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Crockpot Birria Tacos Recipe

Crockpot Birria Tacos Recipe

ender slow-cooked beef simmered in a rich Mexican chili sauce, shredded and stuffed into corn tortillas with melted cheese, then pan-fried until crispy and served with flavorful consommé for dipping.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Calories: 610
Ingredients Method Notes

Ingredients
  

  • For the Birria Beef & Sauce
  • 3 –3½ pounds beef chuck roast cut into large chunks
  • 4 dried guajillo chilies stems and seeds removed
  • 2 dried ancho chilies stems and seeds removed
  • 1 dried chile de árbol optional, for extra heat
  • 1 medium onion roughly chopped
  • 5 garlic cloves
  • 1 14-ounce can fire-roasted tomatoes
  • 2 cups beef broth
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 2 bay leaves
  • Salt to taste
  • Black pepper to taste
  • For the Tacos
  • 16 corn tortillas
  • 7 ounces shredded Oaxaca cheese or mozzarella
  • 1 small white onion finely chopped
  • ½ cup chopped fresh cilantro
  • Lime wedges for serving

Method
 

  1. Soften the Chilies
  2. Bring a medium saucepan of water to a boil.
  3. Add the dried guajillo, ancho, and chile de árbol chilies.
  4. Simmer for about 10 minutes until softened.
  5. Drain and set aside.
  6. Make the Birria Sauce
  7. Add the softened chilies, onion, garlic, fire-roasted tomatoes, beef broth, apple cider vinegar, cumin, oregano, cinnamon, and cloves to a blender.
  8. Blend until completely smooth.
  9. Taste and lightly season with salt if needed.
  10. Slow Cook the Beef
  11. Season the beef chunks generously with salt and black pepper.
  12. Place the beef into the slow cooker.
  13. Pour the blended sauce over the beef.
  14. Add the bay leaves.
  15. Cover and cook
  16. LOW: 8–9 hours
  17. HIGH: 4–5 hours
  18. Cook until the beef is fork-tender and easily shreds.
  19. Shred the Beef
  20. Remove the beef from the slow cooker.
  21. Shred using two forks.
  22. Discard the bay leaves.
  23. Skim excess fat from the consommé if desired, leaving some for flavor.
  24. Return the shredded beef to the consommé and keep warm.
  25. Assemble the Tacos
  26. Heat a skillet or cast-iron pan over medium heat.
  27. Dip each corn tortilla into the consommé.
  28. Place the tortilla onto the hot skillet.
  29. Add shredded birria beef and shredded cheese to one half.
  30. Fold the tortilla.
  31. Cook 2–3 minutes per side until crispy and golden.
  32. Repeat with the remaining tortillas.

Notes

  • Beef chuck roast provides the best balance of tenderness and flavor.
  • Oaxaca cheese is traditional, but mozzarella is a great substitute.
  • Leave a small amount of fat in the consommé for authentic flavor.
  • Allow the shredded beef to soak in the consommé for 20–30 minutes before assembling tacos for even richer flavor.
  • Use a cast-iron skillet for the crispiest tacos.