Crock pot Birria Tacos Recipe: A Deliciously Flavorful Meal

If you’re a fan of slow-cooked, melt-in-your-mouth beef paired with flavorful seasonings, then Crock pot Birria Tacos will quickly become your new favorite recipe. Birria, a traditional Mexican dish, has gained popularity in recent years, and it’s easy to see why. With tender, slow-cooked beef, aromatic spices, and a rich broth, these tacos are packed with flavor. Using a crock pot makes the process even simpler, allowing you to prepare this dish with minimal effort while maximizing flavor. Ready to dive into this savory taco recipe? Let’s get started!

Ingredients:

• 2 lbs beef chuck roast (or beef short ribs, if preferred)
• 3 dried guajillo chilies, seeds removed
• 2 dried ancho chilies, seeds removed
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 4 cups beef broth
• 1/4 cup apple cider vinegar
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Corn tortillas, for serving
• Toppings: chopped onion, chopped cilantro, lime wedges, salsa, or cheese

Directions:

1. Prepare the Chiles: Start by heating a dry pan over medium heat. Toast the dried guajillo and ancho chilies for about 2-3 minutes until they become fragrant. Be careful not to burn them. After toasting, place the chilies in a bowl of hot water and let them soak for 15-20 minutes, until soft.
2. Make the Sauce: Once the chilies are softened, blend them in a blender or food processor with 1 cup of the beef broth, garlic, onion, cumin, paprika, oregano, cinnamon, cloves, and apple cider vinegar. Blend until smooth. This rich sauce is going to coat the beef and create the delicious flavor base.
3. Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the beef on all sides for 3-4 minutes until a nice golden-brown crust forms. This step adds flavor, so don’t skip it.
4. Add Everything to the Crock pot: Transfer the seared beef into the crock pot. Pour the sauce over the beef, making sure it’s fully coated. Add the bay leaves and the remaining beef broth. Stir to combine.
5. Slow Cook the Beef: Cover the crock pot and cook the beef on low for 8 hours, or until the beef is tender and can be easily shredded with a fork. Alternatively, you can cook it on high for about 4-5 hours.
6. Shred the Beef: Once the beef is cooked, remove it from the crock pot and shred it using two forks. Discard any bones if using short ribs. Return the shredded beef to the crock pot and stir it in with the remaining sauce.
7. Assemble the Tacos: Warm your corn tortillas in a dry skillet for about 30 seconds on each side. Once warm, fill the tortillas with the shredded beef, and top with onions, cilantro, a squeeze of lime, and any other toppings you prefer, such as salsa or cheese.
8. Serve and Enjoy: Serve your Crock pot Birria Tacos immediately while they’re warm, and enjoy the delicious, savory flavors that will have everyone asking for more!

Recipe Notes:

• Beef Cuts: While beef chuck roast is the most common cut for birria, you can use beef short ribs for extra flavor. They’ll add a more decadent richness to the dish, but chuck roast works just as well for a leaner option.
• Adjust the Spice: If you want to increase the heat, feel free to add a few dried chiles de arbol or a pinch of cayenne pepper to the sauce blend.
• Taco Variations: You can make your birria tacos even more delicious by dipping the tortillas in the leftover birria broth before filling them with the beef. This adds a rich, flavorful layer to the tacos.
• Serving Tip: For a full meal, serve your tacos with a side of rice, beans, or a fresh salad.

Time and Serving:

• Prep Time: 15 minutes
• Cook Time: 8 hours (slow cook) or 4-5 hours (high cook)
• Total Time: 8 hours 15 minutes (slow cook) or 4 hours 15 minutes (high cook)
• Serving Size: This recipe yields about 6 servings, depending on the size of your tacos.

How to Serve Crock pot Birria Tacos:

1. Traditional Tacos: Serve the shredded beef on warm corn tortillas with diced onions, cilantro, a squeeze of lime, and your favorite salsa. You can also sprinkle some crumbled cheese for an added flavor boost.
2. Birria Taco Soup: For a twist, serve the beef and broth in bowls as a soup. Add some crispy tortilla strips, cheese, and fresh avocado to make it heartier.
3. Taco Plate: Pair your birria tacos with a side of Mexican rice and refried beans for a more filling meal.
4. Birria Quesadilla: For a cheesy version, use the shredded beef as the filling for a quesadilla. Add cheese, grill it, and serve with a side of consommé for dipping.

Kitchen Tools Needed:

• Crock pot/Slow Cooker: The star of this recipe, allowing you to cook the beef low and slow for hours.
• Blender/Food Processor: To make the delicious sauce by blending the soaked chiles and spices.
• Skillet: To sear the beef before slow cooking.
• Tongs: For handling the beef and flipping the tortillas in the skillet.

Storage:

Leftover Crock pot Birria Tacos can be stored in an airtight container in the fridge for up to 3 days. Reheat the beef and broth on the stovetop or in the microwave until warm. If you have leftover consommé (the birria broth), you can use it as a dipping sauce for the tacos or as a soup base. For longer storage, you can freeze the shredded beef and broth for up to 3 months. Thaw in the fridge overnight and reheat before serving.

Nutrition Breakdown (Per Serving):

FAQs

Final Thoughts:

Crock pot Birria Tacos are the perfect dish when you’re craving something flavorful and hearty but don’t want to spend hours in the kitchen. The slow cooking process creates a rich, tender beef filling that pairs beautifully with the crispy corn tortillas and fresh toppings. Whether you’re cooking for family or friends, these tacos are sure to impress. Enjoy the slow-cooked goodness in every bite!