Description
This Crock Pot Birria Tacos recipe offers a rich and flavorful slow-cooked beef stew inspired by traditional Mexican cuisine. Tender beef chuck roast is simmered all day in a vibrant, smoky chili sauce made from dried guajillo and ancho chilies, garlic, tomatoes, and aromatic spices. The meat is shredded and served in crispy corn tortillas, garnished with fresh cilantro and diced onions, perfect for a comforting and delicious taco experience.
Ingredients
Scale
Meat and Broth
- 3 pounds beef chuck roast
- 2 cups beef broth
Chili Sauce
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 1 can diced tomatoes (14.5 ounces)
- 2 tablespoons white vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
For Serving
- Corn tortillas
- Vegetable oil, for frying
- Fresh cilantro, chopped
- Diced onion
Instructions
- Soak and Prepare Chilies: Remove stems and seeds from the dried guajillo and ancho chilies. Soak them in hot water for 15 minutes to rehydrate and soften.
- Make Chili Sauce: In a blender, combine the soaked chilies with chopped onion, garlic cloves, diced tomatoes, vinegar, oregano, cumin, salt, and pepper. Blend until you get a smooth, thick sauce.
- Assemble in Crock Pot: Place the beef chuck roast in the crock pot. Pour the blended chili sauce over the beef. Add beef broth and bay leaves to the pot.
- Cook the Beef: Cover and cook on low heat for 8 to 10 hours, or until the beef is tender and easily pulls apart with a fork.
- Shred the Meat: Remove the beef from the crock pot. Using two forks, shred the meat finely. Return the shredded beef back into the sauce and stir well to coat.
- Crisp the Tortillas: Heat vegetable oil in a skillet over medium heat. Fry the corn tortillas one at a time until crispy and lightly golden on both sides. Drain on paper towels.
- Assemble Tacos: Fill each fried tortilla with a generous amount of shredded birria beef. Garnish with chopped fresh cilantro and diced onion. Serve immediately while warm.
Notes
- For extra flavor, the shredded beef can be dipped and briefly fried in the birria sauce before filling the tortillas.
- Adjust chili quantities according to your preferred spice level.
- Leftover birria beef can be refrigerated for up to 3 days or frozen for longer storage.
- Use corn tortillas for authenticity, but flour tortillas can be substituted if preferred.
- Serving with a side of consommé made from the cooking juices is a traditional way to enjoy birria tacos.
- Prep Time: 20 minutes
- Cook Time: 8 to 10 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Birria Tacos, Crock Pot Recipe, Slow Cooker Beef, Mexican Tacos, Beef Chuck Roast, Chili Sauce Tacos
