Crock Pot Birria Tacos Recipe
Crock Pot Birria Tacos are a flavorful and tender Mexican dish made by slow-cooking beef chuck roast in a rich chili-based sauce. Infused with dried guajillo and ancho chilies, garlic, and spices, this recipe delivers juicy shredded beef served in crispy, broth-infused corn tortillas. Perfect for family dinners or casual gatherings, these tacos pair wonderfully with fresh garnishes and a dipping broth for an authentic and satisfying meal at home.
- Prep Time: 25 minutes
- Cook Time: 8 hours 10 minutes
- Total Time: 8 hours 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
For the Meat Mixture
- 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
For Assembly
- Corn tortillas
- Oil for frying
- Cilantro and diced onion for garnish
Instructions
- Prepare the Chilies: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until they are softened, which helps to release their flavors and makes them easier to blend.
- Blend the Sauce: In a blender, combine the soaked chilies, quartered onion, garlic cloves, and diced tomatoes. Blend until the mixture is smooth to create the rich base sauce for the birria.
- Combine Ingredients in Crock Pot: Place the beef chuck roast chunks into the crock pot. Pour the blended chili sauce over the beef. Add the beef broth, apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper. Stir gently to mix all ingredients well for even flavor distribution.
- Slow Cook: Set the crock pot to low and cook the mixture for 8 to 10 hours until the beef is tender and easily shredded. This slow cooking process allows the flavors to deeply infuse the meat.
- Shred Beef: Remove the beef from the crock pot and shred it thoroughly with two forks. Return the shredded beef to the crock pot to soak in the flavorful sauce.
- Fry Tortillas: Heat oil in a skillet over medium heat. Dip each corn tortilla briefly into the top fat layer of the broth from the crock pot, then fry the tortilla in the hot oil until crispy on both sides, absorbing the flavorful fat and broth.
- Assemble Tacos: Fill each fried tortilla with a generous portion of shredded beef, fold the tortilla over the filling, and fry each folded taco again until crispy to seal the flavors inside.
- Serve: Serve the Crock Pot Birria Tacos hot, accompanied by additional broth from the crock pot for dipping, and garnish with fresh cilantro and diced onions for authentic flavor and freshness.
Notes
- Use well-marbled beef chuck roast for maximum tenderness and flavor.
- Do not skip soaking the dried chilies; it softens them and enhances the sauce’s texture and flavor.
- Adjust seasonings like cumin and oregano to your taste preference.
- Use only corn tortillas for frying as they hold up best and provide authentic flavor.
- Serve tacos immediately after frying for the best crispy texture.
- Store leftovers separately and reheat properly to maintain texture and flavor.
Keywords: Birria Tacos, Crock Pot Tacos, Slow Cooker Mexican Recipes, Beef Tacos, Mexican Comfort Food
Find it online: https://biteandenjoy.com/crock-pot-birria-tacos-recipe/
