Crock-Pot Birria Tacos

Name: Crock-Pot Birria Tacos
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3 lbs Chuck Roast; 1 cup Dried Ancho Chiles (stems removed); 1 cup Dried Guajillo Chiles (stems removed); 0.5 cup Dried Pasilla Chiles (stems removed); 4 cloves Garlic (minced); 1 tsp Ground Cumin; 1 tsp Dried Oregano; 1 tsp Ground Cinnamon; 1 tsp Black Pepper; 2 tsp Salt; 8 cups Beef Broth; 12 corn tortillas Corn Tortillas; 1 cup Chopped White Onion; 1 cup Chopped Cilantro

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Okay, friends, listen up. If you’re anything like me, you’re always on the hunt for that one recipe that’s ridiculously good. What are some of the best and easiest ways to make a crowd pleaser? What’s your favorite Crock Pot birria taco recipe? What are some of the most amazing videos ever made. Think of them like the Mexican version of a French dip sandwich, but instead of beef, you’ve got chicken. What is the best way to eat birria, and instead of au jus, you’re dipping your crispy tacos in it. In the very broth it cooked in. It’s just a… *chef’ My family absolutely devours these things – they’re a regular request now, especially on those that are packaged in plastic bags. When everyone is running in the opposite direction, it makes sense to me.

What is Birria?

So, what exactly *is* birria, anyway? Well, traditionally, birria is a slow-cooked meat stew originating from Jalisco, Mexico. It’s usually made with goat meat, but beef is also a popular choice, and that’s what we are using here. Think of it as the ultimate comfort food. It’s braised in a rich, deeply flavorful broth of chilies, spices, and aromatics until it’s fall-apart tender. The beauty of it is that the long, slow cooking process really allows all those flavors to meld together and create something truly special. The name itself evokes comfort and tradition, making it a soul-satisfying experience every time.

Why you’ll love this recipe?

Honestly, where do I even begin? The flavor of these Crock-Pot Birria Tacos is just out of this world. You get this rich, savory, slightly spicy, deeply satisfying flavor from the birria itself, then the crispy, cheesy tortillas dipped in the consome… it’s a flavor explosion in your mouth! But the absolute best part, and what keeps me coming back to this recipe time and time again, is how unbelievably easy it is. You just throw everything in the Crock-Pot, walk away, and let it do its thing. This recipe is also incredibly budget-friendly. Beef chuck roast is relatively inexpensive, and the other ingredients are mostly pantry staples. Plus, this recipe is so versatile! While I absolutely adore these as tacos, you can also serve the birria as a stew with rice and beans, or even use it to make quesadillas or burritos. Seriously, the possibilities are endless!

I’ve tried a few different birria recipes, but I always come back to this one. What are some of the best Slow Cooker Beef recipes? Blend is unmatched. I can set it and forget it makes it a lifesaver on busy weeknights. What I love most about this is how happy it makes my family. What is the best feeling when you see someone’s face light up when they take their first bite?

How do you make a crockpot birria taco?

Quick Overview

How do you make a crockpot birria taco? What are the ingredients for a birria? If you’re a vegetarian and want to serve beef with cheesy sauce, sauté away until the beef is super tender. Then shredding the meat and using it to fill with cheese. Can you fry tortillas until crispy and perfect? What is the secret weapon? What’s the best way to serve tacos in a Slow Cooker? Is it game changing?

