Description

Crock Pot Birria Tacos feature tender, slow-cooked beef in a rich, spicy sauce, served in crispy fried corn tortillas. This comforting dish is perfect for family dinners or special occasions, with deep flavors that make each bite unforgettable.

Ingredients

For the Birria:

3 pounds beef chuck roast, cut into large chunks

3 dried guajillo chilies, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

1 onion, quartered

4 garlic cloves

1 14.5 ounce can diced tomatoes

2 cups beef broth

2 tablespoons apple cider vinegar

1 tablespoon dried oregano

2 teaspoons ground cumin

2 bay leaves

1 teaspoon salt

½ teaspoon black pepper

For the Tacos:

Corn tortillas

Oil for frying

Cilantro and diced onion for garnish

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Instructions

Soak the dried chilies in hot water for 15 minutes. Once softened, blend the chilies with the onion, garlic, and tomatoes until smooth.
Place the beef chunks in the crock pot and pour the chili mixture over the beef. Add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and pepper. Stir to combine, cover, and cook on low for 8-10 hours until the beef is tender.
Shred the beef in the crock pot and mix it with the sauce for extra flavor.
Heat oil in a skillet. Dip tortillas into the top fat layer of the broth, then fry them in the hot oil until crispy on both sides.
Fill the tortillas with the shredded beef mixture, fold them, and fry again until they’re crispy on the outside.
Serve the tacos with a side of the leftover broth for dipping, and garnish with cilantro and diced onion.

Notes

If you’re short on time, you can cook the birria on High for 5-6 hours, but cooking on Low results in more tender meat.
If you can’t find guajillo or ancho chilies, substitute with dried chipotle and New Mexico chilies for a similar smoky flavor.
For a lighter option, skip frying the tortillas and serve with soft, un-fried tortillas.
Store any leftover birria mixture in an airtight container in the fridge for 5-6 days or freeze for up to 2-3 months.
Reheat leftover birria in a skillet and serve it over rice or in other tacos, burritos, or quesadillas.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 522
Sugar: 4g
Sodium: 950mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 36g
Cholesterol: 95mg