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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
