Description
This delicious Crock Pot Birria Tacos recipe offers tender, flavorful beef slow-cooked with a rich, smoky chili sauce. Served with melted cheese, warm tortillas, and a savory consommé for dipping, these tacos are perfect for a comforting meal with authentic Mexican flavors.
Ingredients
Scale
Beef and Seasoning
- 3 pounds (1.36 kg) beef chuck roast, cut into chunks
- 2 tablespoons vegetable oil
- 1 tablespoon salt
- 1 teaspoon pepper
Chilies and 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 (960 ml) beef broth
For Serving
- Corn tortillas
- 1 1/2 cups (170 g) shredded mozzarella or Mexican cheese blend
- Chopped white onion and cilantro, for garnish
- Lime wedges, for serving
- Reserved consommé, for dipping
Instructions
- Prepare the Dried Chilies: Remove stems and seeds from the guajillo and ancho chilies. Soak them in hot water for 10 to 15 minutes until softened, then drain thoroughly.
- Make the Birria Sauce: In a blender, combine the soaked chilies, chipotle peppers in adobo, fire-roasted diced tomatoes, garlic cloves, chopped onion, dried oregano, cumin, smoked paprika, ground cloves, ground cinnamon, white vinegar, and 1 cup of beef broth. Blend until the mixture is smooth and well combined.
- Sear the Beef (Optional): Heat vegetable oil in a skillet over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef on all sides until browned, about 3-4 minutes per side. This step enhances the flavor but can be skipped to save time.
- Slow Cook the Birria: Place the seared beef into a Crock Pot. Pour the blended chili sauce over the beef. Add the remaining 3 cups of beef broth. Cover and cook on low 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 Crock Pot and shred it with two forks. Return the shredded beef to the pot and stir it into the cooking liquid (consommé) to keep it moist and flavorful.
- Strain the Consommé: Using a fine-mesh sieve, strain the cooking liquid to remove solids and create a smooth consommé. Set aside the consommé for dipping the tacos.
- Assemble and Cook the Tacos: Dip corn tortillas into the warm consommé to coat them. Place the dipped tortillas on a hot skillet over medium heat. Add a layer of shredded cheese and a generous amount of shredded beef on one half of each tortilla. Fold the tortillas in half and cook until crispy and browned, about 2 minutes per side. Repeat with remaining tortillas.
- Serve: Garnish the tacos with chopped white onion and cilantro. Serve with lime wedges and the reserved consommé for dipping.
Notes
- Soaking the dried chilies properly is key to achieving a smooth, flavorful sauce.
- Searing the beef is optional but helps develop richer flavor and texture in the final dish.
- You can use mozzarella or a traditional Mexican cheese blend for authentic melting and taste.
- Keep the consommé warm for dipping the tacos to enhance the flavor experience.
- This recipe is perfect for preparing ahead of time since the birria only gets better after sitting in its juices.
