Description
Tender, slow-cooked beef simmered in a rich, spicy broth, wrapped in crispy tortillas, and topped with melty cheese. These Crock Pot Birria Tacos are bold, savory, and perfect for dipping in the flavorful consommé. A fiesta in every bite!
Ingredients
- 3 pounds beef chuck roast
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon ground cloves
- 1 teaspoon ground coriander
- 1 tablespoon apple cider vinegar
- 1⁄4 cup tomato paste
- 1⁄2 cup beef broth
- 1⁄4 cup water
- 1⁄2 teaspoon salt
- 1 bay leaf
- 10–12 small corn tortillas
- 1 cup chopped cilantro
- 1⁄2 medium onion, diced
- 1 lime, cut into wedges
Instructions
1. Cut stems and remove seeds from the guajillo, ancho, and pasilla chilies. Toast them in a dry skillet over medium heat for 1–2 minutes until fragrant.
2. Transfer chilies to a bowl and cover with hot water. Let them soak for 15–20 minutes to rehydrate.
3. Drain the soaked chilies and place in a blender. Add garlic, chopped onion, cumin, oregano, cinnamon, black pepper, cloves, coriander, vinegar, tomato paste, beef broth, water, and salt. Blend until smooth.
4. Cut beef chuck roast into large chunks and place into the Crock Pot.
5. Pour the blended chili sauce over the beef. Add the bay leaf on top.
6. Cover and cook on LOW for 8 hours or HIGH for 4 hours until beef is tender and shreds easily.
7. Remove beef from the Crock Pot. Shred with two forks, discarding fat and bay leaf.
8. Heat a griddle or skillet over medium-high. Cook tortillas for 30 seconds to 1 minute per side until warm and slightly crispy.
9. Assemble tacos by placing shredded beef on tortillas. Top with chopped cilantro, diced onion, and lime juice.
10. Serve tacos warm with lime wedges and a side of cooking liquid as dipping consommé.
Notes
Toast chilies just enough to release oils—avoid burning them.
For a spicier version, add extra dried chilies or a dash of cayenne pepper.
You can strain the chili sauce after blending for a smoother texture.
Beef short ribs can be used instead of chuck roast for a richer result.
Reserve the cooking liquid to dip your assembled tacos for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg