Name: Crock Pot Birria Tacos Recipe
Prep time: 20 min
Cook time: 8 h 30 min
Total time: 8 h 50 min
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast, cut into large chunks; 2 cups beef broth; 2 tablespoons apple cider vinegar; 3 dried guajillo chilies, stems and seeds removed; 2 dried ancho chilies, stems and seeds removed; 1 onion, quartered; 4 garlic cloves; 1 (14.5 ounce) can diced tomatoes; 1 tablespoon dried oregano; 2 teaspoons ground cumin; 2 bay leaves; 1 teaspoon salt; ½ teaspoon black pepper; Corn tortillas; Oil for frying; Cilantro, chopped, for garnish; Diced onion, for garnish

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Introduction

Crock Pot Birria Tacos are a flavorful, tender Mexican dish perfect for a comforting meal. Slow-cooked beef seasoned with dried chilies creates a rich sauce that makes these tacos irresistibly delicious. Serve them crispy with fresh cilantro and onion for an authentic experience.

A row of six golden-brown crispy tacos folded in half, each showing slight charring and crispy edges, lined up diagonally on a white plate with a dark rim. Around the tacos are scattered small pieces of bright red chopped chili and some chopped purple onion, adding color contrast. Fresh green cilantro leaves are placed at the bottom and sides of the tacos, with three lime wedges, two whole and one sliced, positioned among the tacos near the top right corner. The plate sits on a white marbled surface with a red and white checked cloth slightly visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 onion, quartered
4 garlic cloves
1 (14.5 ounce) 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
½ teaspoon black pepper
Corn tortillas
Oil for frying
Cilantro and diced onion for garnish

Instructions

Step 1: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened.
Step 2: In a blender, combine the soaked chilies, quartered onion, garlic cloves, and diced tomatoes. Blend until smooth.
Step 3: Place the beef chunks into the crockpot. Pour the chili sauce over the beef. Add the beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and black pepper.
Step 4: Cook on low heat for 8 to 10 hours, or until the beef is very tender and easy to shred.
Step 5: Remove the beef and shred it using two forks. Mix the shredded beef back into the sauce inside the crockpot.
Step 6: Heat oil in a skillet over medium heat. Dip each corn tortilla into the top fat layer of the broth from the crockpot, then fry the tortilla until crispy on both sides.
Step 7: Spoon the beef mixture onto each fried tortilla, fold them, and fry again in the skillet until crispy and golden.
Step 8: Serve the tacos hot with additional broth for dipping, garnished with fresh cilantro and diced onion.

Tips & Variations

For more tender meat, cook on low rather than high heat. If pressed for time, cooking on high for 5-6 hours works too.
If guajillo and ancho chilies are unavailable, substitute with a blend of dried chipotle and New Mexico chilies for a similar smoky flavor.
Use fresh corn tortillas for best texture; flour tortillas can be used but will give a different taste and texture.

Storage

Store leftover beef mixture in an airtight container in the refrigerator for up to 5-6 days. Assembled tacos can also be stored but may lose their crispiness over time. Reheat the beef mixture gently on the stovetop or microwave and fry tortillas fresh for the best texture.

How to Serve

A white rectangular plate holds five folded tacos arranged in a neat row, each taco showing a golden-brown crispy outer shell with slight charring and small green cilantro leaves sprinkled on top. The tacos have a warm, textured look suggesting a crunchy finish. Around the tacos, there are bright green lime wedges with a juicy, fresh appearance placed at the front and side edges of the plate. Scattered around the plate are vibrant red diced tomatoes and purple chopped onions, adding pops of color. Fresh green cilantro leaves fill in the empty spaces, and the whole setting rests on a white marbled surface with a red and white checkered cloth partly visible beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos without a crockpot?

Yes, you can cook the beef in a slow cooker or a low oven temperature in a covered Dutch oven for a similar tender result. Adjust cooking times accordingly.

What can I serve with birria tacos?

Birria tacos are often served with the cooking broth (consommé) for dipping, along with simple garnishes such as chopped onion, fresh cilantro, lime wedges, and a spicy salsa.