Description
These Crock Pot Birria Tacos are a flavorful, slow-cooked Mexican dish featuring tender, shredded beef infused with a rich blend of toasted dried chilies and aromatic spices. Cooked low and slow in a Crock Pot, this recipe yields melt-in-your-mouth beef perfect for filling crispy corn tortillas, garnished with fresh cilantro, diced onion, and a squeeze of lime for an authentic and delicious taco experience.
Ingredients
Scale
Beef and Marinade
- 3 pounds beef chuck roast
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon ground cloves
- 1 teaspoon ground coriander
- 1 tablespoon apple cider vinegar
- 1/4 cup tomato paste
- 1/2 cup beef broth
- 1/4 cup water
- 1/2 teaspoon salt
- 1 bay leaf
Taco Assembly
- 10-12 small corn tortillas
- 1 cup chopped cilantro
- 1/2 medium onion, diced
- 1 lime, cut into wedges
Instructions
- Prepare Chilies: Remove stems and seeds from the guajillo, ancho, and pasilla chilies. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer to a bowl and cover with hot water. Let soak for 15-20 minutes until rehydrated.
- Make Chili Sauce: Drain the rehydrated chilies and place them in a blender. Add minced garlic, chopped onion, cumin, oregano, cinnamon, black pepper, cloves, coriander, apple cider vinegar, tomato paste, beef broth, water, and salt. Blend until smooth, scraping down the sides as needed to create an even sauce.
- Prepare Beef: Cut the beef chuck roast into large chunks that fit into the Crock Pot. Place the beef evenly inside the Crock Pot.
- Cook Beef: Pour the blended chili sauce over the beef. Add a bay leaf on top. Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender and shreddable.
- Shred Beef: Remove the beef from the Crock Pot using tongs or a slotted spoon. Shred the beef on a cutting board with two forks, discarding any excess fat and the bay leaf.
- Warm Tortillas: Heat a griddle or large skillet over medium-high heat. Cook each corn tortilla for 30 seconds to 1 minute per side until slightly crispy and warm.
- Assemble Tacos: Place shredded beef onto the center of each warm tortilla. Top with chopped cilantro, diced onion, and a squeeze of fresh lime juice. Serve immediately.
- Serve with Consommé: Optionally, serve the reserved cooking liquid from the Crock Pot as a dipping sauce for added flavor and richness.
Notes
- Removing seeds from the chilies reduces bitterness and controls spice level.
- To enhance flavor, toast the dried chilies just until fragrant, do not burn.
- The cooking liquid (consommé) can be strained and served warm as a dip for the tacos.
- Use fresh corn tortillas for authentic texture; warming them enhances pliability and flavor.
- Leftover birria can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust the number of chilies according to desired spice tolerance.
- Ensure the beef is tender enough to shred easily for best texture in tacos.
