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Crock Pot Birria Tacos (Slow-Cooked, Juicy & Flavor-Packed)

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Crock Pot Birria Tacos are made with slow-cooked, fall-apart beef braised in dried chiles, spices, and tomatoes, then shredded and served in crispy, cheese-filled tortillas with rich consomé for dipping.

Ingredients

Scale

2 to 3 pounds boneless chuck roast

1 tablespoon avocado oil

Coarse salt and freshly ground black pepper

4 dried guajillo chiles

5 to 6 chipotle chiles in adobo

1 small red onion, thinly sliced

8 cloves garlic, smashed

32 ounces beef stock

1 tablespoon tomato paste

1 can fire-roasted diced tomatoes (14.5 oz)

1/4 cup apple cider vinegar

1 tablespoon ground cumin

1 tablespoon dried oregano

1 cinnamon stick

3 bay leaves

1 teaspoon smoked paprika

1/2 tablespoon fresh grated ginger

1 teaspoon ground coriander

Corn or flour tortillas

Shredded Oaxacan or Italian cheese

Fresh cilantro

Diced white onion

Lime wedges

Instructions

1. Heat avocado oil in a hot skillet and season beef generously with salt and pepper.

2. Sear beef on both sides until deeply browned.

3. Transfer beef to crockpot and add remaining ingredients.

4. Cover and cook on low for eight hours.

5. Remove beef and shred with forks.

6. Discard bay leaves and cinnamon stick.

7. Blend remaining contents until smooth to create consomé.

8. Return sauce to crockpot to keep warm.

9. Mix shredded beef with one and a half to two cups of consomé.

10. Dip tortillas into consomé and fry with oil in a skillet.

11. Fill with cheese, beef, onion, and cilantro.

12. Fold and fry until crispy on both sides.

13. Serve hot with extra consomé for dipping.

Notes

For thinner consomé, strain the liquid instead of blending.

Blend half the sauce for a balanced texture.

Instant Pot option: pressure cook beef for 60 minutes on high with manual release.

Nutrition

Find it online: https://yummyyrecipe.com/crock-pot-birria-tacos-slow-cooked-juicy-flavor-packed/