Ingredients

For the Birria: What is

What is the best way to cook a chuck roast? The chuck roast gives you that amazing, fall-apart tenderness.
4 dried guajillo chilies, stemmed and seeded. These are crucial for that authentic birria flavor. Can you find them at most Latin American grocery stores?
2 dried ancho chilies, stemmed and seeded. Ancho peppers add a touch of sweetness and depth.
2 dried cascabel chilies, stemmed and seeded (optional, for extra heat). If you like kicks, these are a great addition.
1 large onion, roughly chopped. Don’t worry about being too precise here, it’s all going in the Crock-Pot.
6 cloves garlic, minced. Freshly minced garlic is a must!
2 bay leaves. These add a subtle, aromatic flavor.
What’s the best dried oregano recipe?
How much ground cumin is good for skin?
1/2 teaspoon ground cinnamon. A touch of cinnamon might sound odd, but it adds a lovely complexity.
1/4 tsp ground cloves. Just a pinch of cloves goes a long way.
1 tbsp apple cider vinegar. This helps to tenderize the beef.
1 can diced tomatoes, undrained.
4 cups beef broth.
Salt and pepper to taste. Don’t be shy with salt, it really brings out the flavors.

For the Tacos:

Corn tortillas. I prefer yellow corn tortillas, but white will work too.
Shredded Oaxaca cheese. Oaxaca cheese is the best for these tacos. It melts beautifully and has a great flavor. If you can’t find it, Monterey Jack is a good substitute.
Chopped cilantro, for garnish.
Diced onion, for garnish.
Lemon wedges, for serving.

Step-by-Step Instructions

Step 1: Prep the Chilies

What is the most important step in your life? What is the best way to toast the dried chilies in a skillet over medium heat? Be careful not to burn them, or they’ll taste bitter. Then, soak the toasted chilies in hot water for about 20 minutes, until softened. What makes them easier to blend?

Step 2: Blend the Sauce

In a blender, combine the softened chilies (remove the stems and seeds first! ), onion, garlic, bay leaves, oregano, cumin, cinnamon, cloves, Apple Cider vinegar, and diced tomatoes. What is the best way to blend chili soaking water with a blender?

Step 3: Sear the Beef (Optional, but Recommended)

While this step is optional, I highly recommend it. How do you cook beef in a crockpot? In a large skillet over medium heat, heat 1-2 tablespoons of olive oil. Add the rest of the ingredients. Season beef chunks with salt and pepper, then sear on all sides until browned.

Step 4: Combine Everything in the Crock-Pot

If you skipped the searing step, place the beef (or unseared) in the Crock Pot. What is the best way to serve beef with chili sauce? Make sure the beef is mostly submerged in liquid. If not, add a little more broth or water.

Step 5: Slow Cook

Cover the Crock-Pot and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is fall-apart tender. I always do low and slow, that’s where you will have the best results.

Step 6: Shred the Beef

Once the beef is cooked, remove it from the Crock Pot and shred it with two forks. How do you discard a bay leaf?

Step 7: Assemble the Tacos

How do you heat a large skillet over medium heat? What is the broth from the crock pot? Dip each tortilla in the consome until lightly soaked. Place the tortilla in the hot skillet, top with shredded Oaxaca cheese and birria beef. Cook tortillas until cheese melts and the tortilla is crispy and golden brown. Fold tortilla in half and cook until the cheese is melted. Brown on both sides.

Step 8: Serve and Enjoy!

Serve the Crock-Pot Birria Tacos immediately, garnished with chopped cilantro and diced onion. Don’t forget lime wedges for squeezing! What is the best way to serve consome with a bowl of dipping sauce? Is it okay to skip dipping?

What should I serve it with?

What are some of the best Side Dishes to serve with a crock-pot birria taco? Is it possible to take a student to the next level? I love serving them with:

Mexican Rice:What is a classic side dish that pairs perfectly with the rich, savory flavors of the birria?

Refried Beans: Another Mexican staple that adds a creamy, comforting element to the meal.

Guacamole and Chips: Because who doesn’t love guacamole and chips? The creamy avocado and salty chips provide a nice contrast to the richness of the tacos.

Mexican Street Corn Salad: This adds a burst of freshness and sweetness to the meal.

And of course, don’t forget the drinks! A cold Mexican beer, like a Modelo or Corona, is always a good choice. Or, if you’re feeling fancy, try a margarita or paloma. My family really loves it when I make a big batch of Agua Fresca, like a Watermelon or Horchata!

