Crock Pot Birria Tacos Recipe
Introduction
Crock Pot Birria Tacos are a flavorful and comforting Mexican dish made with tender, slow-cooked beef simmered in a rich chili sauce. Perfect for a weekend meal, these tacos offer a delicious blend of smoky, spicy, and savory flavors that will have everyone coming back for more.
Ingredients
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 1 can diced tomatoes
- 2 cups beef broth
- Corn tortillas
- Oil for frying
- Cilantro and diced onion (for garnish)
Instructions
- Step 1: Soak the guajillo and ancho chilies in hot water for 15 minutes until softened.
- Step 2: Blend the soaked chilies with onion, garlic, and diced tomatoes until smooth to make the chili sauce.
- Step 3: Place beef chunks in the crock pot and pour the chili mixture over them.
- Step 4: Add beef broth, then season with salt and pepper; stir gently to combine.
- Step 5: Cover and cook on low for 8–10 hours until beef is tender and easily shredded.
- Step 6: Shred the beef once cooked and mix it back into the sauce in the crock pot.
- Step 7: Heat oil in a frying pan and fry corn tortillas until crispy. Fill each with the shredded beef mixture and fold.
- Step 8: Serve the tacos hot, garnished with fresh cilantro, diced onion, and additional broth for dipping if desired.
Tips & Variations
- Remove seeds from dried chilies before soaking to reduce bitterness and control spice level.
- For extra depth, add a splash of apple cider vinegar and a pinch of dried oregano and cumin to the chili sauce.
- Use a slotted spoon to remove beef chunks for shredding, then return to the sauce to retain moisture and flavor.
- Try serving with lime wedges for a bright, citrusy contrast.
- Substitute beef chuck roast with short ribs or brisket for different textures and flavors.
Storage
Store leftover birria beef and sauce in an airtight container in the refrigerator for up to 4 days. Keep tortillas separately in a sealed bag to maintain freshness. Reheat beef gently on the stove or in the microwave, adding a splash of broth if needed to keep it moist. For longer storage, freeze the beef and sauce for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make birria tacos without a crock pot?
Yes, you can cook the beef in a heavy pot or Dutch oven on the stovetop or in the oven at low heat for 3–4 hours until tender. Just ensure the meat is covered with the chili sauce and broth and cooked slowly to develop flavor and tenderness.
What type of chilies are guajillo and ancho?
Guajillo chilies are medium-hot dried chilies with a fruity and slightly smoky flavor, while ancho chilies are dried poblano peppers with a mild heat and rich, sweet, raisin-like taste. Both contribute essential depth and color to the birria sauce.
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Crock Pot Birria Tacos Recipe
- Total Time: 8 hours 50 minutes
- Yield: 8 servings 1x
Description
This Crock Pot Birria Tacos recipe features tender, slow-cooked beef chuck roast infused with a rich and flavorful chili sauce made from dried guajillo and ancho chilies, garlic, onion, and tomatoes. Perfectly shredded and served in crispy fried corn tortillas, topped with fresh cilantro and diced onion, these tacos are a comforting and satisfying Mexican dish ideal for gatherings or a hearty meal.
Ingredients
Beef and Sauce
- 3 pounds beef chuck roast, cut into chunks
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 medium onion
- 4 garlic cloves
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
Tacos and Garnishes
- Corn tortillas, for serving
- Oil, for frying tortillas
- Fresh cilantro, chopped (for garnish)
- Diced onion (for garnish)
Instructions
- Soak Chilies: Begin by soaking the dried guajillo and ancho chilies in hot water for 15 minutes until they become soft and pliable. This step rehydrates the chilies for blending and enhances flavor extraction.
- Prepare Sauce: Drain the soaked chilies and blend them together with the chopped onion, garlic cloves, and canned diced tomatoes until you achieve a smooth, rich chili sauce.
- Combine Ingredients in Crock Pot: Place the beef chuck roast pieces into the crock pot, then pour the blended chili sauce evenly over the meat.
- Add Broth and Seasonings: Pour in 2 cups of beef broth and add apple cider vinegar, oregano, cumin, bay leaves, salt, and pepper. Stir gently to combine all ingredients well.
- Slow Cook: Cover the crock pot and cook on low heat for 8 to 10 hours, or until the beef is extremely tender and falls apart easily with a fork.
- Shred Beef: Remove the beef from the crock pot and shred it using two forks. Return the shredded meat to the crock pot and mix it thoroughly with the cooking sauce to absorb all the flavors.
- Fry Tortillas: Heat oil in a frying pan over medium-high heat. Fry the corn tortillas for about 30 seconds on each side until crispy and golden. Drain on paper towels.
- Assemble Tacos: Fill each crispy tortilla with the shredded beef mixture. Fold the tortillas and serve hot.
- Garnish and Serve: Garnish the tacos with fresh chopped cilantro and diced onion. Serve alongside some of the cooking broth for dipping, enhancing the birria taco experience.
Notes
- Soaking the chilies well helps develop deeper flavors and reduces bitterness.
- For spicier tacos, you can add a serrano or chipotle pepper to the sauce blend.
- Leftover birria can be refrigerated for up to 3 days or frozen for longer storage.
- Use fresh corn tortillas for best texture when fried.
- If you prefer less oil, bake the tortillas until crisp instead of frying.
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Birria tacos, crock pot tacos, slow cooked beef, Mexican recipes, guajillo chilies, ancho chilies, shredded beef tacos
