Description
These Crock Pot Birria Tacos are a flavorful and tender Mexican dish made by slow-cooking beef chuck roast in a rich, spiced chili sauce. Served in crispy corn tortillas and garnished with fresh cilantro and diced onion, these tacos are perfect for a cozy meal and come with a flavorful broth for dipping.
Ingredients
Scale
Meat and Broth
- 3 pounds beef chuck roast (cut into large chunks)
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
Chili Sauce
- 3 dried guajillo chilies (stems and seeds removed)
- 2 dried ancho chilies (stems and seeds removed)
- 1 onion (quartered)
- 4 garlic cloves
- 1 14.5 ounce can diced tomatoes
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Tacos and Garnish
- Corn tortillas
- Oil for frying
- Cilantro and diced onion for garnish
Instructions
- Prepare the chili sauce: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened. Then blend the soaked chilies with the quartered onion, garlic cloves, and canned diced tomatoes until you get a smooth sauce.
- Layer ingredients in crockpot: Place the beef chuck roast chunks into the crockpot. Pour the blended chili sauce over the beef. Add the beef broth, apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper to the crockpot.
- Cook the beef: Set the crockpot to low and cook for 8 to 10 hours until the beef becomes tender and easily shredded.
- Shred and mix beef: Remove the beef from the crockpot and shred it using two forks. Mix the shredded beef thoroughly with the cooking sauce to absorb the flavors.
- Prepare tortillas: Heat oil in a skillet over medium heat. Dip each corn tortilla in the fat layer on top of the broth from the crockpot to absorb flavor, then fry the tortilla until it’s crispy on both sides.
- Assemble and fry tacos: Fill the fried tortillas with the shredded beef mixture. Fold them and fry again in the skillet until the tacos are crispy and golden.
- Serve: Serve the birria tacos hot with additional broth from the crockpot for dipping, garnished with fresh cilantro and diced onion for added flavor.
Notes
- For extra smoky flavor, you can char the chilies lightly before soaking them.
- The dipping broth, also known as consommé, is rich and flavorful; don’t skip serving it alongside the tacos.
- If you prefer less spice, reduce the amount of dried chilies or remove all seeds before soaking.
- These tacos can be made a day ahead; flavors deepen after resting overnight.
- Use fresh corn tortillas for best texture and flavor.
- Leftover birria can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg
Keywords: Birria, Crock Pot Tacos, Slow Cooker Recipes, Mexican Tacos, Beef Tacos, Comfort Food
