Description
This Mouthwatering Crock Pot Birria Tacos recipe features tender, slow-cooked beef chuck roast infused with a rich, smoky chili sauce. Perfectly seasoned and simmered for hours, the beef is shredded and served in crispy, cheese-filled corn tortillas, accompanied by a flavorful consommé for dipping. A delicious Mexican dish that’s easy to prepare and packed with bold flavors.
Ingredients
Scale
Beef and Marinade
- 3 pounds (1.36 kg) beef chuck roast, cut into chunks
- 2 tablespoons vegetable oil
- 1 tablespoon salt
- 1 teaspoon pepper
Chili Sauce
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 chipotle peppers in adobo sauce
- 1 (14 oz / 400g) can fire-roasted diced tomatoes
- 1 tablespoon white vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 6 garlic cloves
- 1/2 white onion, chopped
- 4 cups (960ml) beef broth, divided
Tacos Assembly
- Corn tortillas
- 1 1/2 cups (170g) shredded mozzarella or Mexican cheese blend
- Chopped white onion and cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Dried Chilies: Remove stems and seeds from the guajillo and ancho chilies. Soak them in hot water for 10–15 minutes until softened, then drain thoroughly.
- Make the Birria Sauce: In a blender, combine the soaked chilies, chipotle peppers, fire-roasted diced tomatoes, garlic cloves, chopped white onion, oregano, cumin, smoked paprika, ground cloves, ground cinnamon, white vinegar, and 1 cup of beef broth. Blend until smooth to create a rich, flavorful chili sauce.
- Sear the Beef (Optional): Heat vegetable oil in a skillet over medium-high heat. Season the beef chunks with salt and pepper, then sear until browned on all sides to deepen the flavor. This step is optional but recommended for enhanced taste.
- Slow Cook the Birria: Place the seared (or raw) beef chunks into a Crock Pot. Pour the blended chili sauce over the beef, then add the remaining 3 cups of beef broth. Cover and cook on low heat for 8 hours (or on high for 5 to 6 hours) until the beef is tender and easily shredded.
- Shred the Beef: Remove the beef from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded beef to the Crock Pot to soak it in the flavorful consommé broth.
- Strain the Consommé: Using a fine-mesh sieve, strain the cooking liquid (consommé) to achieve a smooth broth. Set the consommé aside for serving as a dipping sauce for the tacos.
- Assemble and Cook the Tacos: Dip corn tortillas in the reserved consommé to soak. Place each tortilla on a hot skillet, add shredded beef and a generous sprinkle of shredded mozzarella or Mexican cheese blend. Fold the tortilla in half and cook for about 2 minutes per side until the cheese is melted and the tortillas are crispy. Repeat with remaining tortillas.
- Garnish and Serve: Serve the birria tacos garnished with chopped white onion, cilantro, and lime wedges. Provide the consommé on the side for dipping each taco.
Notes
- Searing the beef is optional but adds an extra layer of flavor.
- Use gloves when handling dried chilies to avoid skin irritation.
- The consommé can be stored in the refrigerator for up to 3 days and reheated for dipping.
- For spicier tacos, add more chipotle peppers or a pinch of cayenne pepper to the sauce.
- Leftover birria tastes great served over rice or in a burrito.
