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Crock Pot Birria Tacos Recipe

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★★★★★

4.6 from 52 reviews

This Crock Pot Birria Tacos recipe offers a deliciously tender and flavorful Mexican dish where beef is slow-cooked to perfection, shredded, and served in warm tortillas with melted cheese. Perfect for an easy, comforting meal with rich spices and a satisfying combination of textures.

Ingredients

Scale

Beef and Marinade

  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 4 cloves garlic
  • 1 medium white onion, quartered
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon apple cider vinegar
  • 3 cups beef broth
  • Salt and pepper to taste

Tacos Assembly

  • 12 small corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella cheese
  • Chopped fresh cilantro (optional, for garnish)
  • Diced white onion (optional, for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Prepare the chili marinade: Toast the dried guajillo and ancho chilies in a dry skillet over medium heat until fragrant, about 1-2 minutes. Then soak them in hot water for 15 minutes until softened.
  2. Make the sauce: Blend the soaked chilies, chipotle pepper, garlic, onion, oregano, cumin, smoked paprika, cinnamon, apple cider vinegar, and beef broth in a blender until smooth. Season with salt and pepper to taste.
  3. Slow cook the beef: Place the beef chunks in the crock pot and pour the blended chili sauce over the meat. Cover and cook on low for 8 hours or until the beef is very tender and easily shreddable.
  4. Shred the beef: Remove the beef from the crock pot and shred it using two forks. Set the meat aside. Strain the cooking liquid and keep it warm; this is your birria consommé (dip).
  5. Assemble the tacos: Dip each tortilla briefly in the warm consommé, then place it on a skillet over medium heat. Sprinkle cheese on one half of the tortilla, then add shredded beef on top. Fold the tortilla over and cook until the cheese melts and the tortilla becomes crispy and golden, about 2-3 minutes per side.
  6. Serve: Serve the tacos hot with a side of birria consommé for dipping and optionally garnish with chopped cilantro, diced onion, and lime wedges.

Notes

  • You can substitute beef chuck roast with short ribs or brisket for different flavor and texture nuances.
  • Soaking chilies properly is key to a smooth sauce without gritty bits.
  • Use corn tortillas for a traditional flavor, but flour tortillas work if preferred.
  • Leftover birria consommé can be refrigerated and used as a flavorful broth for soups.
  • For extra crispy tacos, use a bit of oil on the skillet when frying the tacos.

Keywords: birria, crock pot, slow cooker, tacos, Mexican, beef tacos, shredded beef, cheesy tacos

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