Description
Crock Pot Birria Tacos are slow-cooked to tender perfection using dried chilies, spices, and beef chuck for rich, authentic Mexican flavor. This easy slow cooker method creates juicy birria meat and a flavorful consommé perfect for dipping crispy tacos.
Ingredients
Scale
- 3 pounds beef chuck roast, cut into large chunks
- 5 dried guajillo chilies
- 5 dried ancho chilies
- 1 large white onion, quartered
- 4 garlic cloves
- 14.5 oz can diced tomatoes
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- Salt and black pepper to taste
- Corn tortillas
- Oaxaca or Monterey Jack cheese
- Chopped white onion
- Fresh cilantro
- Lime wedges
Instructions
- Remove stems and seeds from dried chilies and toast briefly until fragrant.
- Soak chilies in hot water for 20 minutes until softened.
- Blend soaked chilies with onion, garlic, and diced tomatoes until smooth.
- Season beef with salt and pepper and sear all sides until browned.
- Add beef to slow cooker and pour blended chile sauce over top.
- Add beef broth, oregano, cumin, and bay leaves.
- Cover and cook on LOW for 8-10 hours until beef is tender.
- Remove beef, shred with forks, and return to sauce.
- Dip tortillas into consommé and fill with shredded beef and cheese.
- Cook tacos in skillet until crispy and golden on both sides.
- Serve tacos with reserved consommé, onion, cilantro, and lime.
Notes
For best flavor, do not skip soaking the chilies and allow the beef to cook until completely tender before shredding.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 900
- Sugar: 6g
- Sodium: 980mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 55g
- Cholesterol: 165mg
Keywords: crock pot birria tacos, birria tacos, slow cooker birria, quesabirria tacos