Crock Pot Birria Tacos Recipe
Delicious and flavorful Crock Pot Birria Tacos made with tender beef chuck roast slow-cooked in a rich, spicy chili broth. These juicy tacos are served with melted cheese and dipped in a savory consommé for an authentic Mexican experience perfect for any taco lover.
- Prep Time: 25 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Total Time: 8 hours 25 minutes (low) or 5 hours 25 minutes (high)
- Yield: 12 tacos 1x
- Category: Main Course
- Method: Slow Cooking, Pan-frying
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Meat and Broth
- 3 lbs beef chuck roast, cut into chunks
- 4 cups beef broth
- Salt to taste
Chili Paste
- 6 dried guajillo chilies
- 4 dried ancho chilies
- 1 white onion, quartered
- 5 garlic cloves
- 1 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cloves
Taco Assembly
- 12 corn tortillas
- 2 cups shredded Oaxaca or Monterey Jack cheese
- Chopped onions (for garnish)
- Chopped cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Toast Chilies: Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 2 minutes until fragrant. This enhances their flavor without burning.
- Soak Chilies: Remove the stems and seeds from the toasted chilies, then soak them in hot water for 15 minutes to soften.
- Make Chili Paste: Blend the soaked chilies with garlic cloves, quartered white onion, apple cider vinegar, cumin, oregano, and ground cloves until you get a smooth paste.
- Prepare Crock Pot: Place the beef chuck roast chunks in the crock pot and pour the chili paste and beef broth over the meat. Add salt to taste.
- Cook Beef: Cover and cook on low for 8 hours or on high for 5 hours until the beef is tender and easily shredded.
- Shred Beef: Remove the beef from the crock pot and shred it using two forks. Reserve the cooking liquid (consommé) for dipping.
- Assemble Tacos: Dip corn tortillas briefly in the consommé. Fill each dipped tortilla with shredded beef and shredded cheese.
- Pan-Fry Tacos: Heat a skillet and pan-fry the filled tortillas until the cheese melts and the tortilla becomes crispy and slightly browned.
- Serve: Serve the tacos hot, garnished with chopped onions, cilantro, and lime wedges. Offer the consommé for dipping to enjoy authentic birria flavor.
Notes
- For extra heat, add a few dried chipotle chilies to the chili paste blend.
- If you prefer a thicker consommé, simmer the reserved broth after cooking to reduce it.
- Make sure to remove chili seeds to avoid excessive bitterness and heat.
- Oaxaca cheese is traditional, but Monterey Jack is a good substitute if unavailable.
- Leftover birria meat can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: Birria tacos, crock pot birria, slow cooker beef tacos, Mexican tacos, birria consommé, shredded beef tacos, cheesy birria tacos
Find it online: https://servedbynora.com/crock-pot-birria-tacos-recipe/
