Crock Pot Birria Tacos Recipe

Introduction

Crock Pot Birria Tacos are a delightful and comforting dish that brings the rich, authentic flavors of Mexico right to your table. Tender beef slowly simmers in a savory sauce made from dried chilies and spices, resulting in mouth-watering tacos perfect for any occasion. Easy to make and full of flavor, these tacos are sure to become a family favorite.

Ingredients

• 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
• Corn tortillas
• Oil for frying
• Cilantro and diced onion for garnish

Instructions

1. Step 1: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened. Then blend the soaked chilies with the quartered onion, garlic cloves, and diced tomatoes until you have a smooth sauce.
2. Step 2: Place the beef chunks in your crock pot. Pour the blended chili sauce over the beef. Add the beef broth, apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper.
3. Step 3: Cover and cook on low heat for 8 to 10 hours, or until the beef is very tender and easy to shred.
4. Step 4: Remove the beef from the crock pot and shred it with two forks. Return the shredded beef to the sauce and mix well to coat.
5. Step 5: Heat oil in a skillet over medium heat. Dip corn tortillas in the fat layer on top of the broth from the crock pot, then fry them until crispy on both sides.
6. Step 6: Fill each fried tortilla with the shredded beef mixture, fold them over, and fry again briefly until the tacos are crisp and golden.
7. Step 7: Serve your birria tacos hot, accompanied by the warm broth for dipping, and garnish with fresh cilantro and diced onions if desired.

Tips & Variations

• Use well-marbled beef chuck roast for maximum tenderness and flavor.
• Make sure to soak the dried chilies thoroughly to avoid a gritty texture in the sauce.
• For extra heat, add some pasilla or chipotle peppers when blending the sauce.
• Reserve some broth for serving alongside the tacos as a flavorful dipping sauce.
• Try adding a squeeze of fresh lime or a dollop of salsa verde for bright, contrasting flavors.

Storage

Store leftover birria beef and broth in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. To reheat, warm in the oven at 350°F (175°C) covered for about 20 minutes, or heat in a skillet or microwave, adding a splash of broth to keep the meat moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What meats can I use for Crock Pot Birria Tacos?

You can use beef chuck roast, short ribs, or even lamb. Each offers a unique flavor, but beef chuck roast is traditional and yields tender, juicy results.

Can I make Crock Pot Birria Tacos spicy?

Absolutely! Increase the number of dried chilies or include hotter varieties like pasilla or chipotle peppers to add an extra kick to your tacos.

Crock Pot Birria Tacos Recipe

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4.6 from 83 reviews

Crock Pot Birria Tacos are a comforting Mexican dish featuring tender beef chuck roast slow-cooked in a rich, flavorful sauce made from dried guajillo and ancho chilies, tomatoes, and spices. The beef is shredded and served in crispy corn tortillas, fried in the broth’s fat for the perfect crunch. Garnished with fresh cilantro, diced onions, and served with a dipping broth, these tacos offer an authentic, hearty, and delicious meal that’s perfect for family dinners or casual gatherings.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 8–10 hours
• Total Time: 8 hours 20 minutes
• Yield: Approximately 8 servings 1x
• Category: Main
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat

• 3 pounds beef chuck roast, cut into large chunks

Chili and Sauce

• 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 Assembling Tacos

• Corn tortillas
• Oil for frying
• Fresh cilantro, chopped for garnish
• Diced onion for garnish

Instructions

1. Prepare the Chilies: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened. Blend the soaked chilies with the quartered onion, garlic cloves, and diced tomatoes until you achieve a smooth sauce consistency.
2. Assemble in Crock Pot: Place the beef chuck roast chunks into the crock pot. Pour the blended chili mixture over the beef. Add the beef broth, apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper, distributing evenly.
3. Cook Low and Slow: Set the crock pot to cook on low heat and let it cook for 8 to 10 hours, or until the beef becomes tender enough to shred easily.
4. Shred the Beef: Remove the cooked beef from the crock pot and shred it using two forks. Mix the shredded beef back into the sauce inside the crock pot to ensure it is well coated and flavorful.
5. Fry Tortillas: Heat oil in a skillet over medium heat. Using tongs, dip the corn tortillas briefly in the top fat layer from the broth in the crock pot to coat them. Fry each tortilla until crispy and browned on both sides, then set aside.
6. Fill and Fry Again: Spoon the shredded beef mixture onto each fried tortilla, fold it over, and return the filled tacos to the skillet. Fry them again to achieve additional crispiness and seal the filling inside.
7. Serve and Enjoy: Serve the crispy birria tacos hot with fresh cilantro and diced onions sprinkled on top. Provide warm birria broth on the side for dipping the tacos, enhancing each bite with extra flavor.

Notes

• Ensure to soak the dried chilies properly to avoid any gritty texture in the sauce.
• Use well-marbled beef chuck roast for optimal tenderness and flavor.
• Cooking on low heat for a long time allows the meat to become tender and absorb the spices well.
• Reserve some broth from the crock pot for dipping; it adds a delicious layer to the eating experience.
• Don’t overcrowd the crock pot to ensure even cooking and heat distribution.
• Adjust seasoning if necessary before serving by tasting the sauce.
• Use quality oil with a high smoke point for frying tortillas, such as vegetable or canola oil.

Keywords: Birria tacos, Crock Pot birria, slow-cooked beef tacos, Mexican tacos, guajillo chili, ancho chili, shredded beef tacos