Easy and Flavorful Crock Pot Birria Tacos Recipe

Craving bold, mouthwatering flavors without spending hours in the kitchen? These crock pot birria tacos are the perfect answer. Slow-cooked to tender perfection with rich, savory spices, they deliver restaurant-quality taste with minimal effort. Keep reading to discover how to turn your crock pot into a taco-making powerhouse!

Ingredients

• 3 pounds beef chuck roast
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon cooking oil
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 2 dried chipotle chiles
• 1 medium white onion quartered
• 5 garlic cloves peeled
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 whole cloves
• 1 cinnamon stick
• 2 bay leaves
• 1 tablespoon apple cider vinegar
• 4 cups beef broth
• 12 corn tortillas
• 2 cups shredded mozzarella cheese
• Chopped cilantro for garnish
• Diced white onion for garnish
• Lime wedges for serving

Equipment

• Crock Pot or slow cooker
• Blender
• Medium skillet
• Tongs
• Cutting board
• Sharp knife
• Measuring spoons
• Measuring cups
• Large bowl

Instructions

1. Season the beef: Generously rub the beef chuck roast with salt and pepper. Let it rest while your skillet heats. This helps bring the meat to room temperature for better browning.
2. Sear the beef: Heat the oil in your skillet on medium-high heat. Sear the beef on each side for about 2 to 3 minutes until beautifully browned. This step adds rich flavor, so do not skip it. Transfer the seared beef to the crock pot.
3. Toast the chiles: Working in the same hot skillet, lay your dried guajillo, ancho, and chipotle chiles flat and toast them for 1 to 2 minutes. You just want them fragrant, not burnt. Remove from heat and soak them in hot water for 10 minutes until soft.
4. Blend the sauce: Drain the chiles and add to a blender with your quartered onion, garlic cloves, cumin, oregano, smoked paprika, cloves, cinnamon stick, apple cider vinegar and 1 cup of the beef broth. Blend until completely smooth. If needed, add a little more broth to get things moving.
5. Strain and pour: Pour the blended sauce through a fine mesh strainer directly over the beef in the crock pot. Press the solids to get every bit of flavor. Add the remaining broth and bay leaves.
6. Cook low and slow: Cover and cook on low for 8 hours. Your house will smell amazing by hour two and by hour eight the beef will shred like a dream.
7. Shred the beef: Once cooked, remove the beef and shred it gently with two forks. Discard any large pieces of fat. Let the broth rest and skim any fat from the surface. Reserve a good portion of the broth in a bowl for dipping later.
8. Prep the tortillas: Warm a skillet over medium heat. Dip a tortilla briefly into the top of the broth for that signature red-golden tint. Place on the hot pan and crisp one side lightly.
9. Assemble tacos: Sprinkle mozzarella cheese over one half of the tortilla. Pile on shredded birria beef. Fold the tortilla over and press gently. Cook for 1 to 2 minutes per side until crispy and the cheese is perfectly melted.
10. Serve warm and dip: Plate tacos hot off the pan with a bowl of consommé for dipping. Garnish with fresh cilantro, diced onion, and a lime wedge for brightness and contrast.

Nutrition per serving

Recipe Notes

To make this dish even easier, prep the beef and sauce the night before and let it cook overnight. You can also freeze the shredded beef and consommé separately and reheat for taco emergencies. Add melted cheese only when serving to keep tacos from getting soggy.

FAQ

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