Description
Make delicious Crock Pot Birria Tacos at home with this easy recipe! Slow-cooked, tender beef is packed with flavor and perfect for tacos dipped in rich, savory broth.
Ingredients
Scale
- 12 guajillo chiles
- 5 ancho chiles
- 2 tbsp olive oil
- 1 medium onion, cut into chunks
- 1 bulb garlic
- 2 large tomatoes, cut into chunks
- 3 tsp salt, divided
- 1 tsp black pepper
- 2 cups beef stock
- 7 oz can chipotle chiles in adobo sauce
- 2 tbsp apple cider vinegar
- 1 tsp Mexican oregano
- 1 tsp cumin
- 1 tsp ground cloves
- 1 tsp ground ginger
- 3–4 lbs boneless beef roast, cut into large chunks
- 1 tsp black peppercorns
- 2 bay leaves
- 2 cinnamon sticks
- Corn and flour tortillas
- 1 bunch cilantro, chopped
- 1 small red onion, chopped
- 1 small white onion, chopped
- 1–2 limes, cut into wedges
- Oaxaca cheese, shredded
Instructions
- Step: Rinse dried ancho and guajillo chiles, cover with water, boil, then soak for 15 minutes. Reserve one cup of soaking liquid.
- Step: Remove stems and seeds from rehydrated chiles.
- Step: Roast tomatoes, onion chunks, and garlic bulb (cut-side up) on a baking sheet drizzled with olive oil, salt, and pepper under a high broiler for 8-15 minutes until charred.
- Step: Blend rehydrated peppers, reserved soaking liquid, roasted vegetables (squeezed from garlic skins), beef stock, chipotle chiles, vinegar, and spices until smooth.
- Step: Sear beef chunks in a pan until golden brown.
- Step: Place beef in crock pot, pour blended sauce over, and add cinnamon sticks, bay leaves, and peppercorns.
- Step: Cook on low for 8-10 hours or high for 4-6 hours until tender.
- Step: Dip tortillas into the fat-topped sauce, fry in a pan, add cheese, shredded beef, onion, and cilantro, then fold and crisp both sides.
- Step: Serve with extra broth for dipping and lime wedges.
Notes
You can prepare the sauce and marinate the beef overnight in the refrigerator for deeper flavor. Leftovers are excellent for birria ramen, stew, or nachos.
- Prep Time: PT45M
- Cook Time: PT480M
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 324 kcal
- Sugar: 4.5 g
- Sodium: 187 mg
- Fat: 10.8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 17.2 g
- Fiber: 3.1 g
- Protein: 38 g
- Cholesterol: 104 mg
Keywords: birria tacos, crockpot, mexican, beef, dinner, tacos