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
- shredded oaxaca cheese (microbial-rennet)
Instructions
- Step: Rinse the dried ancho and guajillo chiles, soak them in boiling water for 15 minutes, and reserve one cup of the soaking liquid.
- Step: Remove the stems and seeds from the rehydrated chiles.
- Step: Place tomato chunks, onion chunks, and the garlic bulb (top cut off) on a foil-lined pan, drizzle with olive oil, season with salt and pepper, and broil for 8-15 minutes until charred.
- Step: Blend the prepared peppers, reserved soaking liquid, roasted tomatoes, onions, roasted garlic cloves, beef stock, chipotle chiles in adobo, vinegar, oregano, cumin, cloves, ginger, and salt until silky smooth.
- Step: Sear the beef roast chunks in a pan over medium-high heat until golden brown.
- Step: Place the seared beef in the crock pot and pour the blended sauce over the meat.
- Step: Add cinnamon sticks, bay leaves, and black peppercorns, stirring to ensure the beef is fully submerged.
- Step: Cook on low for 8-10 hours or on high for 4-6 hours.
- Step: Dip a tortilla into the cooked birria sauce, coating both sides.
- Step: Fry the tortilla in a heated pan until golden brown, then flip and sprinkle with shredded oaxaca cheese until melted.
- Step: Add shredded beef, diced onion, and fresh cilantro to one half of the tortilla.
- Step: Fold the tortilla and fry until crisp on both sides.
- Step: Serve with a bowl of the savory broth and lime wedges.
Notes
You can prepare the birria sauce the day before and marinate the beef overnight for deeper flavor. Monterey Jack cheese is a suitable substitute for Oaxaca cheese.
- Prep Time: 45 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- 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: 7.3 g
- Trans Fat: 0 g
- Carbohydrates: 17.2 g
- Fiber: 3.1 g
- Protein: 38 g
- Cholesterol: 104 mg
Keywords: comfort food, crockpot, birria tacos, Mexican cuisine