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Crock Pot Birria Tacos

Crock Pot Birria Tacos
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This recipe for Birria Tacos takes a classic Mexican dish and makes it simple with a slow cooker. The beef becomes incredibly tender, and the rich, red sauce is full of deep, smoky flavor. The best part? It’s so easy you’ll wonder why you ever went out for birria.

Ingredients

Scale

For the Birria Sauce:

  • 12 guajillo chiles and 5 ancho chiles
  • 2 tbsp olive oil
  • 1 medium onion
  • 1 whole bulb of garlic
  • 2 large tomatoes
  • 3 tsp salt (divided)
  • 1 tsp black pepper
  • 2 cups beef stock
  • One 7 oz can of chipotle chiles in adobo sauce
  • 2 tbsp apple cider vinegar
  • 1 tsp each: Mexican oregano, cumin, ground cloves, and ground ginger

For the Crockpot:

  • 3–4 lbs boneless beef chuck roast, cut into large chunks
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 2 cinnamon sticks

For the Tacos:

  • 12 corn or flour tortillas
  • Shredded Oaxaca cheese
  • Diced red and white onions
  • Chopped fresh cilantro
  • Lime wedges

Instructions

  1. Make the Sauce. Rinse the dried chiles and soak them in hot water for 15 minutes. While they soak, roast the onion, garlic, and tomatoes on a baking sheet under the broiler until they are a little charred.
  2. Blend the Sauce. Transfer the softened chiles and roasted vegetables to a blender. Add the beef stock, chipotle chiles, vinegar, and all the spices. Blend until the sauce is smooth.
  3. Sear the Beef. Pat the beef chunks dry and season with salt and pepper. In a hot skillet with olive oil, sear the beef on all sides until browned. This builds a great flavor crust!
  4. Cook in the Crockpot. Place the seared beef in the slow cooker. Pour the blended sauce over it. Add the bay leaves, cinnamon sticks, and black peppercorns.
  5. Let it Cook. Cook on low for 8-10 hours or on high for 4-6 hours. The beef is ready when it’s fall-apart tender.
  6. Assemble the Tacos. Skim some of the orange fat from the top of the birria broth. This is “liquid gold” for the tacos! Dip a tortilla in the fat and fry it in a hot skillet.
  7. Build the Tacos. Flip the tortilla, add a generous layer of cheese, then top with shredded birria meat, onion, and cilantro. Fold it in half and fry both sides until the cheese is gooey and the shell is crispy.

Notes

  • Serving Suggestion: Serve the tacos with a small bowl of the birria broth on the side for dipping.
  • Storage & Reheating: Store leftover birria and broth in separate airtight containers in the fridge for up to 4 days, or in the freezer for up to 3 months. Reheat on the stovetop. The fat on the broth will solidify—this is normal and you can use it to fry more tacos!
  • Tips & Tricks: The key to a great dish is searing the meat first. Also, don’t be intimidated by the dried chiles—they’re what make this recipe special and are easy to find in most grocery stores.

Find it online: https://new.projuktigeek.com/crock-pot-birria-tacos/

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