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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.

Ingredients

Scale

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

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