Birria Tacos in a Crock Pot

Why make this recipe

Crock Pot Birria Tacos are a delicious and hearty meal perfect for any occasion. The rich, flavorful beef is slow-cooked to perfection, making it tender and packed with spices. These tacos bring the comforting warmth of authentic Mexican food right to your kitchen. Plus, cooking them in a crock pot makes the process easy and hands-off, allowing you to enjoy the results without spending hours in the kitchen!

How to make Crock Pot Birria Tacos

Ingredients:

• 3 lb beef chuck roast
• 5 dried guajillo chiles
• 3 dried ancho chiles
• 2 cups beef broth
• 0.25 cup apple cider vinegar
• 1 onion
• 6 cloves garlic
• 2 tbsp cumin
• 2 tsp oregano
• 1 tsp cloves
• 0.5 tsp cinnamon
• 2 bay leaves
• 1 tsp salt and pepper
• 1 package corn tortillas for serving
• 1 oil for frying
• 0.5 cup diced onion (for topping)
• 0.25 cup cilantro (for topping)
• 1 lime (for serving)

Directions:

1. Make the chile sauce: Start by removing the stems and seeds from the dried guajillo and ancho chiles. Toast them in a dry skillet for a few minutes until they become fragrant. Blend the chiles with the beef broth, apple cider vinegar, onion, garlic, cumin, oregano, cloves, cinnamon, salt, and pepper until smooth.

2. Slow-cook the birria: Place the beef chuck roast in the crock pot. Pour the chile sauce over the meat. Add the bay leaves. Cover and let it cook on low for about 8 hours or until the beef is tender and easily shredded.

3. Fry tortillas and assemble tacos: Once the beef is cooked, remove it from the crock pot and shred it using two forks. Heat some oil in a skillet. Dip the corn tortillas into the beef broth, then fry them in the skillet until crispy. Fill each tortilla with the shredded beef and top with diced onion, cilantro, and a squeeze of lime.

How to serve Crock Pot Birria Tacos

Serve the tacos warm with extra broth on the side for dipping. You can also offer lime wedges and additional toppings like avocado or cheese for those who prefer.

How to store Crock Pot Birria Tacos

Store any leftover beef in an airtight container in the refrigerator for up to 3 days. You can also freeze the beef for longer storage. Just make sure to let it cool completely before placing it in the freezer. The tortillas are best eaten fresh, but you can store leftovers in a plastic bag or container for a day.

Tips to make Crock Pot Birria Tacos

• If you prefer a spicier dish, add more dried chiles or some cayenne pepper to the sauce.
• For a more complex flavor, marinate the beef in the chile sauce overnight before cooking.
• When frying the tortillas, keep the heat medium to avoid burning, and adjust as necessary.

Variation

You can easily switch up the type of meat used in birria. Try using lamb, pork, or chicken for a different flavor. Additionally, you can serve the birria as a stew without the tortillas for a hearty soup-like dish.

FAQs

1. Can I make birria tacos without a crock pot?
Yes! You can make birria on the stovetop or in a pressure cooker. Just cook until the meat is tender.

2. Can I use fresh chiles instead of dried ones?
Yes, fresh chiles can be used, but the flavor will be different. Adjust the amounts to taste.

3. What can I do with leftover birria?
Leftover birria can be used in burritos, quesadillas, or over rice for a tasty bowl.

Birria Tacos

Delicious and hearty Crock Pot Birria Tacos, featuring tender, slow-cooked beef and rich spices, perfect for any occasion.

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Prep Time 30 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 8 servings

Calories 300 kcal

Ingredients

  

For the Chile Sauce

• 5 pieces dried guajillo chiles Remove stems and seeds before using.
• 3 pieces dried ancho chiles Remove stems and seeds before using.
• 2 cups beef broth
• 0.25 cup apple cider vinegar
• 1 piece onion
• 6 cloves garlic
• 2 tbsp cumin
• 2 tsp oregano
• 1 tsp cloves
• 0.5 tsp cinnamon
• 2 pieces bay leaves
• 1 tsp salt and pepper Use to taste.

For Serving

• 1 package corn tortillas
• 1 tbsp oil For frying.
• 0.5 cup diced onion For topping.
• 0.25 cup cilantro For topping.
• 1 piece lime For serving.

Instructions

 

Make the Chile Sauce

• Remove the stems and seeds from the dried guajillo and ancho chiles. Toast them in a dry skillet for a few minutes until fragrant.
• Blend the chiles with the beef broth, apple cider vinegar, onion, garlic, cumin, oregano, cloves, cinnamon, salt, and pepper until smooth.

Slow-Cook the Birria

• Place the beef chuck roast in the crock pot and pour the chile sauce over the meat.
• Add the bay leaves, cover, and cook on low for about 8 hours or until the beef is tender and easily shredded.

Fry Tortillas and Assemble Tacos

• Once the beef is cooked, remove it from the crock pot and shred using two forks.
• Heat oil in a skillet and dip the corn tortillas into the beef broth, then fry them in the skillet until crispy.
• Fill each tortilla with shredded beef and top with diced onion, cilantro, and a squeeze of lime.

Notes

Store leftover beef in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Tortillas are best eaten fresh, but can be stored for a day.

Keyword Authentic Mexican, Beef Tacos, Birria Tacos, Crock Pot, Slow-Cooked