Name: Crock Pot Birria Tacos: Amazing Flavor
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 3 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 1 onion, quartered; 4 garlic cloves; 1 (14.5 oz) can diced tomatoes; 2 cups beef broth; 2 tbsp apple cider vinegar; 1 tbsp dried oregano; 2 tsp ground cumin; 2 bay leaves; 1 tsp salt; ½ tsp black pepper; Corn tortillas; Oil for frying; Fresh cilantro and diced onion, for garnish

Description

Enjoy the rich, slow-cooked flavors of authentic Birria Tacos made easily in your Crock Pot. This recipe features tender, shredded beef infused with a blend of chilies and spices, served in crispy tortillas with a flavorful consommé for dipping.

Ingredients

Scale

3 lbs beef chuck roast, cut into large chunks
3 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 onion, quartered
4 garlic cloves
1 (14.5 oz) can diced tomatoes
2 cups beef broth
2 tbsp apple cider vinegar
1 tbsp dried oregano
2 tsp ground cumin
2 bay leaves
1 tsp salt
½ tsp black pepper
Corn tortillas
Oil for frying
Fresh cilantro and diced onion, for garnish

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Instructions

Soak the dried guajillo and ancho chilies in hot water for 15 minutes to soften.
Blend the softened chilies with the quartered onion, garlic cloves, and canned tomatoes until smooth.
Place the beef chunks in a slow cooker and pour the chili-tomato mixture over the top.
Add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and black pepper.
Cover and cook on LOW for 8–10 hours (or HIGH for 5–6 hours), until beef is fork-tender.
Remove the beef, shred it using two forks, and return to the pot to soak in the flavorful sauce.
In a skillet, heat a small amount of oil.
Dip each corn tortilla in the top fat layer from the crock pot broth.
Fry each side until crispy.
Add shredded beef to one side of the tortilla, fold, and fry again until crispy on both sides.
Serve with extra broth from the slow cooker for dipping.
Garnish with fresh cilantro and diced onion.

Notes

For a smoother sauce, use a high-powered blender.
If the consommé is too oily, skim or separate the fat before serving.
Don’t overcrowd the pan when frying tortillas to ensure they crisp evenly.
Allow the cooked meat to rest in the sauce for 15-30 minutes for deeper flavor.
Leftover birria can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Reheat birria gently on the stove or in the microwave. Re-crisp tacos in a pan or air fryer.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 522 kcal