Crock Pot Birria Tacos Recipe
Deliciously tender Crock Pot Birria Tacos made with slow-cooked beef chuck roast in a rich, flavorful chili and tomato broth. This recipe yields juicy, aromatic meat perfect for crispy tacos, enhanced by traditional Mexican spices and slow cooking for maximum flavor and tenderness.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 4.5 hours (high)
- Total Time: 8 hours 20 minutes (low heat)
- Yield: 8-10 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Meat
- 3 pounds beef chuck roast, cut into large chunks
Dried Chilies
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
Vegetables & Aromatics
- 1 onion, quartered
- 4 garlic cloves
- 1 14.5 ounce can diced tomatoes
Liquids & Seasonings
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon salt
Instructions
- Prepare the chilies: Toast the dried guajillo and ancho chilies in a dry skillet for 1-2 minutes until fragrant, being careful not to burn them. Then soak the chilies in hot water for 15 minutes to soften.
- Make the sauce: In a blender, combine the soaked chilies (with soaking water), quartered onion, garlic cloves, diced tomatoes, apple cider vinegar, dried oregano, ground cumin, and salt. Blend until you get a smooth sauce.
- Prepare the meat: Place the beef chuck roast chunks into the slow cooker. Pour the blended chili sauce over the meat along with the beef broth and add bay leaves.
- Cook: Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is fork-tender and shreds easily.
- Shred the beef: Remove the beef chunks from the crock pot and shred with two forks. Return shredded meat to the sauce in the crock pot and stir to combine.
- Serve: Use the birria meat to fill warm tortillas for tacos, dipping them into the rich broth for extra flavor. Garnish with chopped onions, cilantro, and lime wedges if desired.
Notes
- You can adjust the number of chilies to control the heat level of the birria sauce.
- Soaking the chilies in hot water is essential to soften them before blending for a smooth sauce.
- Use beef chuck roast for the best texture and tenderness after slow cooking.
- Serve with consommé (broth) for dipping the tacos, which enhances the birria experience.
- Leftover birria makes great filling for quesadillas and burritos.
Nutrition
- Serving Size: 1 taco (approx. 3 oz shredded beef with tortilla)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
Keywords: Birria, Crock Pot Birria Tacos, Slow Cooker Mexican Beef, Beef Tacos, Mexican Slow Cooker Recipes
Find it online: https://spatulaqueen.com/crock-pot-birria-tacos-recipe/
