Crock Pot Birria Tacos Recipe
Introduction
Crock Pot Birria Tacos are a delicious and comforting Mexican dish featuring tender, slow-cooked beef infused with rich spices. Perfect for a casual dinner or a flavorful party snack, these tacos are juicy and full of bold flavors.
Ingredients
- 2 pounds beef (such as chuck roast)
- 4 dried chiles (guajillo or ancho), seeded and soaked
- 2 cups beef broth
- Tortillas, for serving
Instructions
- Step 1: Place the beef and soaked chiles into the crock pot. Pour in the beef broth to cover the meat partially.
- Step 2: Slow cook on low for 8 hours or until the beef is tender and easy to shred.
- Step 3: Shred the beef with two forks and mix it with the cooking juices.
- Step 4: Warm the tortillas, then assemble the tacos by filling them with the shredded beef. Serve with your favorite toppings.
Tips & Variations
- For extra flavor, blend soaked chiles with garlic and spices to create a marinade before adding to the crock pot.
- Add cheese or fresh cilantro as toppings for added texture and freshness.
- Use corn tortillas for a traditional taste or flour tortillas for a softer option.
Storage
Store leftover birria beef and broth in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave with a splash of broth to keep the meat moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of meat for birria tacos?
Yes, goat or lamb are traditional choices, but beef works wonderfully and is more widely available.
Do I need to soak the dried chiles before cooking?
Soaking the dried chiles softens them and helps release their flavor more effectively in the broth, creating a richer sauce.
PrintCrock Pot Birria Tacos Recipe
This Crock Pot Birria Tacos recipe offers a flavorful and tender Mexican dish made by slow-cooking beef in a rich blend of chiles and broth, then assembling it into delicious tacos. Using a crock pot allows for hands-off cooking, resulting in succulent meat with deep, spicy flavors perfect for taco night or a cozy meal.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 12 tacos 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Meat
- 3 lbs beef chuck roast, cut into large chunks
Chiles and Broth
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried chipotle chile, stemmed and seeded
- 4 cups beef broth
- 3 cloves garlic
- 1 medium white onion, quartered
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Tortillas and Toppings
- 12 corn tortillas
- Chopped cilantro, for garnish
- Diced white onion, for garnish
- Lime wedges, for serving
- Shredded cheese (optional)
Instructions
- Prepare the chiles: Place the dried guajillo, ancho, and chipotle chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
- Make the chile sauce: In a blender, add the softened chiles, garlic, onion, cumin, oregano, vinegar, and about 1 cup of the beef broth from the packet. Blend until smooth.
- Slow cook the beef: Season the beef chunks with salt and pepper and place them in the crock pot. Pour the blended chile sauce over the beef and add the remaining beef broth. Stir gently to combine. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and shreds easily.
- Shred the beef: Once cooked, remove the beef from the crock pot and shred it using two forks. Return the shredded beef to the cooking liquid to soak up the flavors.
- Prepare the tortillas: Warm the corn tortillas on a skillet or directly over a low flame until pliable and slightly toasted.
- Assemble the tacos: Place a generous amount of shredded beef on each tortilla. Optionally add shredded cheese and warm to melt. Top with chopped cilantro and diced white onion. Serve with lime wedges on the side.
Notes
- For extra crispy tacos, dip tortillas briefly in the cooking broth before warming on the skillet.
- You can use beef broth or chicken broth depending on preference.
- Adjust the number of chiles to vary the spice level.
- Leftover birria can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with a side of consomé (the broth) for dipping the tacos.
Keywords: Birria, Crock Pot, Slow Cooker, Tacos, Mexican, Beef Tacos, Comfort Food
