Description
Crock Pot Birria Tacos: rich, tender, and bursting with deep Mexican-inspired flavor, all made easy in your slow cooker.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 1 tbsp olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 can (14.5 oz) diced tomatoes
- 3 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp ground cloves
- 1 tsp salt
- ½ tsp black pepper
- 2 bay leaves
- 12 corn tortillas
- 1½ cups shredded mozzarella or Oaxaca-style cheese
- ½ cup chopped white onion
- ½ cup chopped cilantro
- Lime wedges
Instructions
- Heat olive oil in a skillet over medium heat. Sear beef chunks on all sides until browned. Transfer to the slow cooker.
- In the same skillet, add onion and garlic and sauté for 2–3 minutes until softened.
- Add dried chiles, diced tomatoes, beef broth, vinegar, cumin, oregano, paprika, cloves, salt, and pepper. Simmer for 5 minutes.
- Carefully blend the sauce until smooth.
- Pour the sauce over the beef in the slow cooker and add bay leaves.
- Cover and cook on low for 8 hours, or until the beef is very tender and easily shreds.
- Remove beef, shred with forks, and return to the sauce. Remove bay leaves.
- Heat a skillet over medium heat. Dip tortillas into the birria sauce, then place in the skillet.
- Add shredded beef and cheese, fold tortillas, and cook until crispy and melted on both sides.
- Serve hot with chopped onion, cilantro, lime wedges, and extra sauce for dipping.
Notes
- Gluten-free as written.
- For deeper flavor, simmer the sauce a few extra minutes before blending.
- If your slow cooker is small, cut beef into smaller chunks to ensure even cooking.
- Leftovers can be stored in the refrigerator for 3–4 days and reheated in a skillet or microwave.
- Freeze sauce and beef separately for longer storage; reheat together when ready to use.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: Approximately 480
- Sugar: Approximately 6 g
- Sodium: Approximately 900 mg
- Fat: Approximately 27 g
- Saturated Fat: Approximately 12 g
- Unsaturated Fat: Approximately 12 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 46 g
- Fiber: Approximately 4 g
- Protein: Approximately 28 g
- Cholesterol: Approximately 120 mg
Keywords: Crock Pot Birria Tacos, slow cooker Birria, beef Birria, birria tacos, Mexican birria, cheesy birria tacos