Description
Enjoy authentic Birria Tacos made easily in your crock pot. This recipe features tender, shredded beef simmered in a rich chili broth, perfect for dipping crispy, fried tortillas. Garnish with fresh cilantro and onion for a complete Mexican-inspired meal.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 onion, quartered
- 4 garlic cloves
- 1 (14.5 oz) can diced tomatoes
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 2 bay leaves
- 1 tsp salt
- ½ tsp black pepper
- Corn tortillas
- Oil for frying
- Fresh cilantro and diced onion, for garnish
Instructions
- Soak dried guajillo and ancho chilies in hot water for 15 minutes to soften.
- Blend softened chilies with quartered onion, garlic cloves, and canned tomatoes until smooth.
- Place beef chunks in a slow cooker and pour the chili-tomato mixture over the top.
- Add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and black pepper to the slow cooker.
- Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beef is fork-tender.
- Remove the beef from the slow cooker, shred it using two forks, and return it to the pot to soak in the flavorful sauce.
- In a skillet, heat a small amount of oil.
- Dip each corn tortilla in the top fat layer from the crock pot broth.
- Fry each side until crispy.
- Add shredded beef to one side of the tortilla, fold, and fry again until crispy on both sides.
- Serve with extra broth from the slow cooker for dipping.
- Garnish with fresh cilantro and diced onion.
Notes
- For a smoother sauce, use a high-powered blender.
- Trim excess fat from the beef before slow cooking to prevent an overly greasy consommé.
- If the consommé is too oily, use a fat separator to skim or remove the excess fat.
- When frying tortillas, do not overcrowd the pan to ensure even crisping.
- Allow the cooked meat to rest in the sauce for 15-30 minutes before serving for deeper flavor.
- Leftover birria can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Reheat birria gently on the stove or in the microwave. Crisp tacos again in a pan or air fryer.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Tacos
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco with consommé
- Calories: 522 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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