Crock Pot Birria Tacos Recipe
This Crock Pot Birria Tacos recipe transforms tender beef chuck roast into flavorful, slow-cooked Mexican-style tacos. The meat is simmered with dried guajillo and ancho chilies, garlic, onions, diced tomatoes, and beef broth to create a rich, savory birria stew. Served on warm corn tortillas and garnished with fresh cilantro and diced onion, these tacos offer a comforting, authentic taste perfect for family dinners or casual gatherings.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 can diced tomatoes (14.5 ounces)
- 2 cups beef broth
- Corn tortillas
- Fresh cilantro, chopped, for garnish
- Diced onion for garnish
Instructions
- Prepare the chilies: Remove stems and seeds from the guajillo and ancho chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in hot water for 15 minutes until softened.
- Make the chili sauce: Drain the softened chilies and blend them with diced tomatoes, chopped onion, garlic cloves, and a cup of beef broth until smooth.
- Set up the crock pot: Place the beef chuck roast in the slow cooker. Pour the chili sauce over the meat and add the remaining 1 cup of beef broth to ensure sufficient liquid for cooking.
- Cook the birria: Cover and cook on low heat for 8 hours or high heat for 4-5 hours until the meat is tender and shreds easily.
- Shred the beef: Remove the beef from the crock pot and shred it using two forks. Return the shredded meat to the crock pot to soak up the flavorful juices.
- Warm the tortillas: Heat corn tortillas on a hot skillet or griddle until soft and pliable.
- Assemble the tacos: Fill the warmed tortillas with shredded birria beef. Garnish with fresh cilantro and diced onion for an authentic finish.
Notes
- For extra flavor, you can toast the dried chilies before soaking to bring out deeper smoky notes.
- If you prefer a thicker sauce, reduce the liquid by simmering it separately before adding to the slow cooker.
- Leftover birria can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Serve with lime wedges and your favorite salsa for added zest.
Keywords: Birria Tacos, Crock Pot Birria, Slow Cooker Tacos, Mexican Beef Tacos, Easy Birria Recipe
Find it online: https://mjrecipe.com/crock-pot-birria-tacos-recipe/