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Crock Pot Birria Tacos

Crock Pot Birria Tacos: Juicy Slow-Cooked Goodness Awaits

Enjoy Crock Pot Birria Tacos, featuring tender beef in a savory broth and crispy tortillas.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Beef Chuck Roast Can substitute with goat meat.
For the Spice Blend
  • 4 whole Dried Guajillo Chiles Adds rich flavor and mild heat.
  • 2 whole Dried Ancho Chiles Sweet and fruity flavor.
  • 2 whole Dried Pasilla Chiles Adds complexity and earthiness.
  • 4 cloves Garlic Minced for better distribution.
  • 1 tablespoon Dried Oregano Italian seasoning is a substitute.
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Ground Cinnamon Use sparingly.
  • ¼ teaspoon Ground Cloves Adjust for milder taste.
For the Broth
  • 1 large White Onion Chop roughly.
  • 2 tablespoons Tomato Paste Adds richness.
  • 1 cup Apple Cider Vinegar Balances flavors.
  • 4 cups Beef Broth Essential for consommé.
  • 1 tablespoon Kosher Salt Season to taste.
  • 1 teaspoon Black Pepper Season to taste.
  • 1 leaf Bay Leaf Remove before serving.
For Assembly
  • 12 small Corn Tortillas Get crispy by cooking them.
  • 2 cups Oaxaca Cheese Can substitute with Monterey Jack.
  • ½ cup Chopped Cilantro Fresh topping.
  • ½ cup Chopped Onion Fresh topping.
  • 4 wedges Lime For flavor enhancement.
  • 2 cups Birria Consommé For dipping.

Equipment

  • Crock Pot
  • skillet
  • Blender
  • Griddle

Method
 

Step-by-Step Instructions for Crock Pot Birria Tacos
  1. Prepare the Chile Paste: Rehydrate the dried chiles. Soak in boiling water for 20–30 minutes, then blend with garlic, onion, tomato paste, vinegar, oregano, cumin, cinnamon, cloves, and salt until smooth.
  2. Cook the Birria: Optionally sear the beef in a skillet. Transfer to crock pot, pour chile paste over, add broth and bay leaf. Cook on low for 8–10 hours or high for 4–6 hours until fork-tender.
  3. Shred the Beef: Remove beef, shred it, and return to the crock pot to absorb more flavor.
  4. Assemble Tacos: Dip corn tortillas into warm consommé, fill with shredded beef and cheese, then cook on a griddle until crispy.
  5. Serve: Garnish tacos with cilantro and onions, add lime wedges, and serve with warm consommé for dipping.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 35gProtein: 23gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 3mg

Notes

Searing the beef enhances flavor, and straining the broth provides smooth consommé for dipping. Adjust spice levels to suit your taste.

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