Crock Pot Birria Tacos: A Flavorful and Hearty Mexican Delight

Birria tacos have taken the culinary world by storm, and it’s no wonder why. These savory, cheesy, and crispy tacos are bursting with rich, slow-cooked beef that’s been simmered in a blend of spices and chiles, then served with a flavorful consommé for dipping. If you’re ready to dive into the world of birria tacos, this crock pot recipe is perfect for you. Let’s get cooking!

Ingredients

For the Birria:

• 5 dried ancho chiles 🌶️
• 4 dried guajillo chiles 🌶️
• 5 dried arbol chiles 🌶️
• 1 Tbsp black peppercorns ⚫
• 1 Tbsp coriander seed ⚪
• 2 bay leaves 🍃
• 1 cinnamon stick 🌿
• 4.5 to 5 lbs boneless beef chuck roast 🥩
• 3 Tbsp avocado oil 🥑
• 1 large yellow onion, chopped 🧅
• 8 cloves garlic, minced 🧄
• 1 quart beef broth 🥣
• ⅓ cup apple cider vinegar 🍎
• 1 Tbsp dried oregano 🌿
• 3 Tbsp tomato paste 🍅
• 1 Tbsp ground cumin 🌿
• 2 Tbsp sea salt, to taste 🧂

For Serving:

• Corn tortillas 🌽
• Grated Mozzarella cheese or Oaxaca cheese 🧀
• Pickled red onions 🧅
• Cilantro 🌿

Instructions

1️⃣ Rehydrate the Chiles

Place the dried ancho, guajillo, and arbol chiles in a saucepan with 3 cups of water. Bring to a full boil on the stovetop, then remove from heat and let the chiles sit to rehydrate. 💧

2️⃣ Toast the Spices

In a small skillet, toast the black peppercorns, coriander seed, bay leaves, and cinnamon stick over medium-high heat for a couple of minutes. Transfer the spices to a cheesecloth and wrap it in kitchen twine to create a removable spice packet. 🔥

3️⃣ Prepare the Beef

Cut the boneless beef chuck roast into large chunks and sprinkle all sides with sea salt. 🧂

4️⃣ Sear the Beef

Heat the avocado oil in a large cast iron skillet over high heat. Sear the beef chunks on two sides for 3 to 4 minutes, or until a deep golden-brown crust forms. Transfer the seared beef to your slow cooker. 🍳

5️⃣ Sauté the Aromatics

Using the same skillet, sauté the chopped onion over medium-high heat until softened. Add the minced garlic, tomato paste, ground cumin, and oregano, and continue cooking for another 3 minutes until fragrant. Transfer this mixture to the crock pot with the seared beef. 🧅🧄

6️⃣ Add the Chiles and Broth

Remove the stems from the rehydrated chiles and transfer them, along with the soaking water, to the slow cooker. Add the beef broth, apple cider vinegar, and the spice sachet. Stir to ensure the beef is covered in liquid. Secure the lid on your slow cooker and cook on low heat for 8 to 10 hours. 🍲

7️⃣ Shred the Beef

Once the cooking is finished, remove the meat from the crock pot and transfer it to a cutting board. Use two forks to shred the meat to your desired consistency, then place it in a large bowl. 🍖

8️⃣ Prepare the Birria Sauce

Transfer the chiles from the slow cooker to a blender along with 2 cups of the liquid from the crock pot. Blend until completely smooth. Pour this mixture back into the crock pot. This will serve as a dipping sauce and for frying the tortillas. 🥣

9️⃣ Assemble the Tacos

Heat a large cast iron skillet with a generous amount of avocado or canola oil over high heat. Dip the corn tortillas in the birria sauce, then transfer them to the hot skillet. Sprinkle the entire surface of the tortilla with cheese, then place a portion of the shredded meat on one side. Once the cheese is melted, fold the tortilla over to create a taco. 🌮

🔟 Fry the Tacos

Drizzle spoonfuls of sauce over the taco, then flip and repeat for the other side. Continue cooking and flipping until the taco reaches your desired level of crispiness. 🌮🔥

1️⃣1️⃣ Serve and Enjoy

Serve the birria tacos with pickled red onions, fresh cilantro, and a bowl or ramekin of the flavorful consommé for dipping. 🌮🌿

Cooking Notes

• Prep Time: 30 minutes
• Cooking Time: 8-10 hours
• Total Time: 8-10 hours 30 minutes
• Servings: 6

Birria tacos are a labor of love, but the results are absolutely worth it. The combination of tender, flavorful beef, crispy tortillas, and rich consommé makes for an unforgettable meal. Enjoy these tacos as a special treat, and don’t forget to share the love with friends and family!

