Print

Crock Pot Birria Tacos

crock pot birria tacos - featured image
Print Recipe

These Crock Pot Birria Tacos feature tender, slow-cooked beef simmered in a rich, smoky chili sauce, then crisped in a skillet with melty cheese for the ultimate Mexican comfort food. Easy to make in the slow cooker, they’re perfect for family dinners, parties, or meal prep.

Ingredients

Scale
  • 3 pounds beef chuck roast or short ribs, cut into large chunks
  • Salt and black pepper, to taste
  • 2 tablespoons vegetable oil
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 2 chipotle peppers in adobo, canned (optional)
  • 1 large white onion, quartered
  • 6 cloves garlic, peeled
  • 1 (14.5 oz) can diced tomatoes (fire-roasted preferred)
  • 2 cups beef broth (low-sodium preferred)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 2 bay leaves
  • 18–20 corn tortillas (or flour tortillas)
  • 2 cups shredded Mexican blend cheese (or Oaxaca/mozzarella)
  • Chopped onion, for garnish
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Remove stems and seeds from dried guajillo and ancho chilies. Toast in a dry skillet over medium heat for 1-2 minutes until fragrant. Place in a bowl and cover with hot water; soak for 10 minutes until softened.
  2. Season beef chunks with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides, about 2-3 minutes per side. Transfer beef to the crock pot. (Optional step for extra flavor.)
  3. Drain chilies and add to a blender with chipotle peppers, onion, garlic, canned tomatoes, beef broth, apple cider vinegar, cumin, oregano, cinnamon, and a pinch of salt. Blend until completely smooth.
  4. Pour the blended sauce over the beef in the slow cooker. Add bay leaves. Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until beef is fall-apart tender.
  5. Remove beef from the slow cooker and shred with two forks. Skim excess fat from the broth. Return shredded beef to the slow cooker and stir to coat in the sauce. Reserve some broth for dipping.
  6. Heat a skillet or griddle over medium heat. Dip each tortilla into the birria broth, then place on the hot skillet. Sprinkle with cheese, top with shredded beef, fold in half, and cook 2-3 minutes per side until crispy and golden. Repeat with remaining tortillas.
  7. Serve tacos hot, garnished with chopped onion and cilantro, with lime wedges and a side of warm broth for dipping.

Notes

For best flavor, toast the chilies before soaking. Browning the beef is optional but adds depth. Use corn tortillas for classic texture and gluten-free option. Keep extra broth warm for dipping. Adjust spice level by adding or reducing chipotle peppers. Leftover beef and broth freeze well for up to 3 months.

Nutrition

Keywords: birria tacos, crock pot, slow cooker, Mexican, beef tacos, easy dinner, cheesy tacos, gluten-free, meal prep, party food

Find it online: https://realityeats.com/crock-pot-birria-tacos-recipe-easy-slow-cooker-dinner-anyone-can-make/