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Crock Pot Birria Tacos

Recipe by Mya Williams

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  • Total Time8 hours 20 minutes
  • YieldServes approximately 6 people 1x

Crock Pot Birria Tacos feature slow cooked beef chuck in a rich chili sauce, fried into crispy tacos and served with warm broth for dipping.

Ingredients

Scale
  • 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 medium onion, quartered
  • 4 garlic cloves, peeled
  • 1 can (14.5 ounces) 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, plus more to taste
  • 1/2 teaspoon black pepper
  • Corn tortillas, for tacos
  • Oil, for frying tortillas
  • Fresh cilantro, chopped, for garnish
  • Diced onion, for garnish
  • Lime wedges, for serving, optional

Instructions

  1. Place the dried guajillo and ancho chilies in a heat safe bowl. Cover with hot water and let soak for about 15 minutes, until the chilies are soft.
  2. While the chilies soak, peel and quarter the onion and peel the garlic cloves. When the chilies are soft, remove them from the soaking liquid and place them in a blender.
  3. Add the onion, garlic, and canned diced tomatoes to the blender with the chilies. Blend until the mixture is smooth, adding a little soaking liquid if needed to help it blend.
  4. Place the beef chuck roast chunks in the crock pot in an even layer. Pour the blended chili and tomato sauce over the beef.
  5. Add the beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and black pepper to the crock pot. Stir gently around the sides to combine.
  6. Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours, until the beef is very tender and shreds easily with a fork.
  7. Remove the bay leaves and discard them. Transfer the beef to a large bowl or cutting board and shred it with two forks.
  8. Spoon some of the cooking liquid over the shredded beef and stir to keep it moist. Leave the remaining broth in the crock pot on warm to use as dipping broth.
  9. To make tacos, heat a thin layer of oil in a skillet over medium heat. Skim some of the top fat layer from the crock pot broth and pour it into a shallow dish.
  10. Dip a corn tortilla into the fat layer, then place it in the hot skillet. Add a small handful of shredded beef to one half of the tortilla and fold it over the filling.
  11. Fry the taco for 2 to 3 minutes per side, until crisp and golden. Repeat with remaining tortillas and beef, adding more oil as needed.
  12. Serve the birria tacos hot with chopped cilantro, diced onion, and lime wedges. Ladle some warm broth into small bowls for dipping.

Notes

  • Storage: Store shredded beef and broth together in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. For longer storage, freeze the beef and broth for up to 3 months, thawing overnight in the refrigerator before reheating. Fry fresh tortillas when you are ready to serve.
  • Substitutions: Use beef short ribs, beef shank, pork shoulder, or boneless chicken thighs instead of chuck roast, adjusting cooking time for leaner meats. For a milder sauce, remove all chili seeds and use fewer chilies. For a spicier version, add a hot chili such as arbol to the blend.
  • Make Ahead: Cook and shred the birria a day ahead, then chill in its broth. Reheat in the slow cooker or on the stove and fry tortillas just before serving. This makes it easier to serve Crock Pot Birria Tacos for parties or busy weeknights.
  • Tips: Soak dried chilies fully so they blend smooth. Do not rush the slow cook time, the beef should shred easily with a fork. Warm tortillas before dipping and frying to help prevent tearing.
  • Nutrition Disclaimer: Nutrition information is estimated and may vary based on specific ingredients, tortillas, and portion sizes. Adjust values based on the brands and amounts you use.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 tacos (approximately 200g)
  • Calories: 368
  • Sugar: 2g
  • Sodium: 850mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 26g
  • Cholesterol: 85mg

Find it online: https://www.alldietmeals.com/crock-pot-birria-tacos/