Description
Crock Pot Birria Tacos are an irresistible Mexican main course featuring tender shredded beef slowly simmered with aromatic chilies, spices, and savory broth. The result is juicy, flavorful meat tucked inside crispy, pan-fried tortillas, then served with a side of consomé for dipping. These crave-worthy tacos are perfect for gatherings and can be conveniently made in the slow cooker.
Ingredients
For the Birria Beef
- 3 pounds beef chuck roast, cut into large chunks
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 onion, quartered
- 4 garlic cloves
- 1 (14.5 ounce) can diced tomatoes
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tacos
- Corn tortillas
- Oil for frying
- Cilantro and diced onion, for garnish
Instructions
- Soak the Chilies: Place the dried guajillo and ancho chilies in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
- Make the Chili Sauce: In a blender, combine the soaked chilies, onion, garlic cloves, and diced tomatoes. Blend until the mixture is completely smooth.
- Prepare the Crockpot: Arrange the beef chuck roast pieces in the base of your crockpot. Pour the chili sauce over the beef, then add the beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and black pepper.
- Slow Cook the Beef: Cover and cook on LOW for 8-10 hours (or HIGH for 5-6 hours), until the beef is very tender and shreds easily with a fork.
- Shred the Beef: Remove the bay leaves. Using two forks, shred the beef directly in the crockpot and mix it well with the sauce to coat.
- Prepare the Tortillas: Heat a little oil in a skillet over medium heat. Dip each corn tortilla into the top fat layer (consomé) from the crockpot, then place it in the hot skillet. Fry the tortilla until crispy on both sides.
- Assemble and Crisp the Tacos: Fill each fried tortilla with the shredded birria beef. Fold them in half and return them to the skillet to fry again until the outside is crispy and golden brown.
- Serve: Serve the tacos hot, garnished with chopped cilantro and diced onion. Serve with a small bowl of the crockpot broth for dipping. Enjoy!
Notes
- Cooking on LOW yields the most tender, flavorful meat; however, you can cook on HIGH for 5-6 hours if you’re short on time.
- If guajillo or ancho chilies aren’t available, substitute with a mix of dried chipotle and New Mexico chilies.
- Store leftover beef in an airtight container in the fridge for up to 5-6 days. Assembled tacos can also be stored, but will lose their crispiness upon reheating.
- Reheat tacos in a skillet to try to regain some crispness.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main-course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6–1/8 of recipe
- Calories: 522kcal
- Sugar: 2g
- Sodium: 874mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 24g
- Trans Fat: 2g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 156mg
