Crock Pot Birria Tacos

Craving authentic, flavor-packed birria tacos but intimidated by the traditional long braising process? Look no further than these Crock Pot Birria Tacos, a simplified yet incredibly delicious version that delivers all the succulent, savory goodness with minimal fuss. This recipe is your ticket to restaurant-quality birria from the comfort of your own kitchen, making it perfect for busy weeknights or relaxed weekend gatherings.

Key Ingredients for Crock Pot Birria Tacos

• 2.5 – 3 lbs beef chuck roast, trimmed of excess fat and cut into large chunks
• 1 tablespoon olive oil
• 1 large white onion, quartered
• 6 cloves garlic, peeled
• 2 dried guajillo chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 1 tablespoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 tablespoon apple cider vinegar
• 4 cups low-sodium beef broth
• 1 (15 ounce) can diced tomatoes, undrained
• Salt and freshly ground black pepper to taste
• Corn tortillas, for serving
• Toppings: Chopped white onion, fresh cilantro, lime wedges, your favorite salsa, shredded Monterey Jack or Oaxaca cheese

How to Make Crock Pot Birria Tacos

This Crock Pot Birria Tacos recipe is designed for maximum flavor with minimum effort. Imagine fork-tender, deeply savory braised beef that practically melts in your mouth, all achieved with the magic of your slow cooker. The process is wonderfully straightforward, allowing you to set it and forget it, and the result is a complex, rich flavor profile that will have everyone asking for seconds. This dish is perfect for those who love bold, comforting flavors without spending hours over a hot stove. Prep time is approximately 20 minutes, with a cooking time of 6-8 hours on low or 3-4 hours on high.

Step-by-Step Instructions

1. Sear the Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the beef chunks generously with salt and pepper. Sear the beef in batches until browned on all sides. This step is crucial for developing deep flavor. Once seared, transfer the beef to your slow cooker.
2. Prepare the Chili Paste: While the beef is searing, place the dried guajillo and ancho chilies in a heatproof bowl. Pour enough boiling water over them to cover and let them soak for about 15-20 minutes, or until softened.
3. Blend the Aromatics and Spices: Drain the rehydrated chilies, reserving about 1/2 cup of the soaking liquid. In a blender, combine the softened chilies, quartered onion, peeled garlic cloves, Mexican oregano, cumin, smoked paprika, ground cloves, cayenne pepper (if using), apple cider vinegar, and the reserved chili soaking liquid. Blend until you have a smooth paste.
4. Deglaze and Combine: If you used a skillet for searing the beef, carefully pour about 1/2 cup of the beef broth into the hot skillet and scrape up any browned bits from the bottom – this is pure flavor! Pour this liquid into the blender with the chili paste and blend again to ensure everything is well combined.
5. Add to Slow Cooker: Pour the blended chili paste mixture over the seared beef in the slow cooker. Add the remaining beef broth and the can of undrained diced tomatoes. Stir everything to ensure the beef is mostly submerged in the liquid.
6. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is incredibly tender and easily shreds with a fork.
7. Shred the Birria: Once the beef is cooked, remove it from the slow cooker and place it in a large bowl or on a cutting board. Using two forks, shred the beef.
8. Strain and Reduce the Consomé (Optional but Recommended): Strain the liquid from the slow cooker, discarding the solids. Return the liquid to the slow cooker or a saucepan on the stovetop. If you want a richer, more concentrated consomé for dipping, simmer the liquid over medium heat until it has reduced slightly and thickened to your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
9. Prepare the Tortillas: For authentic birria tacos, you’ll want to get a little of that flavorful fat from the consomé. Ladle some of the rendered fat from the top of the consomé (or skim some from the slow cooker liquid before straining) into a non-stick skillet over medium heat. Dip each corn tortilla into the consomé-dipped fat, then briefly cook each side in the skillet until lightly golden and slightly crispy.
10. Assemble the Tacos: Place a generous portion of shredded birria beef onto each consomé-dipped tortilla. Top with chopped white onion, fresh cilantro, and your favorite salsa. Serve immediately with extra consomé for dipping, lime wedges on the side.

Why You’ll Love This Crock Pot Birria Tacos

This Crock Pot Birria Tacos recipe is an absolute game-changer for any taco lover. The star of the show, of course, is the impossibly tender, intensely flavorful shredded beef, slow-cooked to perfection and imbued with a complex blend of smoky chilies and aromatic spices. The best part? Making this incredibly satisfying meal from scratch is significantly more budget-friendly than ordering at your favorite taqueria, offering you that authentic taste without breaking the bank. Imagine the rich, savory aroma filling your kitchen as the beef braises – it’s an experience that promises pure culinary joy, much like a slow-cooked pot roast but even more exciting with its vibrant taco twist. Don’t wait to elevate your taco Tuesday or any day; give these Crock Pot Birria Tacos a try and prepare to be amazed.

The vibrant garnishes, like the crisp chopped onion, fresh, zesty cilantro, and a squeeze of bright lime juice, are the perfect counterpoints to the deep, savory beef, creating a symphony of flavors and textures in every bite. This dish is more than just a meal; it’s an invitation to a culinary adventure that’s surprisingly easy to embark on. So go ahead, gather your ingredients, and let your slow cooker do the heavy lifting – your taste buds will thank you for it.

