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Crock Pot Birria Tacos Recipe

Crock Pot Birria Tacos Recipe
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★★★★★

4.7 from 15 reviews

This Crock Pot Birria Tacos recipe offers a flavorful and tender Mexican-style beef stew slow-cooked to perfection. Packed with the rich, smoky depth of dried chilies and spices, the shredded beef is served in crispy corn tortillas garnished with fresh cilantro and onion, making an ideal comfort food for taco lovers.

Ingredients

Scale

Beef and Marinade

  • 3 pounds beef chuck roast
  • 3 dried guajillo chilies
  • 2 dried ancho chilies
  • 1 onion, quartered
  • 4 garlic cloves
  • 1 can diced tomatoes (14.5 ounces)
  • 2 cups beef broth
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste

To Serve

  • Corn tortillas
  • Vegetable oil for frying tortillas
  • Fresh cilantro, chopped
  • Diced white onion

Instructions

  1. Prepare Chilies: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened. Drain and transfer to a blender.
  2. Make Sauce: Add the quartered onion, garlic cloves, and diced tomatoes to the blender with the chilies. Blend until you achieve a smooth, thick sauce.
  3. Assemble in Crock Pot: Place the beef chuck roast in the crockpot and pour the chili sauce over it. Add the beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and black pepper.
  4. Slow Cook: Cover and cook on low for 8 to 10 hours, or until the beef is fall-apart tender.
  5. Shred Beef: Remove the beef from the crockpot and shred using two forks. Return the shredded beef to the crockpot and mix it well with the cooking sauce to absorb all the flavors.
  6. Prepare Tortillas: Heat a thin layer of vegetable oil in a skillet over medium heat. Fry the corn tortillas until crispy but still pliable, about 30 seconds per side.
  7. Assemble Tacos: Fill each crispy tortilla with shredded beef, then garnish with fresh chopped cilantro and diced onions. Serve immediately.

Notes

  • For extra authenticity, serve with a side of consommé (the cooking liquid) for dipping.
  • You can substitute beef chuck roast with short ribs or brisket for different textures.
  • Adjust the amount of dried chilies to control the heat level of the birria sauce.
  • Leftover birria beef can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Use fresh corn tortillas for best results when frying to achieve a perfect crispy texture.

Nutrition

Keywords: Birria Tacos, Crock Pot Birria, Slow Cooker Mexican Beef, Tacos Recipe, Mexican Slow Cooked Beef

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