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Crock Pot Birria Tacos Recipe

Crock Pot Birria Tacos Recipe
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★★★★★

5.1 from 19 reviews

These Crock Pot Birria Tacos feature tender, slow-cooked beef chuck roast immersed in a rich, smoky chili broth. Simmered with dried guajillo and ancho chilies, aromatic spices, and beef broth, the meat becomes incredibly flavorful and perfect for stuffing into warm tortillas. This comforting and authentic Mexican-inspired dish is ideal for any taco lover looking for a hands-off slow cooker recipe.

Ingredients

Scale

Meat

  • 3 pounds beef chuck roast (cut into large chunks)

Chilies & Spices

  • 3 dried guajillo chilies (stems and seeds removed)
  • 2 dried ancho chilies (stems and seeds removed)
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 2 bay leaves

Produce

  • 1 onion (quartered)
  • 4 garlic cloves

Liquids

  • 1 14.5 ounce can diced tomatoes
  • 2 cups beef broth
  • 2 tablespoons apple cider vinegar

Instructions

  1. Prepare the Chilies: Toast the dried guajillo and ancho chilies lightly in a hot skillet for 1-2 minutes to enhance their flavor. Then soak them in hot water for about 15 minutes until softened.
  2. Create the Sauce Base: In a blender, combine the softened chilies, onion, garlic cloves, diced tomatoes, apple cider vinegar, dried oregano, ground cumin, and 1 teaspoon salt. Blend until smooth to form the rich birria sauce.
  3. Assemble in Crock Pot: Place the beef chuck roast chunks into the slow cooker. Pour the blended chili sauce over the meat, then add 2 cups of beef broth and the bay leaves for additional aroma and depth.
  4. Slow Cook the Meat: Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. The beef should become tender enough to shred easily with a fork.
  5. Shred and Serve: Once cooked, remove the meat from the slow cooker and shred it using two forks. Return shredded beef to the sauce, stir to coat, and let it soak in the delicious juices for a few minutes before serving.
  6. Prepare Tacos: Warm corn or flour tortillas, fill with the juicy birria meat, and garnish with chopped onions, cilantro, lime wedges, and your choice of toppings like cheese or avocado for a truly satisfying taco experience.

Notes

  • For an extra smoky depth, you can add a chipotle pepper in adobo sauce to the blender.
  • Strain the sauce after blending for a smoother broth if desired.
  • Leftover birria makes excellent nachos or quesadillas the next day.
  • Use a slow cooker liner for easy cleanup.
  • Adjust chili quantity to your spice preference.
  • If you want to serve consommé with your tacos, skim some fat from the top of the sauce and serve separately as a dipping broth.

Nutrition

Keywords: Birria, Crock Pot, Slow Cooker, Tacos, Mexican, Beef Tacos, Slow Cooked Meat

Find it online: https://spatulaqueen.com/crock-pot-birria-tacos-recipe-2/