Crock Pot Birria Tacos
Birria Tacos are a mouthwatering celebration of traditional Mexican flavors, perfectly suited for family gatherings or cozy weeknight dinners. This easy recipe transforms simple ingredients into a rich and savory taco filling through the magic of slow cooking. Picture tender beef simmered in a spicy, aromatic sauce, all wrapped in crispy corn tortillas. Serve with fresh toppings like cilantro and diced onions for an authentic experience that everyone will love. With minimal preparation and robust flavors, these tacos are destined to become a favorite on your dinner table.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
- 3 pounds beef chuck roast
- 5 dried guajillo and ancho chilies
- 1 onion
- 4 garlic cloves
- 14.5 oz can diced tomatoes
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- Salt and pepper, to taste
- Corn tortillas
- Fresh cilantro, for garnish (optional)
- Diced onions, for garnish (optional)
Instructions
1. Soak dried chilies in hot water for about 15 minutes until softened.
2. Blend soaked chilies with onion, garlic, and diced tomatoes until smooth.
3. Place beef chunks in the crock pot; pour blended chili mixture over beef.
4. Add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and pepper.
5. Cover and cook on low for 8–10 hours until the beef is tender.
6. Shred the beef using two forks and mix it back into the sauce.
7. Heat a skillet; dip tortillas in the fat layer of the broth then fry until slightly crispy.
8. Fill each tortilla with shredded beef mixture, fold, and fry again until golden and crispy.
9. Serve with additional broth for dipping and garnish with cilantro and onions if desired.
Notes
For even more flavor, sear the beef chunks before placing them in the slow cooker.
Use a mix of guajillo and ancho chilies for depth and mild heat.
You can prepare the birria filling a day ahead to let the flavors develop further.
Warm the tortillas before dipping and frying to prevent tearing.
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 90mg
Find it online: https://paulakitchen.com/crock-pot-birria-tacos-recipe/