Description
Crock Pot Birria Tacos are slow-cooked to perfection with tender beef, smoky chilies, and Mexican spices, then pan-fried for crispy, juicy flavor. Served with rich consommé for dipping, these tacos are a must-make comfort food favorite.
Ingredients
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 14.5 oz can diced tomatoes
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- 2 tsp oregano
- 2 tsp ground cumin
- 2 bay leaves
- Salt and pepper, to taste
- Corn tortillas
- Oil for frying
Instructions
1. Soak dried guajillo and ancho chilies in hot water for 15 minutes until soft.
2. Blend chilies, onion, garlic, and tomatoes in a blender until smooth.
3. Place the beef chuck roast in the crockpot and pour the blended sauce over it.
4. Add beef broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
5. Cover and cook on low for 8–10 hours until the beef shreds easily.
6. Shred the beef and mix it back into the broth.
7. Heat oil in a skillet. Dip tortillas in the top layer of broth, then fry one side.
8. Add shredded beef, fold tortillas, and fry again until golden and crispy.
9. Serve with consommé, onions, cilantro, and lime wedges.
Notes
Use corn tortillas for better crisp and flavor.
Fire-roasted tomatoes add deeper smokiness to the consommé.
Bone-in beef will yield even richer broth.
Store beef in broth to keep it juicy for leftovers.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 430
- Sugar: 3g
- Fat: 23g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g