with shredded beef and garnish with cilantro and onions.
Serve with the broth for dipping.

Step 1 puts all flavor into the pot so the meat can soak it up. Use whole or torn chilies; they soften as they cook. Step 2 gives time for the collagen in the meat to break down. Low and slow makes the beef tender. Step 3 makes the meat easy to eat and lets it pick up the sauce. Step 4 clears any bits if you want a smooth dip. Keep the broth warm so the dip is hot at serving time. Step 5 warms the tortillas so they bend and do not break. Step 6 adds fresh taste and texture. Step 7 is about how you eat them: dip the taco into the broth for more flavor. These notes help you know why each step matters and what to watch for.

How to serve Easy Birria Tacos

Serve the tacos hot with a bowl of warm broth for dipping. Place chopped cilantro and diced onion on the side for garnish. You can also offer lime wedges and salsa for extra brightness. For a small group, set up a simple taco station with warm tortillas, the shredded beef, and garnishes. Use a shallow bowl or cup for the broth so guests can dip easily. Pair with a light side like a simple salad or pickled vegetables to cut the richness. You can also serve with rice or beans for a fuller plate. For a quick snack, make a single taco and dip it in the broth for a rich bite. Keep napkins nearby; the tacos can be juicy.

How to store Easy Birria Tacos

Cool the meat and broth before you put them in the fridge. Store the shredded beef in an airtight container. Pour the broth into a separate container. In the fridge, the beef and broth will last three to four days. To keep for longer, freeze the beef and the broth in freezer-safe containers. They will last about two to three months in the freezer. Thaw overnight in the fridge before you reheat. Reheat the meat gently with some broth to keep it moist. Warm the tortillas fresh on a pan when you are ready to eat. Label containers with the date so you know how long they will keep. This method keeps taste and texture better.

Tips to make Easy Birria Tacos

Trim large fat pieces from the beef but leave some fat for flavor. Use enough liquid to cover the beef base in the slow cooker so it cooks evenly. If you like more heat, add a chipotle or an extra guajillo. Toast the dry chilies in a dry pan for a minute before adding for more aroma. When shredding, pull along the grain for long threads. If the broth is too thin, simmer it on the stove to reduce and thicken slightly. Warm tortillas on a hot skillet for a few seconds per side. Press them lightly when filling so they hold the meat. If you want other easy recipes to try on a free morning, try a simple breakfast like a cozy french toast casserole. These tips fix common issues and help the dish taste better.

Variation

You can swap beef for lamb or pork for a different taste. Use boneless short ribs if you want more fat and a rich mouthfeel. For a milder sauce, remove the seeds from the guajillo chilies or use fewer chilies. Add a small splash of vinegar or lime to the broth for a tangy finish. For a vegetarian option, cook shredded jackfruit or portobello mushrooms in the same sauce for a similar texture. Try adding a bay leaf or a cinnamon stick for a warm spice note. Use flour tortillas if you prefer a softer wrap. These swaps keep the basic method but change the final taste to match what you like.

FAQs

Q: Can I make this on the stove instead of a slow cooker? A: Yes. Put all ingredients in a large pot. Simmer on low for 3-4 hours until the beef is tender. Stir now and then.

Q: How spicy will this be? A: It is mild to medium. Guajillo chilies give warm flavor, not much heat. Add more chilies for more spice.

Q: Can I use chicken instead of beef? A: You can. Use bone-in thighs for best flavor. Cook until the chicken is very tender and falls apart.

Q: How do I reheat leftovers without drying them? A: Warm the meat with a little broth on low heat. Cover the pan. Heat until just warm. This keeps the meat moist.

Conclusion

For another slow cooker idea, see this Easy Birria Tacos Recipe – The Carefree Kitchen for a different take. For a version with consommé tips, check Easy Birria Tacos with Consomme in the Slow Cooker – Talking Meals.

Easy Birria Tacos You’ll Make on Repeat