Crock Pot Birria Tacos Recipe

Introduction

Crock Pot Birria Tacos are a flavorful and hearty Mexican dish featuring tender, slow-cooked beef in a rich chili sauce. Perfect for a cozy meal, these tacos are crispy, juicy, and served with a savory broth for dipping.

Ingredients

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

Instructions

1. Step 1: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened. Blend the soaked chilies with quartered onion, garlic cloves, and diced tomatoes until you get a smooth sauce.
2. Step 2: Place the beef chuck roast chunks into the crockpot. Pour the chili sauce over the beef. Add beef broth, apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper.
3. Step 3: Cook on low heat for 8 to 10 hours until the beef is tender and easy to shred.
4. Step 4: Remove the beef and shred it using two forks. Mix the shredded beef well with the sauce remaining in the crockpot.
5. Step 5: Heat oil in a skillet. Dip each corn tortilla into the top layer of fat from the crockpot broth, then fry the tortilla in the hot oil until crispy on both sides.
6. Step 6: Fill the fried tortillas with the beef mixture, fold them, and fry again briefly until the outside is extra crispy.
7. Step 7: Serve the birria tacos hot with extra broth from the crockpot for dipping. Garnish with fresh cilantro and diced onion as desired. Enjoy!

Tips & Variations

• For a spicier kick, add a few dried chipotle chilies to the chili blend.
• If you prefer a thicker sauce, simmer the broth after cooking to reduce it before mixing with shredded beef.
• Use flour tortillas instead of corn for a softer taco with a different texture.
• Serve with lime wedges for a fresh citrus boost.

Storage

Store leftover birria and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Tortillas are best enjoyed fresh, but can be wrapped in foil and warmed in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos without a crockpot?

Yes, you can simmer the beef and sauce in a large pot on low heat for 3 to 4 hours until beef is tender, stirring occasionally.

What can I use if I can’t find dried guajillo or ancho chilies?

Substitute with other dried mild chilies like New Mexico or pasilla chilies. Alternatively, you can use chili powder combined with smoked paprika for flavor.

Crock Pot Birria Tacos Recipe

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★★★★★

4.4 from 103 reviews

• Author: Julian
• Total Time: 8 hours 20 minutes to 10 hours 20 minutes
• Yield: About 8 servings (2–3 tacos per serving) 1x

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Description

Delicious and tender Crock Pot Birria Tacos featuring slow-cooked beef chuck roast simmered in a rich chili sauce, served on crispy fried corn tortillas with fresh cilantro and diced onions. This comforting Mexican dish is perfect for a flavorful meal with dipping broth on the side.

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Ingredients

Scale 1x2x3x

Meat and Broth

• 3 pounds beef chuck roast (cut into large chunks)
• 2 cups beef broth
• Oil for frying

Chili Sauce

• 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 tablespoons apple cider vinegar
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Toppings and Serving

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

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Instructions

1. Prepare the chilies and sauce: Soak the dried guajillo and ancho chilies in hot water for 15 minutes to soften. Then, blend the soaked chilies along with the quartered onion, garlic cloves, and canned diced tomatoes until the mixture is smooth, creating the rich chili sauce base.
2. Combine ingredients in the crockpot: Place the beef chuck roast chunks into the crockpot. Pour the blended chili sauce over the beef. Add beef broth, apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper to the pot. Stir gently to combine all ingredients.
3. Slow cook the beef: Cook the mixture on low heat for 8 to 10 hours, or until the beef is very tender and easily shredded with a fork.
4. Shred the beef: Once cooked, remove the beef from the crockpot and shred it thoroughly. Mix the shredded beef back into the sauce inside the crockpot to fully coat it with the flavorful juices.
5. Prepare tortillas for frying: Heat oil in a skillet over medium heat. Dip each corn tortilla lightly into the top layer of fat from the broth in the crockpot, ensuring they are coated but not soaked through, which adds flavor and helps crisp the tortillas when fried.
6. First fry of tortillas: Fry the dipped tortillas in the heated oil until they are crispy on both sides, then remove them from the skillet and drain excess oil on paper towels.
7. Assemble tacos and fry again: Place a generous amount of the shredded beef mixture on one side of each fried tortilla. Fold the tortilla over the filling and return to the skillet to fry again until the tacos are crispy and heated through on both sides.
8. Serve with garnishes and broth: Serve the birria tacos hot, accompanied by a bowl of the reserved dipping broth from the crockpot. Garnish the tacos with freshly chopped cilantro and diced onions to add freshness and texture. Enjoy!

Notes

• Soaking the dried chilies thoroughly is important to achieve a smooth, flavorful sauce.
• Using beef chuck roast ensures tender meat after slow cooking.
• Reserve some broth for dipping to enhance the taco eating experience.
• Adjust salt and spices according to taste preference.
• Be careful not to soak the tortillas too long in the fat to prevent sogginess.
• If you prefer, add shredded cheese inside the tacos before the second fry for extra richness.

• Prep Time: 20 minutes
• Cook Time: 8 to 10 hours
• Category: Tacos
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: Birria Tacos, Crock Pot Recipes, Slow Cooker Beef, Mexican Tacos, Chili Sauce, Comfort Food