Crock Pot Birria Tacos

Welcome to your new favorite recipe, perfect for those who love to set it and forget it, with a payoff that’s utterly delicious and satisfying. Today, we’re diving into the world of Birria Tacos, a traditional Mexican dish that has captured hearts and taste buds around the globe. This crock pot version simplifies the process without sacrificing any of the deep, complex flavors that make Birria Tacos a standout meal. Let’s get started.

Ingredients You’ll Need:

• Dried Chiles: 5 ancho, 4 guajillo, and 5 arbol chiles. The foundation of birria’s rich and slightly spicy sauce.
• Whole Spices: 1 tablespoon of black peppercorns, 1 tablespoon of coriander seed, 2 bay leaves, and 1 cinnamon stick to add depth and warmth.
• Beef: 4.5 to 5 lbs of boneless beef chuck roast, a cut that’s ideal for slow cooking, becoming tender and flavorful.
• Aromatics & More: 3 tablespoons of avocado oil, 1 large yellow onion, and 8 cloves of garlic, minced for base flavors. Plus, 1 quart of beef broth, ⅓ cup of apple cider vinegar, 3 tablespoons of tomato paste, 1 tablespoon of ground cumin, 2 tablespoons of sea salt (to taste), and 1 tablespoon of dried oregano to round off the sauce.
• For Serving: Corn tortillas, grated Mozzarella or Oaxaca cheese, pickled red onions, and cilantro.

Preparation Steps:

1. Start with the Chiles: Soak the dried chiles in a saucepan with 3 cups of boiling water, allowing them to rehydrate and become the base of your flavorful sauce.
2. Toast and Pack the Spices: Toast the black peppercorns, coriander seed, bay leaves, and cinnamon stick in a skillet. Wrap them in cheesecloth to create a spice packet. This technique infuses the dish with flavor without leaving whole spices in the final product.
3. Sear the Beef: Season beef chunks with sea salt and sear in hot avocado oil until golden-brown. This step is crucial for developing a rich flavor. Transfer the beef to your crock pot.
4. Build the Base: Sauté onion and garlic until translucent and fragrant, then stir in tomato paste, cumin, and oregano. Add this mixture to the beef in the crock pot, ensuring every piece is well-coated.
5. Combine and Cook: Add the rehydrated chiles, their soaking water, beef stock, apple cider vinegar, and the spice sachet to the crock pot. Set to cook on low for 8-10 hours, allowing all the flavors to meld beautifully and the beef to become tender and pull-apart delicious.
6. Shred and Serve: Once cooked, shred the beef and return it to the pot with the blended chili sauce. This sauce is not only the secret to the juicy filling but also serves as a dipping sauce for the tortillas and a topping for the tacos.
7. Assemble the Tacos: Fry dipped tortillas with cheese and beef, then garnish with pickled onions and cilantro. Serve with a side of the consommé (the cooking liquid) for an added layer of flavor.

Nutritional Info & Serving Suggestions:

• Prep Time: 20 minutes
• Cooking Time: 10 hours
• Total Time: 10 hours 20 minutes
• Calories: 580 kcal per serving
• Servings: 8

This Crock Pot Birria Tacos recipe is more than just a meal; it’s a culinary experience. The slow cooking process allows for a depth of flavor that’s hard to achieve with any other cooking method, making it a perfect weekend project that culminates in an extraordinary feast. Serve these tacos at your next gathering, or enjoy them as a special treat with family. The aroma and taste are sure to transport you straight to the heart of Mexico. Happy cooking!

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