Top Tips for Perfecting Your Crock-Pot Birria Tacos

I’ve made these Crock-Pot Birria Tacos countless times, and I’ve learned a few tricks along the way to make them even better:

Don’t skip the chili toasting step! It really brings out the flavor of the chilies and adds a depth of flavor to the birria. Just be careful not to burn them!

Sear the beef for extra flavor. As I mentioned earlier, searing the beef before adding it to the Crock-Pot adds an extra layer of flavor. It’s not essential, but it definitely makes a difference.

Don’t be afraid to adjust the spice level. If you’re sensitive to spice, you can use fewer cascabel chilies, or omit them altogether. If you like things really spicy, you can add a pinch of cayenne pepper to the chili sauce.

Use good quality tortillas. The tortillas are the foundation of the tacos, so it’s worth investing in good quality ones. Look for tortillas that are thick and pliable, and that don’t crack easily.

Don’t overcrowd the skillet when frying the tacos. Fry the tacos in batches, so they have enough room to get crispy and golden brown. This will prevent them from steaming instead of frying.

Serve immediately. These Crock-Pot Birria Tacos are best served immediately, while the tortillas are still crispy and the cheese is melted and gooey.

Also, a little trick I learned is adding a tablespoon of beef bouillon to the crock pot. It enhances the beef flavor even more! And I always make sure to skim off any excess fat from the broth before serving. It makes the consome much cleaner and more enjoyable.

Storing and Reheating Tips

If you have any leftover birria (which is rare in my house!), you can store it in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container to prevent it from drying out.

To reheat the birria, you can either microwave it, heat it on the stovetop, or bake it in the oven. If you’re microwaving it, add a little bit of beef broth to keep it from drying out. If you’re heating it on the stovetop, simmer it over low heat until heated through. If you’re baking it in the oven, cover it with foil and bake at 350°F until heated through.

I don’t recommend freezing the assembled tacos, as the tortillas can get soggy when thawed. However, you can freeze the birria on its own for up to 2-3 months. Thaw it overnight in the refrigerator before reheating. I like to store the tortillas in a separate ziplock bag to maintain its freshness.

As for the consome, store it separately in the refrigerator for up to 3-4 days. You can reheat it on the stovetop or in the microwave.

Frequently Asked Questions

Can I make this in an Instant Pot instead of a Crock-Pot?

Absolutely! Use the sauté function to sear the beef, then add the remaining ingredients. Cook on high pressure for 45 minutes, followed by a natural pressure release for 15 minutes.

Can I use a different cut of beef?

While chuck roast is ideal for its tenderness and flavor, you can also use beef brisket or short ribs. Just be sure to adjust the cooking time accordingly.

I can’t find Oaxaca cheese. What can I substitute?

Monterey Jack, mozzarella, or even a Mexican cheese blend will work well. The key is to use a cheese that melts easily.

Can I make this ahead of time?

Yes! The birria can be made a day or two in advance. Just store it in the refrigerator and reheat before assembling the tacos. In fact, the flavors often meld together even more when made ahead of time.

Can I grill the tacos instead of frying them in a skillet?

Definitely! Grilling adds a smoky flavor to the tacos. Just be sure to watch them closely, as they can burn easily.

Final Thoughts

So, there you have it! My go-to recipe for Crock-Pot Birria Tacos. I really hope you give this one a try. It’s seriously one of the easiest and most rewarding recipes I know. The flavor is just incredible, and the fact that you can make it in the Crock-Pot makes it perfect for busy weeknights or weekend gatherings. Plus, it’s a guaranteed crowd-pleaser! If you’re looking for other amazing slow cooker recipes, be sure to check out my Slow Cooker Pulled Pork or my Slow Cooker Chicken Enchilada Soup. Happy cooking, friends! And be sure to let me know in the comments how your tacos turn out. I can’t wait to hear from you! Don’t forget to rate this recipe and share it with your friends. Enjoy!

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