Crock 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
Scale
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
Find it online: https://familyfavplates.com/crock-pot-birria-tacos-recipe/
