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Crock Pot Birria Tacos Recipe

Crock Pot Birria Tacos Recipe
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★★★★★

4.8 from 25 reviews

This Crock Pot Birria Tacos recipe offers a flavorful and tender beef dish slow-cooked in a rich, spicy chili sauce. Perfectly seasoned with guajillo and ancho chilies, garlic, and aromatic spices, these tacos are garnished with fresh cilantro and diced onion for an authentic Mexican experience. The slow cooker method ensures a hands-off, tender result ideal for busy days and gatherings.

Ingredients

Scale

Main Ingredients

  • 3 pounds beef chuck roast
  • 3 dried guajillo chilies
  • 2 dried ancho chilies
  • 1 onion, peeled and quartered
  • 4 garlic cloves
  • 1 (14.5-ounce) can diced tomatoes
  • 2 cups beef broth
  • 1/4 cup white vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste

For Serving

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

Instructions

  1. Prepare the Chilis: Remove stems and seeds from dried guajillo and ancho chilies. Soak them in hot water for 15 minutes until softened.
  2. Make the Chili Sauce: Drain the chilies and blend them with onion, garlic, and diced tomatoes until the mixture is smooth and well combined.
  3. Set Up the Crock Pot: Place the beef chuck roast in the crockpot and pour the chili sauce over the meat evenly.
  4. Add Broth and Seasonings: Pour in beef broth, then add white vinegar, oregano, cumin, bay leaves, salt, and pepper. Stir gently to combine flavors around the beef.
  5. Cook the Beef: Cover and cook on low for 8 to 10 hours, or until the beef is very tender and easily shredded with forks.
  6. Shred the Meat: Remove the beef from the crockpot, shred it using two forks, then return the shredded meat to the sauce to soak up the delicious flavors.
  7. Prepare the Tortillas: Heat vegetable oil in a skillet over medium heat. Fry each corn tortilla until crispy but still pliable, about 30 seconds per side.
  8. Assemble the Tacos: Fill the fried tortillas with the shredded beef mixture. Garnish with chopped fresh cilantro and diced onion to serve.

Notes

  • For extra richness, add a tablespoon of beef fat or butter when frying tortillas.
  • If you prefer less heat, remove seeds entirely from the chilies before soaking.
  • The birria sauce can be saved and used as a dipping consomé for the tacos.
  • Beef chuck roast is preferred for its tenderness after slow cooking but you can substitute with brisket or short ribs.
  • Leftover birria meat can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: birria tacos, crock pot birria, slow cooker Mexican beef, guajillo chili recipe, ancho chili sauce, shredded beef tacos

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