Crockpot Birria Tacos: The Ultimate Fall-Apart Tender Recipe That’ll Change Taco Night Forever
Authentic crockpot birria tacos with fall-apart tender beef slow-cooked in aromatic chile consommé. These crispy, cheese-filled tacos are served with rich dipping broth for the ultimate comfort food experience.
- Prep Time: 30 minutes
- Cook Time: 8-10 hours (LOW) or 5-6 hours (HIGH)
- Total Time: 8 hours 30 minutes - 10 hours 30 minutes
- Yield: 6-8 servings (18-24 tacos)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Birria:
- 3 lbs beef chuck roast, cubed
- 5-6 dried guajillo chiles
- 2-3 dried ancho chiles
- 1 dried chile de árbol (optional)
- 1 white onion, quartered
- 6 garlic cloves
- 3 Roma tomatoes, halved
- 4 cups beef broth
- 1/4 cup apple cider vinegar
- 2 tbsp tomato paste
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp Mexican oregano
- 2 tsp cumin
- 1 tsp coriander
- 1/2 tsp cloves
- 1 tsp black peppercorns
- Salt and pepper to taste
For Tacos:
- 18-24 corn tortillas
- 2 cups Oaxaca cheese, shredded
- 1/2 cup white onion, chopped
- 1/2 cup cilantro, chopped
- Limes, cut into wedges
- Vegetable oil
Instructions
- Prepare Chiles: Toast dried chiles in dry skillet 30-45 seconds per side. Remove stems and seeds. Soak in hot water 15-20 minutes until soft.
- Char Vegetables: In dry skillet over medium-high heat, char onion, garlic, and tomatoes until blackened in spots, about 8-10 minutes.
- Make Sauce: Blend soaked chiles, charred vegetables, tomato paste, vinegar, spices, and 1 cup broth until completely smooth.
- Season Meat: Season beef chunks with salt and pepper on all sides.
- Load Crockpot: Place beef in slow cooker. Pour chile sauce over meat. Add remaining broth, bay leaves, and cinnamon stick. Stir gently.
- Cook: Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours until meat shreds easily.
- Shred Meat: Remove beef and shred with forks. Discard bay leaves and cinnamon. Skim fat from consommé if desired. Return meat to pot for 10-15 minutes.
- Assemble Tacos: Heat skillet over medium. Dip tortilla in consommé. Place on skillet. Add cheese and meat to one half. Fold. Cook 2-3 minutes per side until crispy and golden.
- Serve: Top with onion, cilantro, and lime. Serve with warm consommé for dipping.
Notes
- Chuck roast can be substituted with short ribs for richer flavor
- Make extra consommé—it’s incredible for dipping
- Leftovers taste even better the next day
- Don’t oversoak tortillas or they’ll fall apart
- Use fresh corn tortillas for best results
Find it online: https://recipya.com/easy-crockpot-birria-tacos-recipe-authentic/