4.5 from 6 votes
Crockpot Birria Tacos
This delightful recipe is easy to follow and perfect for any occasion.
Prep Time
15 mins
Cook Time
8 hrs
Additional Time
20 mins
Total Time
8 hrs 15 mins
Servings: 4
Calories: 586 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the Sauce
- 2 dried Guajillo peppers
- ⅓ cup (80g) Chipotle paste (Chipotle in adobo)
- ¼ cup (60ml) red wine vinegar
- 1 tbsp Worcestershire sauce
- 5 fresh tomatoes , seeds removed
- 1 tbsp tomato puree
- 1 onion , roughly chopped
- 4 garlic cloves
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 1 tbsp fresh oregano (optional)
- 2 beef stock cubes , crumbled
- 3 bay leaves
- 1 cinnamon stick
For the Birria
- 2 pounds (900g) chuck steak / brisket/ braising steak, cubed
- 1 cup (240ml) water
To serve
- 8 corn tortillas or as needed
- 1 cup (225g) grated mozzarella or Oaxaca cheese if you can find it
- 1 onion diced
- cilantro (coriander)
- limes
Instructions
- Put the dried peppers in a bowl and cover with boiling water. Leave them to soak for about 20 minutes until softened. Discard the water, pull out the stems and remove the seeds.
- Add all the ingredients for the sauce to a food processor and blend until smooth.
- Pour the blended paste into your slow cooker and add the meat, stirring to combine.
- Top with water, add the bay leaves and cinnamon stick, cover and cook for 8-10 hours on HIGH or 6-8 hours on LOW setting. You can even cook the stew overnight if you like.
- Shred the beef using two forks. Strain the sauce into a bowl and discard the cinnamon and bay leaves.
- Dip a corn tortilla into the sauce to coat.
- Add to a non-stick skillet set over medium heat. Cover one side of the tortilla with the cheese and top with a generous amount of the meat. Pour a little sauce over the beef, close the tortilla and pan fry on both sides until the cheese has melted and the tortilla is crispy.
- Repeat to make the birria tacos – don’t stack them on top of each other as the heat will soften the tortillas.
- Serve with cilantro, onion, lime wedges and a small bowl of the sauce for dipping!
Cup of Yum
Nutrition Information
Calories
586kcal
(29%)
Carbohydrates
39g
(13%)
Protein
62g
(124%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
163mg
(54%)
Sodium
1760mg
(73%)
Potassium
1421mg
(41%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
1834IU
(37%)
Vitamin C
27mg
(30%)
Calcium
296mg
(30%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 586
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 39g | 13% |
| Protein | 62g | 124% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 163mg | 54% |
| Sodium | 1760mg | 73% |
| Potassium | 1421mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 1834IU | 37% |
| Vitamin C | 27mg | 30% |
| Calcium | 296mg | 30% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.