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Crock Pot Birria Tacos Recipe

Crock Pot Birria Tacos Recipe
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★★★★★

4.8 from 22 reviews

This Crock Pot Birria Tacos recipe offers a deeply flavorful and tender beef dish slow-cooked with a rich blend of dried chilies, aromatic spices, and savory broth. Served in crispy corn tortillas and topped with fresh cilantro and diced onion, these tacos deliver an authentic, melt-in-your-mouth Mexican experience with minimal fuss, perfect for a comforting meal any day of the week.

Ingredients

Scale

Beef and Sauce

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

Toppings and Serving

  • Corn tortillas
  • Fresh cilantro, chopped (for garnish)
  • Diced onion (for garnish)
  • Vegetable oil for frying tortillas

Instructions

  1. Prepare the Chilies: Remove stems and seeds from the dried guajillo and ancho chilies. Soak the chilies in hot water for 15 minutes until softened.
  2. Make the Chili Sauce: In a blender, combine the soaked chilies (with some soaking liquid), chopped onion, garlic cloves, and diced tomatoes. Blend until smooth to create a rich chili sauce.
  3. Assemble in Crockpot: Place the beef chuck roast into the crockpot. Pour the blended chili sauce over the beef evenly.
  4. Add Broth and Spices: Pour in the beef broth, then add apple cider vinegar, dried oregano, cumin, bay leaves, salt, and pepper. Stir slightly to distribute spices.
  5. Slow Cook the Beef: Cover and cook on low for 8 to 10 hours, or until the beef is extremely tender and easily shredded.
  6. Shred the Beef: Remove the beef from the crockpot and shred it using two forks. Return the shredded beef to the crockpot and mix well with the sauce.
  7. Prepare the Tortillas: Heat vegetable oil in a skillet. Fry the corn tortillas until crispy on both sides, about 1 to 2 minutes per side. Drain excess oil on paper towels.
  8. Assemble Tacos: Fill each crispy tortilla with a generous portion of the shredded beef and sauce mixture.
  9. Garnish and Serve: Top each taco with freshly chopped cilantro and diced onion. Serve immediately and enjoy.

Notes

  • To deepen the flavor, char the dried chilies lightly on a hot skillet before soaking.
  • If fresh cilantro isn’t available, parsley can be used as an alternative garnish.
  • For convenience, tortillas can be warmed on a dry skillet if frying is not preferred, but frying adds authentic crispiness.
  • Leftover birria can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Adjust seasoning and chili amounts to your preferred spice level.

Nutrition

Keywords: Birria Tacos, Crock Pot Recipe, Slow Cooker Beef Tacos, Mexican Tacos, Beef Chuck Roast, Authentic Birria, Cilantro Onion Garnish

Find it online: https://mixitwitjoe.com/crock-pot-birria-tacos-recipe-2/