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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.

Ingredients

Scale

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

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