Crock Pot Birria Tacos

A comforting recipe for Crock Pot Birria Tacos, featuring slow-cooked beef and vibrant spices, perfect for family gatherings and meal customization.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 12 tacos

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 250

Ingredients Method Notes

Ingredients

For the Sauce

4 pieces dried guajillo chiles Select high-quality dried chiles for optimal flavor.
2 pieces dried ancho chiles Can substitute with other dried peppers if necessary.
4 cups beef broth Can use chicken broth or vegetable broth for lighter taste.
3 cloves garlic, minced
1 tablespoon apple cider vinegar
2 teaspoons ground cumin
1 teaspoon dried oregano
to taste Salt and pepper
a pinch cinnamon Optional; adds warmth to the sauce.

For the Filling

2 pounds chuck roast, cut into large chunks
2 cups diced onion
2 pieces chopped tomatoes

For Serving

12 pieces corn tortillas
to taste fresh cilantro, chopped
to taste diced onion
to taste lime wedges
to taste your favorite salsa Optional.

Method

Preparation

Prepare the sauce by removing the stems and seeds from the dried chiles. In a pan, lightly toast them over medium heat until fragrant, about 2-3 minutes.
In a blender, combine the toasted chiles, beef broth, garlic, apple cider vinegar, ground cumin, dried oregano, and salt and pepper. Blend until smooth; this will be your flavorful sauce.
Place the chuck roast in the crock pot, followed by the diced onion and chopped tomatoes. Pour the sauce over the meat, ensuring it’s well coated.

Cooking

Cover and cook on low for 8 hours or high for 4 hours. By the end of the cooking time, the meat should be fork-tender and easily shredded.
Once cooked, shred the meat using two forks, mixing it with the sauce in the crock pot.

Serving

To serve, heat the corn tortillas on a skillet or in the oven. Layer the shredded birria filling on each tortilla, topping with diced onion, cilantro, and a squeeze of lime.

Notes

Make it Spicy: Add a couple of jalapeños or a dash of cayenne pepper to the sauce to heat things up! Vegetarian Option: Substitute the meat with jackfruit or mushrooms for a plant-based twist. Taco variations: You can turn these tacos into quesabirria by adding cheese to the tortilla before folding it over and toasting it on the skillet until golden brown. Storage Tips: Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.