Crock Pot Birria Tacos Recipe

Introduction

Crock Pot Birria Tacos offer a flavorful and tender beef dish that’s perfect for a hands-off cooking experience. Slow-cooked with a rich blend of dried chilies and spices, these tacos are ideal for family meals or casual gatherings.

Ingredients

• 3 pounds beef chuck roast
• 3 dried guajillo chilies
• 2 dried ancho chilies
• 1 onion
• 4 garlic cloves
• 1 can diced tomatoes (14.5 ounces)
• 2 cups beef broth
• Corn tortillas
• Fresh cilantro and diced onion for garnish
• 1 tablespoon vinegar
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 bay leaves
• Salt and pepper to taste
• Oil for frying tortillas

Instructions

1. Step 1: Soak the dried guajillo and ancho chilies in hot water for about 15 minutes until softened.
2. Step 2: Drain the chilies and blend them with the onion, garlic, and diced tomatoes until you have a smooth sauce.
3. Step 3: Place the beef chuck roast in the crockpot and pour the chili sauce over the meat.
4. Step 4: Add the beef broth, vinegar, oregano, cumin, bay leaves, salt, and pepper to the crockpot.
5. Step 5: Cover and cook on low for 8 to 10 hours, or until the beef is very tender and easy to shred.
6. Step 6: Remove the beef and shred it using two forks. Return the shredded beef to the crockpot and stir to coat it in the sauce.
7. Step 7: Heat oil in a skillet and fry the corn tortillas until crispy. Fill the tortillas with the shredded beef mixture.
8. Step 8: Garnish the tacos with fresh cilantro and diced onion before serving.

Tips & Variations

• For extra flavor, toast the dried chilies lightly before soaking to enhance their smoky taste.
• Use fresh lime wedges on the side for a bright, tangy finish.
• Try adding a bit of cinnamon or cloves to the sauce for a subtle warmth.
• Leftover birria makes great quesadillas or a flavorful soup when combined with additional broth.

Storage

Store leftover birria beef and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Leftover tacos should be assembled fresh before eating to keep tortillas crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, beef chuck roast is preferred for its tenderness and fat content, but brisket or short ribs can also work well in this slow-cooked recipe.

How do I make the tacos less spicy?

Remove the seeds from the dried chilies before soaking, or reduce the number of chilies in the sauce to suit your heat preference.

Crock Pot Birria Tacos Recipe

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★★★★★

4.6 from 85 reviews

This Crock Pot Birria Tacos recipe combines tender, slow-cooked beef chuck roast infused with a rich and smoky chili sauce, resulting in flavorful, juicy tacos that are crispy on the outside and packed with authentic Mexican flavors. Perfect for an easy yet impressive meal, the beef is cooked low and slow in a crockpot until melt-in-your-mouth tender, then shredded and served in fried corn tortillas garnished with fresh cilantro and diced onions.

• Author: Naya
• Prep Time: 25 minutes
• Cook Time: 8 hours 30 minutes
• Total Time: 8 hours 55 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Broth

• 3 pounds beef chuck roast
• 2 cups beef broth

Chili Sauce

• 3 dried guajillo chilies
• 2 dried ancho chilies
• 1 onion, roughly chopped
• 4 garlic cloves
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 bay leaves
• Salt and freshly ground black pepper, to taste

Toppings and Serving

• Corn tortillas
• Vegetable oil, for frying tortillas
• Fresh cilantro, chopped
• Diced onion

Instructions

1. Prepare the chilies: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until they soften. Drain and add them to a blender along with the chopped onion, garlic cloves, and diced tomatoes. Blend until the mixture is completely smooth, forming the chili sauce.
2. Set up the crockpot: Place the beef chuck roast into the crockpot. Pour the blended chili sauce evenly over the beef, ensuring it is well coated.
3. Add seasoning and broth: Pour in the beef broth, then add the apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper. Stir gently to combine the ingredients around the beef.
4. Cook the beef: Cover the crockpot and cook on low heat for 8 to 10 hours, or until the beef is extremely tender and can be easily shredded with forks.
5. Shred the beef: Remove the beef from the crockpot and shred it finely using two forks. Return the shredded beef to the crockpot and mix well with the cooking sauce to absorb all the flavors.
6. Prepare the tacos: Heat vegetable oil in a skillet over medium-high heat. Fry the corn tortillas one at a time until they are crispy and slightly golden. Drain on paper towels.
7. Assemble and garnish: Fill each crispy tortilla with the shredded beef mixture. Top with freshly chopped cilantro and diced onions. Serve immediately while warm and crispy.

Notes

• Make sure to remove the stems and seeds from the dried chilies before soaking to reduce bitterness.
• You can strain the chili sauce after blending for a smoother texture if preferred.
• Leftover birria can be refrigerated for up to 3 days or frozen for up to 2 months.
• Use fresh corn tortillas for the best flavor and texture when frying.
• If you want crispier tacos, double fry the tortillas or bake them briefly after frying.

Keywords: Birria, Crockpot recipes, Mexican tacos, Slow cooked beef, Chili sauce