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Crock Pot Birria Tacos Recipe

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4.1 from 1 review

  • Author: Eliza
  • Total Time: 8 hours 20 minutes
  • Yield: 6 to 8 servings

Description

Crock Pot Birria Tacos are a delicious, tender, and flavorful Mexican dish made with slow-cooked beef chuck roast simmered in a rich chili sauce. The beef is shredded and folded into crispy fried tortillas and served with broth for dipping, garnished with fresh cilantro and diced onions. This recipe offers a comforting and juicy take on traditional Birria tacos, perfect for a satisfying main course.

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
  • ½ teaspoon black pepper

Taco Assembly

  • Corn tortillas
  • Oil for frying
  • Cilantro and diced onion for garnish

Instructions

  1. Prepare the chili sauce: Soak the 3 dried guajillo chilies and 2 dried ancho chilies in hot water for 15 minutes to soften them. In a blender, combine the soaked chilies, quartered onion, garlic cloves, and canned diced tomatoes. Blend until the mixture is smooth to create a rich chili sauce.
  2. Add the beef and seasonings to the crockpot: Place the beef chuck roast chunks in the crockpot. Pour the prepared chili sauce over the meat. Add beef broth, apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper into the crockpot, mixing gently to combine the ingredients.
  3. Slow cook the beef: Cover and cook on low for 8-10 hours, or until the beef is very tender and shreds easily. Alternatively, for a quicker option, cook on high for 5-6 hours.
  4. Shred and mix: Remove the cooked beef from the crockpot and shred it using two forks. Mix the shredded beef with the flavorful sauce in the crockpot to ensure it absorbs all the spices and juices.
  5. Fry the tortillas: Heat oil in a skillet over medium heat. Dip corn tortillas briefly into the top layer of fat from the broth in the crockpot, then place them in the hot oil. Fry the tortillas until crispy and golden on both sides.
  6. Assemble and crisp the tacos: Fill each fried tortilla with the shredded beef mixture. Fold the tortilla over and fry again briefly until they are extra crispy on both sides.
  7. Serve: Serve the crispy birria tacos hot with additional broth from the crockpot for dipping. Garnish with chopped cilantro and diced onions to enhance the flavor. Enjoy your savory and indulgent meal!

Notes

  • Cooking on low heat for 8-10 hours ensures the beef is more tender compared to cooking on high heat.
  • If guajillo or ancho chilies are unavailable, substitute with dried chipotle and New Mexico chilies for a similar smoky and mild heat flavor.
  • Store leftover beef mixture in an airtight container in the refrigerator for up to 5-6 days.
  • Assembled tacos can also be stored but will lose crispiness over time.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

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