Description
Crock Pot Birria Tacos bring Mexican culinary magic straight to home kitchens with tender, slow-cooked beef rich in complex spices. Crispy tortillas dipped in savory consommé create an irresistible meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 4.5 to 5 lbs boneless beef chuck roast
Dried Chiles and Spices:
- 5 dried ancho chiles
- 4 dried guajillo chiles
- 5 dried arbol chiles
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seed
- 2 bay leaves
- 1 cinnamon stick
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 tablespoons sea salt
Additional Ingredients:
- 3 tablespoons avocado oil
- 1 large yellow onion
- 8 cloves garlic, minced
- 1 quart beef broth
- ⅓ cup apple cider vinegar
- 3 tablespoons tomato paste
- Corn tortillas, for serving
- Grated mozzarella cheese or oaxaca cheese, for serving
- Pickled red onions, for serving
- Cilantro, for serving
Instructions
- Submerge dried chiles in a saucepan with of boiling water, allowing them to rehydrate and soften for approximately 15-20 minutes.
- In a dry skillet, gently toast whole black peppercorns, coriander seeds, bay leaves, and cinnamon stick until fragrant, then carefully wrap the toasted spices in a cheesecloth to create a compact spice packet.
- Generously season beef chunks with coarse sea salt, then sear in hot avocado oil over high heat until a rich golden-brown crust develops on all sides, creating deep flavor layers.
- In the same skillet, sauté diced onions and minced garlic until translucent, then incorporate tomato paste, ground cumin, and dried oregano, stirring to release aromatic oils.
- Transfer the sautéed aromatics into the slow cooker alongside the seared beef chunks, creating a flavorful base for the birria.
- Pour rehydrated chile liquid, beef stock, apple cider vinegar, and nestle the prepared spice packet into the slow cooker, ensuring all ingredients are well combined.
- Cook on low temperature for 8-10 hours until beef becomes incredibly tender and easily shreds with a fork.
- Remove beef and shred meticulously, then blend the remaining cooking liquid into a smooth, rich chile sauce.
- Return shredded beef to the slow cooker and mix with the blended sauce, ensuring even distribution of flavors.
- Dip corn tortillas into the consommé, then layer with shredded cheese and beef in a hot skillet, creating crispy, flavor-packed birria tacos.
- Serve hot, garnished with pickled red onions, fresh cilantro, and a small bowl of consommé for additional dipping.
Notes
- Perfectly tender birria requires slow cooking for 8-10 hours, allowing deep flavor development and meat to become melt-in-your-mouth delicious.
- Creating a homemade spice packet with whole peppercorns, coriander, bay leaves, and cinnamon elevates the traditional flavor profile beyond basic seasoning.
- Searing beef chunks before slow cooking locks in rich, caramelized flavors and creates a beautiful golden-brown exterior that enhances overall taste.
- Blending rehydrated dried chiles creates an authentic Mexican sauce base that transforms ordinary tacos into restaurant-quality street food experience.
- Dipping corn tortillas in consommé before frying with cheese produces crispy, flavorful quesabirria tacos with an irresistible texture and depth of flavor.
- Serving with fresh pickled onions and cilantro adds bright, tangy contrast to the rich, deeply spiced beef, creating a balanced and memorable meal.
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Category: Dinner, Lunch, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 435 cal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 135 mg