Three beef tacos garnished with cilantro and lime wedges on a plate, served with a bowl of salsa and a bottle of Kikkoman soy sauce beside the plate.

Recipes /

Slow Cooker Beef Birria Tacos

Name: Slow Cooker Beef Birria Tacos
Prep time: 15 minutes
Cook time: 8 hours, 15 minutes
Total time: 8 hours, 30 minutes
Ingredients: Beef; Soy Sauce

Serves 8

Total Time 8 hours, 30 minutes

Prep Time 15 minutes

Cook Time 8 hours, 15 minutes

Ingredients

For Beef Birria 
2 dried guajillo chilies, chopped
4 dried ancho chilies, chopped
2 tablespoons cooking oil
3 pounds beef chuck roast  
3 cups low sodium beef stock 
¼ cup Kikkoman® Soy Sauce 
½ cup orange juice 
¼ cup apple cider vinegar 
4 ounces tomato paste 
1 (15-ounce) can diced fire roasted tomatoes 
1 small white onion, coarsely chopped 
2 teaspoons ground cumin 
1 teaspoon dried oregano 
1 teaspoon smoked paprika 
½ teaspoon ground coriander 
1 tablespoon minced garlic 
2 cinnamon sticks 
2 dried bay leaves 

For Birria Tacos 
1 tablespoon cooking oil
8 corn tortillas
1 cup grated Oaxaca cheese 
½ cup finely chopped white onion 
½ cup chopped cilantro
Lime wedges 

Directions

Remove stems and most of the seeds from dried chilies and coarsely chop. Set aside. 
Heat oil in a large pan over medium-high heat for 1 minute. Blot moisture from beef with paper towel. Sear for 4 minutes on each side. 
Place seared beef in slow cooker and add remaining ingredients. Cover and cook on high for 4 hours. Use tongs to turn beef and move ingredients around in the slow cooker. Continue to cook for 3-4 more hours, until beef easily pulls apart. 
Remove beef from pot and set aside. Remove and discard cinnamon sticks and bay leaves. Ladle the broth, tomatoes, peppers and onions from slow cooker into a large blender and blend until smooth.
Shred beef in a large bowl and cover with ½ -1 cup of blended sauce. Stir to coat. Add remaining sauce to a large shallow bowl. 
Heat 1 tablespoon of cooking oil over medium heat in a large pan. Dip 1 corn tortilla in sauce and place in the hot pan. Add about 2 tablespoons of shredded cheese to the entire tortilla, top one side with shredded beef, chopped onion and cilantro and cook for 2 minutes.
Fold the side with just cheese over. Flip with a spatula and cook for 30 seconds to 1 minute longer. Repeat with remaining tortillas. 
Serve warm with a small bowl of the Birria sauce for dipping, lime wedges and extra cilantro.