Print

Crock Pot Birria Tacos Recipe

Print Recipe

★★★★★

4.6 from 89 reviews

This Crock Pot Birria Tacos recipe features tender, flavorful beef chuck roast slow-cooked in a rich and aromatic chili sauce made from guajillo and ancho chilies, garlic, onion, and spices. The shredded beef is served in crispy, pan-fried corn tortillas dipped in the flavorful broth, garnished with fresh cilantro and diced onion for an authentic Mexican experience.

Ingredients

Scale

Meat and Marinade

  • 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

For Serving and Cooking

  • Corn tortillas
  • Oil for frying (such as vegetable or canola oil)
  • Cilantro for garnish
  • Diced onion for garnish

Instructions

  1. Prepare the chili sauce: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened. Then, blend the softened chilies together with quartered onion, garlic cloves, and the can of diced tomatoes until you achieve a smooth sauce.
  2. Combine beef and sauce in crockpot: Place the beef chuck roast chunks in the crockpot. Pour the blended chili sauce over the beef. Add beef broth, apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper to the pot. Stir lightly to combine.
  3. Slow cook the beef: Cover and cook on low heat for 8 to 10 hours, or until the beef is tender and easily shredded with a fork.
  4. Shred the beef: Remove the beef from the crockpot and shred it using two forks. Stir the shredded beef back into the flavorful cooking liquid in the crockpot to soak up the sauce.
  5. Prepare tortillas: Heat oil in a skillet over medium heat. Dip each corn tortilla into the fat layer on the top of the broth in the crockpot to coat it, then fry the tortilla in the hot oil until crispy and lightly browned on both sides. Remove and drain excess oil.
  6. Assemble and fry tacos: Place shredded beef mixture on one half of the fried tortilla, fold it over, and then fry the folded taco again in the skillet until crispy and browned on both sides for extra crunch.
  7. Serve: Serve the birria tacos with additional broth from the crockpot on the side for dipping and garnish with fresh cilantro and diced onion as desired. Enjoy the authentic, rich flavors!

Notes

  • To remove stems and seeds from dried chilies easily, slice them open and shake out the seeds before soaking.
  • For a less spicy version, remove all seeds and veins from the chilies prior to soaking.
  • If you don’t have a crockpot, this recipe can also be made in an Instant Pot using the slow cook function or pressure cooking for about 1-1.5 hours.
  • Use fresh corn tortillas if possible for best texture; store-bought frozen tortillas work well, too.
  • The broth served on the side enhances the eating experience and can be warmed up to keep the tacos moist and flavorful.

Keywords: Birria, Crockpot Birria, Slow Cooker Birria Tacos, Mexican Tacos, Braised Beef Tacos, Birria Recipe

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