Crock Pot Birria Tacos

Name: Crock Pot Birria Tacos
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 8 servings
Ingredients: 3 lbs beef chuck roast (cut into large chunks); 5 count dried guajillo chiles (stems and seeds removed); 2 count dried ancho chiles (stems and seeds removed); 1 count white onion (halved); 5 cloves garlic; 2 count roma tomatoes (halved); 2 tbsp apple cider vinegar; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp ground cumin; 0.5 tsp ground cloves; 2 count bay leaves; 1 count cinnamon stick; 2 tbsp vegetable oil (for searing); salt (to taste); black pepper (to taste); 16 count corn tortillas; 2 cups Oaxaca or mozzarella cheese (shredded); 0.5 cup white onion (finely diced, for garnish); 0.5 cup fresh cilantro (chopped, for garnish); lime wedges (for serving)

Prepare for the most tender and deeply satisfying tacos made with slow-cooked beef chuck roast in a rich adobo sauce. These Crock Pot Birria Tacos capture the essence of traditional Mexican birria, known for its complex flavors and fall-apart tender meat. Served with crispy tortillas filled with cheese and beef, accompanied by a savory consommé for dipping, this dish is perfect for family gatherings or any night of the week.

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505 min total8 servings

Ingredients

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Servings

•3 lbs beef chuck roast (cut into large chunks)
•5 count dried guajillo chiles (stems and seeds removed)
•2 count dried ancho chiles (stems and seeds removed)
•1 count white onion (halved)
•5 cloves garlic
•2 count roma tomatoes (halved)
•2 tbsp apple cider vinegar
•1 tsp dried oregano (preferably Mexican oregano)
•1 tsp ground cumin
•0.5 tsp ground cloves
•2 count bay leaves
•1 count cinnamon stick
•2 tbsp vegetable oil (for searing)
•salt (to taste)
•black pepper (to taste)
•16 count corn tortillas
•2 cups Oaxaca or mozzarella cheese (shredded)
•0.5 cup white onion (finely diced, for garnish)
•0.5 cup fresh cilantro (chopped, for garnish)
•lime wedges (for serving)

Instructions

1
Toast the stemmed and seeded guajillo and ancho chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant.
2
Place the toasted chiles in a bowl and cover with hot water. Let them soak for 30 minutes to rehydrate.
3
Transfer the rehydrated chiles to a blender. Add the halved onion, garlic cloves, halved roma tomatoes, apple cider vinegar, oregano, cumin, and cloves.
4
Pour in 1 cup of the chile soaking liquid. Blend on high until the sauce is completely smooth.
5
Pat the beef chuck roast chunks dry with a paper towel and season generously with salt and pepper.
6
Heat vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until a deep brown crust develops.
7
Place the seared beef into the basin of a 6-quart or larger slow cooker.
8
Pour the blended adobo sauce over the meat. Add the bay leaves and the cinnamon stick. Stir to combine.
9
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is fall-apart tender.
10
Once the beef is tender, remove it from the slow cooker and shred it using two forks.
11
Skim the red-tinted fat from the surface of the cooking liquid and set it aside in a bowl.
12
The remaining liquid in the crock pot is your consommé.
13
Heat a non-stick skillet or griddle over medium heat.
14
Dip one corn tortilla into the reserved fat, coating both sides. Place it on the hot skillet.
15
Top one half with shredded beef and shredded cheese. Fold the tortilla over and cook for 2-3 minutes per side until crispy and the cheese is melted.
16
Serve the hot, crispy tacos immediately with a small bowl of warm consommé for dipping.
17
Garnish the consommé and tacos with diced white onion, fresh cilantro, and a squeeze of lime.