Description
This crockpot birria tacos recipe delivers incredibly tender, flavorful shredded beef slow-cooked in a rich, aromatic chili broth. It’s an easy, hands-off way to make restaurant-quality birria tacos at home, perfect for busy weeknights or gatherings.
Ingredients
- 3 lbs beef chuck roast, cut into 2-inch chunks
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 white onion, chopped
- 4 garlic cloves
- 3 cups beef broth
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp apple cider vinegar
- Corn tortillas, for serving
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Place dried chilies in a bowl and cover with hot water. Soak for 10 minutes until softened.
- Drain chilies and blend them with the chopped onion, garlic cloves, beef broth, dried oregano, ground cumin, smoked paprika, salt, black pepper, and apple cider vinegar until a smooth sauce forms.
- Place the beef chuck roast chunks into your crockpot. Pour the blended chili sauce over the beef, ensuring it is mostly covered. Add the bay leaves.
- Cover the crockpot and cook on LOW for 8 hours, or on HIGH for 5 hours, until the beef is fork-tender.
- Remove the bay leaves. Using two forks, shred the beef directly in the crockpot and stir it into the rich broth.
- To assemble the tacos, heat corn tortillas on a dry skillet until pliable. Dip each tortilla into the warm birria broth for a few seconds to absorb flavor, then place it in the skillet.
- Fill the broth-dipped tortillas with the shredded birria beef, fold them, and cook for about 1 minute per side until slightly crisped.
- Serve the crockpot birria tacos immediately, garnished with fresh cilantro and lime wedges. Offer extra birria broth on the side for dipping.
Notes
- For deeper flavor, lightly toast the dried chilies in a dry skillet before soaking them.
- The leftover cooking broth from your crockpot birria is excellent for dipping tacos or can be strained and frozen for future use in soups or rice dishes.
- Adjust the spice level by using fewer or different types of dried chilies. For less heat, remove all seeds from the chilies.
- If the beef is not tender enough after the initial cooking time, continue to cook on low until it shreds easily.
- Birria tacos are known to taste even better the next day as the flavors meld further.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
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