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Crock Pot Birria Tacos Recipe

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4.4 from 6 reviews

This Crock Pot Birria Tacos recipe offers a tender, flavorful beef stew slow-cooked to perfection with rich dried chiles and aromatic spices. The succulent shredded meat is served in crispy, cheese-filled corn tortillas, accompanied by pickled red onions, fresh cilantro, and a savory consommé for dipping, bringing an authentic Mexican street food experience to your home with minimal fuss.

  • Total Time: 9 hours 30 minutes
  • Yield: 6 servings

Ingredients

Chili and Spice Blend

  • 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

Beef and Broth

  • 4.5 to 5 lbs boneless beef chuck roast, cut into large chunks
  • 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, or to taste

Taco Assembly

  • Corn tortillas
  • Grated Mozzarella cheese or Oaxaca cheese
  • Pickled red onions
  • Cilantro, fresh

Instructions

  1. Rehydrate Chiles: Place the dried ancho, guajillo, and arbol chiles in a saucepan with 3 cups of water and bring to a full boil on the stovetop. Remove from heat and let the chiles soak until softened while you prepare other ingredients.
  2. Toast and Prepare Spice Packet: In a small skillet over medium-high heat, toast the black peppercorns, coriander seed, bay leaves, and cinnamon stick for a few minutes until fragrant. Place the toasted spices in a cheesecloth and tie with kitchen twine to make a removable spice packet. Alternatively, grind the spices and add directly to the sauce.
  3. Season and Sear Beef: Cut the beef chuck roast into large chunks and season all sides generously with sea salt. Heat avocado oil in a large cast iron skillet over high heat until it reaches about 400°F or is sizzling hot. Sear the beef chunks on two sides for 3 to 4 minutes each until a deep golden crust forms. Transfer the seared beef to your slow cooker.
  4. Sauté Aromatics: Using the same skillet, sauté the chopped onion over medium-high heat until softened, stirring frequently. Add minced garlic, tomato paste, ground cumin, and dried oregano; cook for an additional 3 minutes until fragrant. Transfer this mixture to the slow cooker with the beef.
  5. Add Liquids and Spices: Remove stems from the rehydrated chiles and add the chiles along with their soaking water to the slow cooker. Add the beef broth, apple cider vinegar, and the prepared spice packet. Stir gently to combine, ensuring the beef is mostly submerged. Cover the slow cooker and cook on low for 8 to 10 hours.
  6. Shred the Beef: After slow cooking, remove the meat from the slow cooker and transfer to a cutting board. Using two forks, shred the beef into your desired texture and place it in a large bowl.
  7. Prepare the Birria Sauce: Transfer the cooked chiles and about 2 cups of the cooking liquid from the slow cooker into a blender. Blend until completely smooth. Return this sauce to the slow cooker; this will be used for dipping and cooking the tacos.
  8. Fry the Tacos: Heat a large cast iron skillet over high heat with a generous amount of avocado or canola oil. Dip each corn tortilla into the birria sauce, ensuring it’s well coated. Place the tortilla in the hot skillet, sprinkle grated cheese generously, and add a portion of shredded beef to one side. When the cheese melts, fold the tortilla over to form a taco.
  9. Crisp and Sauce: Spoon birria sauce over the tacos, then flip to cook the other side. Continue flipping and cooking until the tortillas are crispy and golden to your liking.
  10. Serve: Serve the birria tacos hot topped with pickled red onions and fresh cilantro. Accompany with a small bowl of the birria consommé for dipping and enjoy the authentic flavors.

Notes

  • Adjust the amount of sea salt according to your taste preference and dietary needs.
  • Use a laser thermometer to ensure the skillet is at ideal searing temperature.
  • If you prefer a smoother sauce, strain the blended birria sauce before adding it back to the slow cooker.
  • The consommé can be reheated and served as a flavorful dipping broth.
  • Choice of cheese is flexible: Mozzarella or Oaxaca cheese both melt well and complement the flavor.
  • This recipe is best prepared in advance to allow slow cooking time for maximum tenderness and flavor development.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 9 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://dishiary.com/crock-pot-birria-tacos-recipe/