Description
This Crock Pot Birria Tacos recipe offers an easy, slow-cooked version of the beloved Mexican comfort food. Tender beef chuck roast is simmered with a rich, smoky chili sauce made from dried guajillo and ancho chilies, blended with aromatic spices, onions, garlic, and tomatoes. The result is melt-in-your-mouth meat perfect for filling crispy fried corn tortillas. Served with flavorful broth for dipping, these tacos are an authentic and satisfying meal ideal for gatherings and casual dinners.
Ingredients
Scale
Meat and Broth
- 3 pounds beef chuck roast, cut into chunks
- 2 cups beef broth
Chili Sauce
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 garlic cloves
- 14.5 ounces diced tomatoes, canned
Seasonings
- 1 tablespoon vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
Tacos
- Corn tortillas
- Vegetable oil, for frying tortillas
Instructions
- Prepare the chilies: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until they soften, making them easier to blend into a smooth sauce.
- Make the chili sauce: In a blender, combine the soaked chilies, chopped onion, garlic cloves, and diced tomatoes. Blend until you have a smooth, thick sauce that will coat the beef nicely.
- Set up the Crock Pot: Place the chunks of beef chuck roast into the Crock Pot. Pour the blended chili sauce over the beef.
- Add broth and seasonings: Add the beef broth, vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper to the Crock Pot. Stir gently to mix everything.
- Cook the beef: Cover the Crock Pot and cook on low heat for 8 to 10 hours until the beef is extremely tender and easily shredded with forks.
- Shred the beef: Remove the cooked beef pieces and shred them using two forks. Return the shredded meat to the sauce in the Crock Pot and stir to combine fully.
- Fry the tortillas: Heat vegetable oil in a frying pan. Fry the corn tortillas one at a time, cooking until they are crispy on both sides. Drain on paper towels to remove excess oil.
- Assemble the tacos: Fill the fried tortillas with the shredded beef mixture. Serve hot with the flavorful broth from the Crock Pot on the side for dipping and garnish with optional toppings like onions, cilantro, or lime wedges.
Notes
- You can adjust the level of spiciness by adding or removing the dried chilies according to your taste.
- Frying the tortillas until crispy adds a wonderful texture contrast but can be skipped for a softer taco if preferred.
- Leftover birria can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For extra flavor, marinate the beef with the chili sauce overnight before cooking, if time allows.
- Serve with chopped onions, fresh cilantro, and lime wedges for an authentic experience.