Crock Pot Birria Tacos

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• Author: Dulcia
• Total Time: 8-10 hours 30 min
• Yield: 6 1x

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Ingredients

Scale 1x2x3x

5 dried ancho chiles 🌶️
4 dried guajillo chiles 🌶️
5 dried arbol chiles 🌶️
1 Tbsp black peppercorns ⚫
1 Tbsp coriander seed ⚪
2 bay leaves 🍃
1 cinnamon stick 🌿
4.5 to 5 lbs boneless beef chuck roast 🥩
3 Tbsp avocado oil 🥑
1 large yellow onion 🧅
8 cloves garlic, minced 🧄
1 quart beef broth 🥣
⅓ cup apple cider vinegar 🍎
1 Tbsp dried oregano 🌿
3 Tbsp tomato paste 🍅
1 Tbsp ground cumin 🌿
2 Tbsp sea salt, to taste 🧂

For serving:

Corn tortillas 🌽
Grated Mozzarella cheese or Oaxaca cheese 🧀
Pickled red onions 🧅
Cilantro 🌿

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Instructions

1️⃣ Place the chiles in a saucepan with 3 cups of water and bring to a full boil on the stove top. Remove the saucepan from the heat and allow the chiles to sit and rehydrate. 💧

2️⃣ Transfer the black peppercorns, coriander seed, bay leaves, and cinnamon stick to a small skillet and toast over medium-high heat for a couple of minutes. Transfer these spices to a cheesecloth and wrap in kitchen twine to create a removable spice packet. 🔥

3️⃣ Cut the beef chuck roast into large chunks and sprinkle all sides with sea salt. 🧂

4️⃣ Heat the avocado oil in a large cast iron skillet over high heat until sizzling hot. Sear the chunks of beef on two sides for 3 to 4 minutes, or until a deep golden-brown crust forms. Transfer the chunks of beef to your slow cooker. 🍳

5️⃣ Use the same skillet to sauté the onion over medium-high heat, stirring frequently, until softened. Add the garlic, tomato paste, ground cumin, and oregano, and continue cooking for another 3 minutes or until very fragrant. Transfer this mixture to the crock pot with the seared beef. 🧅🧄

6️⃣ Remove any stems from the chiles and transfer the rehydrated chiles with the soaking water into the slow cooker. Add the beef stock, apple cider vinegar, and the spice sachet. Stir to ensure the beef is covered in liquid as much as possible. Secure the lid on your slow cooker and cook on low heat for 8 to 10 hours. 🍲

7️⃣ Once the cooking is finished, remove the meat from the crock pot and transfer it to a cutting board. Use two forks to shred the meat to your desired consistency, then transfer it to a large bowl. 🍖

8️⃣ Transfer the chiles to a blender along with 2 cups of the liquid from the crock pot. Blend until completely smooth. Pour this mixture back into the crock pot. This liquid will serve for dipping the corn tortillas prior to frying, for pouring on the tacos during frying, and for serving as a dipping sauce. 🥣

9️⃣ Heat a large cast iron skillet with a generous amount of avocado oil or canola oil over high heat. Dip corn tortillas in the birria sauce, then transfer them to the hot cast iron skillet. Immediately sprinkle the whole surface of the corn tortilla with desired amount of cheese. Place the shredded meat on one side of the tortilla, then once the cheese is melted, fold the meat side of the tortilla over, creating a taco. 🌮

🔟 Drizzle spoonfuls of sauce over the taco, then flip and repeat for the other side. Continue cooking and flipping until the taco reaches your desired level of crisp. 🌮🔥

1️⃣1️⃣ Serve birria tacos with pickled red onions, fresh cilantro, and a bowl or ramekin of the flavorful consommé for dipping the tacos. 🌮🌿

• Prep Time: 30 min
• Cook Time: 8-10 hours