Description
These Crock Pot Birria Tacos are an irresistible fusion of slow-cooked, tender beef stewed in a flavorful blend of chilies, spices, and aromatics. Served in crispy, cheesy tortillas with a side of rich consommé for dipping, this recipe brings authentic Mexican birria flavor to your home with the convenience of a slow cooker.
Ingredients
Units
Scale
For the Birria Beef
- 3 lbs beef chuck roast, cut into large chunks
- 2–3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 dried pasilla chili, stemmed and seeded (optional)
- 1 white onion, quartered
- 6 cloves garlic
- 1 (14 oz) can fire-roasted tomatoes
- 3 cups beef broth
- 2 bay leaves
- 1 stick cinnamon
- 1 tablespoon apple cider vinegar
- 2 teaspoons dried oregano (preferably Mexican)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper
For the Tacos
- Corn tortillas (about 12)
- 1 1/2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
- Chopped fresh cilantro, for serving
- Diced white onion, for serving
- Lime wedges, for serving
- Oil, for frying
Instructions
- Prep the Chilies Soak the dried guajillo, ancho, and pasilla chilies in a bowl of hot water for 15 minutes until softened. Drain and set aside.
- Blend the Sauce In a blender, combine the softened chilies, onion, garlic, canned tomatoes, apple cider vinegar, oregano, cumin, cloves, salt, and black pepper. Blend until smooth. If needed, add a few tablespoons of beef broth to help the mixture blend.
- Assemble in the Crock Pot Add the beef chunks to the crock pot. Pour the chili sauce over the beef. Add the bay leaves, cinnamon stick, and remaining beef broth.
- Slow Cook Cover and cook on low for 8 hours (or high for 4-5 hours) until the beef is fall-apart tender and shreds easily with a fork.
- Shred the Beef Carefully remove the beef from the slow cooker and shred with two forks. Discard any excess fat. Strain the cooking liquid (consommé) and skim off excess fat if desired; reserve for dipping.
- Assemble the Tacos Heat a skillet or griddle over medium heat. Brush a corn tortilla with some of the reserved fat or consommé. Place on the hot skillet, top with cheese, a generous spoonful of shredded beef, and another sprinkle of cheese. Fold the tortilla in half.
- Fry and Serve Cook the taco until crispy and golden on both sides, about 2-3 minutes per side. Repeat with the remaining tortillas. Serve tacos hot, garnished with cilantro, onion, and lime wedges, with a bowl of the reserved consommé for dipping.
Notes
- For more heat, add a dried arbol chile to the chili blend.
- Leftover birria and consommé can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- If you don’t have a slow cooker, you can use a Dutch oven and simmer the beef on low on the stovetop or in the oven at 325°F for 3-4 hours.
- Try this with flour tortillas for a variation, but corn tortillas are traditional.
Nutrition
- Serving Size: 2 tacos with consommé
- Calories: 420
- Sugar: 3g
- Sodium: 710mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 85mg
