Crock Pot Birria Tacos Recipe

Name: Crock Pot Birria Tacos Recipe
Prep time: 1 h
Cook time: 8 h
Total time: 9 h
Yield: 6 to 8 People
Ingredients: 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; 4.5 to 5 lbs boneless beef chuck roast*; 3 Tbsp avocado oil; 1 large yellow onion; 8 cloves garlic; 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; Corn Tortillas:; Grated Mozzarella cheese or oaxaca cheese; pickled red onions; cilantro

User Reviews

4.6

489 reviews

Excellent

Prep Time
1 hr
Cook Time
8 hrs
Total Time
9 hrs
Servings
6 to 8 People
Calories
522 kcal
Course
Main Course
Cuisine
Mexican

Crock Pot Birria Tacos Recipe

Tyler Espinosa

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Crock Pot Birria Tacos are tender shredded beef tacos in a corn tortilla with cheese and a rich chili consommé for dipping. Make these amazing tacos for a special occasion!

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Ingredients

Servings

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
4.5 to 5 lbs boneless beef chuck roast*
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 to taste**

For serving:

Corn Tortillas:
Grated Mozzarella cheese or oaxaca cheese
pickled red onions
cilantro

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Instructions

Place the chilis in a saucepan with 3 cups of water and bring it to a full boil on the stove top. Remove the saucepan from the heat and allow the chilis to sit and rehydrate while you’re working on the rest of the recipe.
Transfer the black peppercorns, coriander seed, bay leaves and cinnamon stick to a small skillet and toast over medium-high heat for a couple of minutes. Transfer these spices to a cheesecloth and wrap in kitchen twine to create a removable spice packet. Note: If you have a mortar and pestle, you can crush the spices before making the spice packet. As an alternative, grind the spices using a spice grinder and add them to the sauce directly.
Cut the beef chuck roast into many large chunks and sprinkle all sides with sea salt.
Heat the avocado oil in a large cast iron skillet over high heat until the skillet is sizzling hot. If you have a laser thermometer, wait for the temperature of the skillet to be 400 degrees or above. Sear the chunks of beef on two sides for 3 to 4 minutes, or until a deep golden brown crust forms. Transfer the chunks of seared beef to your slow cooker.
Use the same skillet to sauté the onion. Cook the onion over medium-high heat, stirring frequently, until it has softened. Add the garlic, tomato paste, ground cumin and oregano and continue cooking for another 3 minutes or until very fragrant. Transfer this mixture to the crock pot with the seared beef.
Remove any stems from the chilis and transfer the rehydrated chilis WITH the water you used to soak them into the slow cooker, along with the beef stock, apple cider vinegar, and the spice sachet. Give everything a stir and make sure the beef is covered in liquid as much as possible. Secure the lid on your slow cooker and slow cook on low heat for 8 to 10 hours.
Once the slow cooking has finished, remove the meat from the crock pot and transfer it to a cutting board. Use two forks to shred the meat to your desired consistency, then transfer it to a large bowl.
Transfer the chilis to a blender along with 2 cups of the liquid from the crock pot. Blend until completely smooth (note: you can also use an immersion blender to blend all of the braising liquid) Pour this mixture back into the crock pot. This liquid will now serve three purposes: for dipping the corn tortillas prior to frying the tacos, for pouring on the tacos during the frying process, and for serving as dipping sauce.
Heat a large cast iron skillet with a generous amount of avocado oil or canola oil over high heat. Dip corn tortillas in the birria sauce, then transfer them to the hot cast iron skillet. Immediately sprinkle the corn tortilla with desired amount of cheese. Place the shredded meat on one side of the tortilla. Once the cheese is melted, fold the meat side of the tortilla over, creating a taco.
Drizzle spoonfuls of sauce over the taco, then flip and repeat for the other side. Continue cooking and flipping until the taco reaches your desired level of crisp.
Serve birria tacos with pickled red onions, fresh cilantro, and a bowl or ramekin of the flavorful consommé for dipping the tacos.

Notes

*You can use a combination of beef chuck roast, oxtail, or bone-in beef short ribs.
**Sea salt is needed to season the beef and also to season the sauce. You can wait until the end of the cooking process before adding more salt to the sauce according to your personal taste.