Crock Pot Birria Tacos Recipe
This Crock Pot Birria Tacos recipe features tender, slow-cooked beef chuck roast simmered in a rich, flavorful chili and tomato sauce. The beef is shredded and combined with the sauce to create delicious, crispy tacos fried to perfection and served with a savory dipping broth. Perfect for a comforting Mexican-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 14.5 oz can 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
- 1/2 teaspoon black pepper
- Corn tortillas
- Oil for frying
- Cilantro and diced onion for garnish
Instructions
- Prepare the chili sauce: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened. Then blend the softened chilies with chopped onion, garlic cloves, and diced tomatoes until smooth to create the chili sauce base.
- Combine ingredients in crock pot: Place the beef chuck roast in the crock pot. Pour the blended chili sauce over the beef. Add beef broth, apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper.
- Slow cook the beef: Set the crock pot to low and cook for 8-10 hours, or until the beef is fork-tender and easily shreds.
- Shred and mix beef with sauce: Remove the cooked beef and shred it using two forks. Mix the shredded beef back into the flavorful sauce inside the crock pot.
- Fry the tortillas: Heat oil in a skillet over medium heat. Dip corn tortillas quickly into the broth fat to coat and fry until crispy on both sides.
- Assemble and fry the tacos: Fill the fried tortillas with the shredded beef mixture, fold them over, and fry again in the skillet until the tacos are crispy and golden brown.
- Serve: Serve the birria tacos hot, garnished with chopped cilantro and diced onion, accompanied by a small bowl of the broth for dipping.
Notes
- Use dried chilies and soak them well to achieve authentic deep flavors in the sauce.
- Cooking on low for a longer time ensures tender, juicy beef perfect for shredding.
- Frying the tortillas twice makes the tacos extra crispy and delicious.
- The dipping broth (consommé) is flavorful and adds moisture and richness when enjoying the tacos.
- Substitute beef chuck roast with brisket or short ribs for variation.
Keywords: Birria Tacos, Crock Pot Birria, Slow Cooker Mexican Beef, Crispy Tacos, Mexican Street Food, Beef Tacos, Comfort Food
Find it online: https://epicrecipebox.com/crock-pot-birria-tacos-recipe/