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Crock Pot Birria Tacos Recipe

Crock Pot Birria Tacos Recipe
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★★★★★

5.3 from 10 reviews

Authentic and flavorful Crock Pot Birria Tacos made with tender slow-cooked beef chuck roast simmered in a rich chili-tomato sauce. Perfectly spiced with guajillo and ancho chilies and served crispy on corn tortillas with fresh cilantro and onion garnish. A comforting Mexican classic that’s easy to prepare and deliciously satisfying.

Ingredients

Scale

Beef 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

Tortillas and Garnishes

  • Corn tortillas
  • Oil for frying (vegetable or canola oil recommended)
  • Cilantro, chopped, for garnish
  • Diced onion, for garnish

Instructions

  1. Prepare the chili sauce: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened. Drain and blend the softened chilies with quartered onion, garlic cloves, and canned diced tomatoes until you achieve a smooth sauce.
  2. Assemble in crock pot: Place the beef chuck roast chunks in the crock pot. 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, stirring gently to combine.
  3. Slow cook the beef: Cook the mixture on low heat in the crock pot for 8 to 10 hours, or until the beef is very tender and easily shredded with a fork.
  4. Shred the beef: Remove the beef chunks from the crock pot and shred them finely. Return the shredded beef to the crock pot and mix it thoroughly with the cooking sauce to absorb all the flavors.
  5. Prepare the tortillas: Heat oil in a skillet over medium heat. Use a slotted spoon to skim some of the fat layer from the top of the broth in the crock pot. Dip each corn tortilla briefly into this fat to fully coat, then fry them in the hot oil until crispy on both sides.
  6. Assemble and finish tacos: Fill each crispy tortilla with a generous amount of shredded beef mixture. Fold the tortilla in half, then fry again briefly in the oil until the taco is extra crispy and golden brown.
  7. Serve: Serve the birria tacos hot with additional spicy broth from the crock pot for dipping, and garnish with freshly chopped cilantro and diced onion. Enjoy your authentic crock pot birria tacos!

Notes

  • You can adjust the number of chilies based on your preferred spice level.
  • Use a sturdy beef cut like chuck roast for the best tender and flavorful results.
  • For extra crispy tacos, you can double fry the tortillas after filling.
  • Leftover birria can be refrigerated for up to 3 days or frozen for longer storage.
  • Serve with lime wedges for added brightness if desired.

Nutrition

Keywords: Birria, Crock Pot Tacos, Slow Cooker Mexican Beef, Spicy Beef Tacos, Mexican Street Food, Guajillo Chili, Ancho Chili

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