Crock Pot Birria Tacos
Slow-cooked to perfection and irresistibly rich, these Crock Pot Birria Tacos feature tender beef in a smoky, spicy broth, nestled in golden corn tortillas with melty cheese. Served with aromatic consommé for dipping, this comfort food taco is a celebration of bold Mexican flavors, made easy in your slow cooker.
Prep Time 20 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 20 minutes mins
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 540 kcal
- 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
Season the beef chuck roast with salt and black pepper on all sides.
Heat the cooking oil in a skillet over medium-high heat. Sear the beef until browned on all sides, about 2 to 3 minutes per side. Transfer the beef to the crock pot.
In the same skillet, toast the dried guajillo, ancho, and chipotle chiles for about 1 to 2 minutes until fragrant. Remove from heat and place in a bowl. Cover with hot water and soak for 10 minutes until soft.
Drain the chiles and add them to a blender along with the onion, garlic, cumin, oregano, smoked paprika, cloves, cinnamon stick, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
Strain the sauce through a fine mesh strainer into the crock pot over the beef. Add the remaining beef broth and bay leaves.
Cover and cook on low for 8 hours or until the beef is very tender and shreds easily.
Remove the beef from the crock pot and shred it with two forks. Skim any excess fat from the surface of the broth and pour some into a bowl for dipping.
Heat a skillet or griddle over medium heat. Dip a corn tortilla into the surface of the broth to lightly coat, then place it on the skillet.
Sprinkle mozzarella cheese on half of the tortilla. Add a layer of shredded beef. Fold the tortilla in half and fry until golden and crispy, about 1 to 2 minutes per side. Repeat with remaining tortillas and filling.
Serve the tacos hot with a bowl of consommé for dipping. Garnish with chopped cilantro, diced onions, and lime wedges.
Calories: 540kcalCarbohydrates: 28gProtein: 36gFat: 31gSodium: 710mgFiber: 4gSugar: 3g
Keyword birria, crock pot tacos, beef tacos, slow cooker recipes, cheesy tacos, Mexican