Name: Crock Pot Birria Tacos Recipe
Prep time: 25 min
Cook time: 8 h 10 min
Total time: 8 h 35 min
Cuisine: Mexican
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

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Introduction

Crock Pot Birria Tacos are a delicious way to bring authentic Mexican flavors to your home. This recipe features tender, juicy beef slow-cooked in a rich, spiced sauce, perfect for family dinners or casual gatherings. With minimal prep and convenient slow cooking, these tacos offer bold taste without a lot of effort.

The image shows a stack of four tacos on a white plate, each taco filled with shredded, dark brown beef that looks juicy and tender. On top of the beef, there is a layer of bright orange melted cheese that partially covers the meat and spills over the edges of the soft corn tortillas, which are light yellow with a slightly toasted texture. The tacos are garnished with finely chopped green cilantro scattered over everything, adding a fresh contrast. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened.
Step 2: Blend the soaked chilies with onion, garlic, and diced tomatoes until smooth to create the sauce base.
Step 3: Place the beef chunks in the crock pot and pour the chili sauce over them. Add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and black pepper. Stir to combine.
Step 4: Cook on low for 8 to 10 hours until the beef is tender and easy to shred.
Step 5: Shred the cooked beef with two forks and mix it back into the sauce in the crock pot.
Step 6: Heat oil in a skillet over medium heat. Dip corn tortillas into the top layer of fat in the broth, then fry them until crispy on both sides.
Step 7: Fill each fried tortilla with shredded beef, fold them over, and fry again until the tacos are crispy and golden.
Step 8: Serve the tacos hot with additional broth for dipping, garnished with cilantro and diced onion if desired. Enjoy!

Tips & Variations

Use a well-marbled beef chuck roast for the most tender and flavorful results.
Don’t skip soaking the chilies, as it softens them and enhances the sauce’s flavor.
Adjust spices like cumin and oregano to suit your taste preferences.
Try adding fresh jalapeños to the sauce for extra heat.
Serve with lime wedges to add a fresh, bright contrast.
Swap beef for chicken thighs for a lighter version, adjusting cooking times accordingly.

Storage

Store leftover birria beef and sauce in an airtight container in the refrigerator for up to 3 days. Freeze the beef mixture separately from tortillas for up to 3 months using freezer-safe containers or bags. Reheat tacos in the oven at 350°F (175°C) for 10-15 minutes, or in a skillet over medium heat until warmed and crispy. You can also microwave them covered with a damp paper towel for 30 seconds to 1 minute.

How to Serve

The image shows a close-up of three stacked tacos on a white plate, each taco filled with shredded meat that has a rich brown color. On top of the meat, there are fresh green leafy herbs scattered, adding a touch of bright color and texture. The tacos have golden brown crispy shells that hold all the fillings. The edges of the shells appear crunchy and slightly curled. The plate sits on a white marbled surface, enhancing the colors of the food. A woman's hand is reaching toward the tacos, giving the scene a casual and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What meat is best for Crock Pot Birria Tacos?

Beef chuck roast is ideal because it becomes tender and flavorful after slow cooking, making it perfect for shredding and serving in tacos.

Can I use chicken instead of beef?

Yes, chicken thighs or breasts can be used as a substitute. Just reduce the cooking time since chicken cooks faster than beef, and adjust seasoning as needed.