Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crock Pot Birria Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 148 reviews

  • Author: Sophia
  • Total Time: 8 hours 55 minutes
  • Yield: 8 servings

Description

This Crock Pot Birria Tacos recipe features tender, flavorful beef slow-cooked with a rich blend of dried chilies and spices, creating an authentic Mexican dish perfect for gatherings. The beef is shredded and served in crispy tortillas, accompanied by a savory broth for dipping, garnished with fresh cilantro and diced onion. With simple preparation and long slow cooking, it results in beautifully tender meat and deeply developed flavors.

Ingredients

Beef and Marinade

  • 3 pounds beef chuck roast, cut into large chunks
  • 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
  • 2 cups beef broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Toppings and Serving

  • Corn tortillas
  • Oil for frying (vegetable or canola oil recommended)
  • Cilantro, chopped, for garnish
  • Diced onion, for garnish

Instructions

  1. Prepare the chili sauce: Soak dried guajillo and ancho chilies in hot water for 15 minutes until softened. Drain and transfer to a blender along with quartered onion, garlic cloves, and canned diced tomatoes. Blend everything until smooth to create the flavorful chili sauce.
  2. Assemble crockpot ingredients: 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 on top.
  3. Cook the beef low and slow: Set the crockpot to cook on the low setting for 8 to 10 hours, or until the beef is very tender and easily shredded. Alternatively, you can cook on high for 5 to 6 hours, but low heat yields more tender meat.
  4. Shred and mix the beef: Remove the cooked beef from the crockpot and shred it with two forks. Stir the shredded beef back into the cooking liquid in the crockpot to absorb the rich flavors.
  5. Prepare the tacos: Heat oil in a skillet over medium heat. Using tongs, dip corn tortillas briefly into the layer of fat that rises to the top of the broth in the crockpot, then fry each tortilla in the hot oil until crispy and slightly golden on both sides.
  6. Assemble and crisp the tacos: Spoon the shredded beef mixture onto the fried tortillas, fold them, and fry the filled tacos again briefly in the skillet until both sides are crispy and slightly caramelized.
  7. Serve: Serve the birria tacos hot with bowls of the warm broth (consommé) from the crockpot for dipping. Garnish with freshly chopped cilantro and diced onion as desired. Enjoy the authentic flavors and tender meat!

Notes

  • For more tender meat, cooking on LOW for 8-10 hours is best. Cooking on HIGH for 5-6 hours works but may yield slightly less tender beef.
  • Chili alternatives: If you cannot find dried guajillo or ancho chilies, substitute with a mix of dried chipotle and New Mexico chilies for a similar smoky flavor.
  • Storage: Refrigerate leftover beef mixture in an airtight container for up to 5-6 days. Assembled tacos can also be stored but will lose crispiness over time.
  • Prep Time: 25 minutes
  • Cook Time: 8 hours 30 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://sophiasrecipe.com/crock-pot-birria-tacos-recipe/