Go Back
–+ servings

Crock Pot Birria Tacos

Indulge in crispy, cheesy birria tacos filled with juicy slow-cooked beef simmered in a peppery, aromatic Mexican broth. Tender beef is shredded and tucked into dipped tortillas, crisped on a skillet, and served with velvety consomé for dipping. A comforting and unforgettable feast made easy with a crock pot!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings (2 tacos each)
Calories 460 kcal

Ingredients
  

  • 3 pounds beef chuck roast
  • 5 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 teaspoons vegetable oil
  • 4 cups beef broth
  • 1 white onion chopped
  • 6 garlic cloves peeled
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cinnamon stick
  • 2 bay leaves
  • 12 corn tortillas
  • 1 cup shredded mozzarella or Oaxaca cheese
  • Fresh cilantro chopped (for garnish)
  • Diced white onion for garnish
  • Lime wedges for serving

Instructions
 

  • Remove stems and seeds from the dried guajillo and ancho chiles. Heat a skillet over medium heat and lightly toast the chiles for about 1 to 2 minutes until fragrant.
  • Place the toasted chiles in a bowl and cover with hot water. Let them soak for 10 to 15 minutes to soften.
  • In a blender, combine the soaked chiles, chopped onion, garlic cloves, apple cider vinegar, cumin, oregano, paprika, salt, and black pepper. Add 1 cup of the beef broth and blend until smooth.
  • Cut the beef chuck roast into large chunks and place them in the crock pot.
  • Pour the blended chile sauce over the beef. Add the remaining 3 cups of beef broth, cinnamon stick, and bay leaves to the crock pot.
  • Cover and cook on low heat for 8 hours or until the beef is fall-apart tender.
  • Once cooked, remove the beef and shred it using two forks. Skim any fat off the top of the consomé and reserve the broth for dipping or serving.
  • Heat a skillet over medium heat. Lightly dip each tortilla into the top of the consomé to coat one side with the broth, then place it on the hot skillet.
  • Sprinkle cheese on one half of the tortilla, add some shredded beef, and fold it over into a taco. Cook until crispy and golden, about 2 to 3 minutes per side.
  • Repeat with remaining tortillas. Serve hot with a bowl of the consomé for dipping, topped with diced onion, cilantro, and a squeeze of lime.

Nutrition

Calories: 460kcalCarbohydrates: 24gProtein: 32gFat: 26gSodium: 820mgFiber: 3gSugar: 3g
Keyword crock pot, tacos, birria, slow cooker, beef, comfort food
Tried this recipe?Let us know how it was!