Name: Crock Pot Birria Tacos Recipe
Prep time: 25 min
Cook time: 8 h 30 min
Total time: 8 h 55 min
Cuisine: Mexican
Ingredients: 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; Corn tortillas; Oil for frying (such as vegetable or canola oil); Cilantro for garnish; Diced onion for garnish

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Introduction

Crock Pot Birria Tacos are a flavorful, slow-cooked Mexican dish featuring tender, shredded beef in a rich, spicy sauce. Perfect for a cozy meal, these tacos combine deep flavors with crispy tortillas for a delicious experience.

A white plate holds six golden-brown crispy folded tacos arranged in a neat row, each taco showing slight charring and texture from the cooked corn tortilla shells. Bright green lime wedges are placed on the side of the tacos, along with fresh green cilantro leaves scattered around. Small pieces of chopped red onions and diced red peppers are also visible beside the tacos, adding pops of color. The white marbled surface underneath adds a clean, fresh look to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Corn tortillas
Oil for frying
Cilantro and diced onion for garnish

Instructions

Step 1: Soak the dried guajillo and ancho chilies in hot water for 15 minutes to soften them. Then, blend the soaked chilies with the quartered onion, garlic cloves, and diced tomatoes until smooth.
Step 2: Place the beef chuck roast chunks in the crockpot. Pour the chili blend over the beef, then add the beef broth, apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper.
Step 3: Cook on low for 8 to 10 hours, or until the beef is tender and easily shredded.
Step 4: Remove the beef from the crockpot and shred it with two forks. Return the shredded beef to the crockpot and mix it well with the sauce.
Step 5: Heat oil in a skillet over medium heat. Dip each corn tortilla into the top layer of fat from the crockpot broth, then fry until crispy on both sides.
Step 6: Fill the fried tortillas with the shredded beef mixture, fold them, and fry again briefly until the outside is crisp.
Step 7: Serve the tacos hot, accompanied by additional broth from the crockpot for dipping. Garnish with fresh cilantro and diced onion if desired. Enjoy!

Tips & Variations

Remove stems and seeds from chilies carefully to avoid bitterness and excessive heat.
Use a blender or food processor to achieve a smooth chili sauce for the best texture.
For extra crispy tacos, fry twice as described, but watch carefully to avoid burning.
Swap beef chuck roast with short ribs or brisket for a different texture and flavor.
Serve with lime wedges and your favorite hot sauce for added zest.

Storage

Store leftover birria beef and broth in an airtight container in the refrigerator for up to 4 days. Keep cooked tortillas separate to maintain crispiness. Reheat the beef gently on the stove or microwave, adding broth as needed to keep it moist. Tortillas can be reheated in a skillet or oven to restore their crisp texture.

How to Serve

The image shows six golden-brown folded tacos arranged in a white rectangular dish with curved edges. Each taco has a crispy textured shell with some charred spots and appears to be filled with a dark meat mixture. Around the tacos, there are small pieces of chopped red tomatoes, finely chopped purple onions, and fresh green cilantro leaves scattered as garnish. Four lime wedges are placed evenly along the edges of the dish. The background is a white marbled texture, and a small white bowl filled with diced red tomatoes is visible in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos without a crockpot?

Yes, you can make birria on the stovetop or in an Instant Pot by simmering or pressure cooking the beef and chili sauce until tender. Adjust cooking times accordingly.

What chilies can I substitute if I can’t find guajillo or ancho chilies?

Pasilla or New Mexico chilies can be used as alternatives. You can also use a combination of mild chili powders and smoked paprika to mimic the flavor profile.