Crock Pot Birra Tacos are a flavorful treat that will have you coming back for more! This dish features tender, slow-cooked meat seasoned with delicious spices and served in warm tortillas.
There’s something magical about the way the flavors blend together as it cooks all day. I love adding a squeeze of lime and some fresh herbs on top for that extra zing—yum!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking as it gets tender and flavorful. If you’re looking for a leaner option, you could use beef brisket or even chicken thighs for a lighter twist.
Dried Chiles: The mix of guajillo, ancho, and chipotle chiles adds depth to the flavor. If you can’t find these, use a mix of chili powder or cayenne pepper, adjusting the amount to taste.
Beef Broth: This enhances the flavor of your dish. If you’re avoiding beef, vegetable broth works fine, just keep in mind that it will change the flavor profile slightly.
Cheese: A Mexican cheese blend is great here. If you prefer, try using Monterey Jack or even a dairy-free cheese alternative. Grilling the cheese will add that lovely melty texture!
How Do You Ensure Perfectly Shredded Beef?
Getting the beef to that ideal shredded state is crucial for birria tacos. Here’s how to do it right:
- Cook the meat low and slow! Keep it on low for 8-10 hours, allowing the flavors to meld and the meat to become fork-tender.
- Once cooked, let the beef cool slightly before shredding. This makes handling easier.
- Use two forks to shred the meat. If it falls apart easily, you know it’s perfect! Don’t forget to mix it back into the sauce for extra flavor.
What’s the Best Way to Make the Tacos Crispy?
Getting that crispiness on the tortillas takes a little finesse:
- Heat your skillet to medium heat and add just a little cooking oil.
- Dip each tortilla into the leftover broth from cooking; this adds flavor and keeps them from being too dry.
- Cook the dipped tortillas in the skillet until they’re brown and crispy, filling with cheese and meat before folding and cooking until the cheese melts.
Enjoy these easy tips as you make your delicious Crock Pot Birria Tacos!
Crock Pot Birria Tacos
Ingredients You’ll Need:
For the Birria:
- 3 lbs beef chuck roast, cut into large chunks
- 4 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried chipotle chiles, stemmed and seeded
- 1 white onion, quartered
- 4 garlic cloves
- 1 (14 oz) can diced tomatoes
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 bay leaves
For the Tacos:
- 20 small corn tortillas
- 2 cups shredded Mexican cheese blend (cheddar, mozzarella, etc.)
- 1/2 cup chopped white onion (for garnish)
- 1/2 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
- Sour cream or Mexican crema (optional, for serving)
- Cooking oil for tortillas
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus 8-10 hours of slow cooking in the crock pot. You’ll need a little extra time to assemble the tacos, but the result is well worth the wait! Grab a drink, kick back, and let your crock pot do the magic!
Step-by-Step Instructions:
1. Prepare the Chiles:
Start by placing the dried guajillo, ancho, and chipotle chiles in a bowl. Cover them with hot water and let them soak for about 15-20 minutes until they soften. Once they’re ready, drain and set them aside.
2. Make the Sauce:
In a blender, combine the soaked chiles, quartered onion, garlic cloves, diced tomatoes (with juice), beef broth, apple cider vinegar, oregano, cumin, cinnamon, smoked paprika, salt, and pepper. Blend everything together until smooth and well combined. This sauce is packed with flavor—you’re going to love it!
3. Cook the Beef:
Place the beef chunks in the crock pot and pour the blended chile sauce over them. Toss in the bay leaves. Cover the pot and set it to cook on low for 8-10 hours or on high for 4-6 hours. You want the beef to become tender and easy to shred.
4. Shred the Meat:
After it’s cooked, carefully remove the beef from the crock pot and shred it using two forks. Discard the bay leaves. Mix the shredded beef back into the pot with the remaining sauce, so it soaks up even more flavor.
5. Prepare the Tacos:
Heat a skillet over medium heat and add just a little cooking oil. Take each corn tortilla and dip it briefly into the delicious broth (consommé) from the crock pot to coat it, then place it on the hot skillet.
6. Assemble the Tacos:
On one half of the tortilla, sprinkle some shredded cheese, then add a generous portion of the shredded beef. Fold the tortilla in half and let it cook until the cheese melts and the tortilla is crispy and slightly charred, about 2 minutes per side.
7. Serve:
Serve your hot birria tacos topped with the chopped onion and cilantro. Add a drizzle of sour cream or crema on top if you like, and don’t forget the lime wedges for some zesty flavor!
8. Optional:
To elevate the experience, serve a small bowl of the flavorful broth for dipping! It adds an amazing touch to each bite.
Enjoy your rich, tender, and flavorful Crock Pot Birria Tacos! 🌮
Can I Use Other Cuts of Meat?
Absolutely! While beef chuck roast is ideal for its tenderness, you can also use beef brisket or pork shoulder for a different flavor profile. Just make sure whatever cut you choose is suitable for slow cooking.
How Can I Store Leftover Birria?
Store any leftover birria in an airtight container in the fridge for up to 3 days. The flavors actually improve as they sit! Reheat gently on the stove or in the microwave until warmed through. You can also freeze the shredded meat for up to 3 months; just thaw before reheating.
Can I Make Birria Tacos with Chicken?”
Definitely! If you prefer chicken, use boneless, skinless thighs for the best results. Follow the same steps but reduce the cooking time to about 4-6 hours on low since chicken cooks quicker than beef.
What is Consommé, and How Do I Serve It?
Consommé is the rich broth created from cooking the beef. It’s packed with flavor! Serve it in small bowls alongside your tacos for dipping or pour it over the tacos for an extra boost of deliciousness.