Storing and Reheating Tips

You can store leftover Crock Pot Birria Tacos in an airtight container in the refrigerator for up to 3-4 days. For optimal flavor, it’s best to store the shredded beef and the consomé separately.

To reheat:

• Stovetop: Place the shredded beef in a skillet over medium heat with a splash of the reserved consomé. Cook until heated through, stirring occasionally. Warm the consomé in a separate small saucepan until hot.
• Microwave: Place the shredded beef in a microwave-safe dish with a tablespoon or two of consomé. Cover loosely and microwave on high for 1-2 minutes, stirring halfway through, until heated through. Warm the consomé separately.
• Freezing: For longer storage, freeze the shredded birria beef and the consomé in separate freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

These Crock Pot Birria Tacos are the ultimate comfort food, offering a deep, satisfying flavor that’s incredibly easy to achieve. Give this recipe a try for a truly memorable meal that will impress your family and friends. You won’t regret the rich, homemade taste you get from your slow cooker!

try also : 

• Lentil and Sweet Potato Salad
• Cranberry Brie Bites
• Crispy Sweet Potato Bites
• Matcha Cake Recipe
• find more in Pinterest

Crock Pot Birria Tacos

Craving authentic, flavor-packed birria tacos but intimidated by the traditional long braising process? Look no further than these Crock Pot Birria Tacos, a simplified yet incredibly delicious version that delivers all the succulent, savory goodness with minimal fuss.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

Beef Roast

• 2.5 – 3 lbs beef chuck roast, trimmed of excess fat and cut into large chunks
• 1 tablespoon olive oil
• 1 large white onion, quartered
• 6 cloves garlic, peeled
• 2 dried guajillo chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 1 tablespoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper optional, for extra heat
• 1 tablespoon apple cider vinegar
• 4 cups low-sodium beef broth
• 1 (15 ounce) can diced tomatoes, undrained
• Salt and freshly ground black pepper to taste

For Serving

• Corn tortillas
• Toppings: Chopped white onion, fresh cilantro, lime wedges, your favorite salsa, shredded Monterey Jack or Oaxaca cheese

Equipment

• Slow Cooker
• Large skillet
• Dutch oven
• Blender
• Large Bowl
• Cutting board
• Saucepan
• Non-stick skillet

Method

 

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the beef chunks generously with salt and pepper. Sear the beef in batches until browned on all sides. This step is crucial for developing deep flavor. Once seared, transfer the beef to your slow cooker.
   1 tablespoon olive oil, 2.5 – 3 lbs beef chuck roast, trimmed of excess fat and cut into large chunks
2. While the beef is searing, place the dried guajillo and ancho chilies in a heatproof bowl. Pour enough boiling water over them to cover and let them soak for about 15-20 minutes, or until softened.
   2 dried guajillo chilies, stems and seeds removed, 2 dried ancho chilies, stems and seeds removed
3. Drain the rehydrated chilies, reserving about 1/2 cup of the soaking liquid. In a blender, combine the softened chilies, quartered onion, peeled garlic cloves, Mexican oregano, cumin, smoked paprika, ground cloves, cayenne pepper (if using), apple cider vinegar, and the reserved chili soaking liquid. Blend until you have a smooth paste.
   1 large white onion, quartered, 6 cloves garlic, peeled, 1 tablespoon Mexican oregano, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground cloves, 1/4 teaspoon cayenne pepper, 1 tablespoon apple cider vinegar
4. If you used a skillet for searing the beef, carefully pour about 1/2 cup of the beef broth into the hot skillet and scrape up any browned bits from the bottom – this is pure flavor! Pour this liquid into the blender with the chili paste and blend again to ensure everything is well combined.
   4 cups low-sodium beef broth
5. Pour the blended chili paste mixture over the seared beef in the slow cooker. Add the remaining beef broth and the can of undrained diced tomatoes. Stir everything to ensure the beef is mostly submerged in the liquid.
   4 cups low-sodium beef broth, 1 (15 ounce) can diced tomatoes, undrained
6. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is incredibly tender and easily shreds with a fork.
7. Once the beef is cooked, remove it from the slow cooker and place it in a large bowl or on a cutting board. Using two forks, shred the beef.
8. Strain the liquid from the slow cooker, discarding the solids. Return the liquid to the slow cooker or a saucepan on the stovetop. If you want a richer, more concentrated consomé for dipping, simmer the liquid over medium heat until it has reduced slightly and thickened to your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
   Salt and freshly ground black pepper to taste
9. For authentic birria tacos, you’ll want to get a little of that flavorful fat from the consomé. Ladle some of the rendered fat from the top of the consomé (or skim some from the slow cooker liquid before straining) into a non-stick skillet over medium heat. Dip each corn tortilla into the consomé-dipped fat, then briefly cook each side in the skillet until lightly golden and slightly crispy.
   Corn tortillas
10. Place a generous portion of shredded birria beef onto each consomé-dipped tortilla. Top with chopped white onion, fresh cilantro, and your favorite salsa. Serve immediately with extra consomé for dipping, lime wedges on the side.
    Toppings: Chopped white onion, fresh cilantro, lime wedges, your favorite salsa, shredded Monterey Jack or Oaxaca cheese

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For optimal flavor, it’s best to store the shredded beef and the consomé separately. Reheat on the stovetop or in the microwave.