Description
This Crock Pot Birria Tacos recipe delivers tender, flavorful beef slow-cooked in a rich, smoky chile sauce, then wrapped in crispy corn tortillas with melted cheese. Perfectly paired with fresh cilantro, onion, lime wedges, and a warm bowl of consommé for dipping, these tacos are an easy and authentic way to enjoy a traditional Mexican favorite right at home.
Ingredients
Scale
Meat and Broth
- 3–4 lbs beef chuck roast, cut into 2–3 inch chunks
- 6 cups beef broth
- 1 bay leaf
- 1 tablespoon kosher salt, or to taste
- 1 teaspoon black pepper, or to taste
- 2 tablespoons olive oil
Chile Paste
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 large white onion, roughly chopped
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Toppings and Serving
- Corn tortillas
- Oaxaca cheese, shredded (or Monterey Jack)
- Chopped cilantro
- Chopped white onion
- Lime wedges, for serving
Instructions
- Prepare the Chile Paste: Start by rehydrating the dried guajillo, ancho, and pasilla chiles. Place them in a large bowl, cover with boiling water, and soak for 20-30 minutes until they are soft and pliable.
- Blend the Chile Paste: Drain the soaked chiles, reserving 1 cup of the soaking liquid. In a blender, combine the chiles with chopped onion, minced garlic, tomato paste, apple cider vinegar, dried oregano, ground cumin, ground cinnamon, ground cloves, salt, and pepper. Add about 1/2 cup of the reserved soaking liquid and blend until smooth, adding more liquid if needed to achieve a thick but pourable consistency.
- Sear the Beef (Optional): Heat olive oil in a skillet over medium-high heat. Season the beef chunks with salt and pepper. Sear them in batches for 2-3 minutes per side until browned to develop rich flavor.
- Cook the Birria in the Crock Pot: Place the seared beef in the crock pot, pour the chile paste evenly over the meat, then add beef broth and bay leaf. Cover and cook on low for 8-10 hours or on high for 4-6 hours until the beef becomes very tender and easily shredded.
- Shred the Beef: Remove the beef from the crock pot and shred it using two forks. Discard the bay leaf.
- Strain the Consommé (Optional): For a smoother consommé, strain the cooking liquid through a fine-mesh sieve to remove solids.
- Return Beef to Consommé: Put the shredded beef back into the crock pot with the consommé, stir well, and adjust the seasoning to taste.
- Assemble the Birria Tacos: Heat a griddle or skillet over medium heat. Dip each corn tortilla in the birria consommé, coating both sides evenly.
- Cook the Tortillas: Place the dipped tortillas on the hot griddle. Sprinkle shredded Oaxaca or Monterey Jack cheese on one half of each tortilla, then top with shredded birria beef.
- Fold and Crisp Tacos: Fold the tortillas in half to form tacos. Cook for 2-3 minutes per side until they are golden brown and crispy, pressing down gently with a spatula to help crisp and melt the cheese.
- Serve: Serve the tacos immediately garnished with chopped cilantro and white onion. Accompany with lime wedges and a small bowl of the birria consommé for dipping.
Notes
- Searing the beef before slow cooking is optional but adds extra depth of flavor.
- You can adjust the spice level by varying the types or quantities of dried chiles used.
- Consommé can be strained or left rustic depending on preference.
- Using a griddle is ideal for even crisping, but a non-stick skillet also works well.
- Leftover birria can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 40 minutes
- Cook Time: 8 to 10 hours (slow cooker on low) or 4 to 6 hours (slow cooker on high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Birria tacos, slow cooker birria, crock pot birria, Mexican tacos, beef birria, birria consommé, easy birria recipe
