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Crock Pot Birria Tacos Recipe

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4 from 6 reviews

  • Author: Sara
  • Total Time: 8 hours 30 minutes
  • Yield: 6 servings

Description

This Crock Pot Birria Tacos recipe is a flavorful, slow-cooked Mexican dish featuring tender beef chuck roast simmered in a rich, spicy chili sauce made from dried guajillo and ancho chilies, tomatoes, and aromatic spices. The shredded beef is served in crispy corn tortillas, perfect for dipping into the savory broth and garnished with fresh cilantro and diced onion for an authentic street-taco experience.

Ingredients

Meat and Marinade

  • 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

To Serve

  • Corn tortillas
  • Oil for frying
  • Cilantro (for garnish)
  • Diced onion (for garnish)

Instructions

  1. Prepare the chili sauce: Soak 3 dried guajillo chilies and 2 dried ancho chilies in hot water for 15 minutes to soften. Then, in a blender, combine the soaked chilies, 1 quartered onion, 4 garlic cloves, and 1 can (14.5 ounces) of diced tomatoes. Blend until the mixture is smooth and well combined.
  2. Combine ingredients in crockpot: Place the 3 pounds of beef chuck roast, cut into large chunks, into the crockpot. Pour the blended chili sauce over the beef. Add 2 cups of beef broth, 2 tablespoons apple cider vinegar, 1 tablespoon dried oregano, 2 teaspoons ground cumin, 2 bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper to the crockpot.
  3. Cook the beef: Set the crockpot to low and cook the beef mixture for 8 to 10 hours until the beef is very tender and can be easily shredded with a fork.
  4. Shred the beef: Remove the beef chunks from the crockpot and shred them thoroughly using two forks. Mix the shredded beef back into the cooking liquid to fully coat it in the flavorful sauce.
  5. Prepare the tortillas: Heat oil in a skillet over medium heat. Using tongs, dip each corn tortilla into the top fat layer from the broth in the crockpot to coat it lightly with the flavorful fat, then place it in the hot oil and fry until crispy on both sides.
  6. Assemble and crisp the tacos: Fill each fried tortilla with the shredded beef mixture, fold it in half, and fry again in the skillet until the outside is crispy and golden brown.
  7. Serve and garnish: Serve the birria tacos hot with a small bowl of the broth from the crockpot for dipping. Garnish with fresh cilantro and diced onion for added flavor and texture. Enjoy your authentic and delicious Crock Pot Birria Tacos!

Notes

  • Soaking the dried chilies properly is crucial to ensure a smooth and flavorful sauce.
  • Use a good quality beef chuck roast as it becomes tender and flavorful when slow-cooked.
  • Be careful while frying tortillas to prevent oil splatters and ensure crispy texture.
  • The broth served alongside the tacos is rich and perfect for dipping to enhance flavor.
  • You can adjust the level of spice by controlling the amount of dried chilies used.
  • Leftover shredded beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Prep Time: 30 minutes
  • Cook Time: 8 hours 0 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

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