why make this recipe
Crock Pot Birria Tacos are a delicious and fun way to enjoy a savory meal. These tacos are not only juicy and packed with flavor, but they also offer a unique twist on traditional tacos. The slow cooking method makes the beef incredibly tender, and the crispy tortillas add a wonderful texture. Plus, it’s a great dish for gatherings since you can prepare most of it ahead of time, allowing you to spend more time with your family and friends.
how to make Crock Pot Birria Tacos
Ingredients:
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 1 can diced tomatoes (14.5 ounces)
- 2 cups beef broth
- Corn tortillas
- Fresh cilantro and diced onion, for topping
Directions:
- Begin by placing the dried chilies in hot water. Let them soak for about 15 minutes until they are soft.
- Once softened, transfer the chilies to a blender. Add the onion, garlic, and diced tomatoes. Blend until the mixture is smooth.
- In your slow cooker, place the beef chuck roast. Pour the blended chile sauce over the meat.
- Add the beef broth, along with any extra seasonings like vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Cover the slow cooker and cook on low for 8 to 10 hours, or until the beef easily falls apart.
- When ready, remove the beef from the cooker and shred it using two forks. Return the shredded beef to the sauce to soak up all the flavor.
- In a skillet, warm some oil and fry the corn tortillas until they are crispy. Fill them with the shredded beef, then top with fresh cilantro and diced onion before serving.
how to serve Crock Pot Birria Tacos
Serve these tacos hot, freshly filled with the juicy shredded beef. Garnish with cilantro and diced onions for an extra layer of flavor. They pair well with lime wedges on the side, giving you the option to add a splash of citrus to each bite.
how to store Crock Pot Birria Tacos
To store any leftovers, keep the shredded beef and sauce in an airtight container in the refrigerator. They should stay fresh for up to 3 days. For the corn tortillas, it’s best to store them separately in a sealed bag. Reheat the beef before assembling new tacos.
tips to make Crock Pot Birria Tacos
- Feel free to adjust the number of chilies to match your spice preference.
- For added flavor, marinate the beef overnight in the chile sauce before cooking.
- Make sure to fry the tortillas just before serving for the best crispy texture.
variation
You can experiment with different types of meat such as lamb or chicken instead of beef. Additionally, if you prefer a vegetarian option, try using mushrooms or jackfruit for a tasty alternative.
FAQs
Can I use fresh chilies instead of dried?
Yes, you can use fresh chilies, but be aware they may change the flavor slightly and could be spicier.
How do I know when the beef is done?
The beef should be very tender and easy to shred with a fork. If it feels tough, give it more time to cook.
Can I freeze the leftovers?
Absolutely! Place the beef and sauce in a freezer-safe container. They can be frozen for up to 3 months. Just thaw and reheat before serving.
Crock Pot Birria Tacos
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Diet: None
Description
Savory and juicy Crock Pot Birria Tacos featuring tender beef chuck roast, crispy tortillas, and vibrant toppings.
Ingredients
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 1 can diced tomatoes (14.5 ounces)
- 2 cups beef broth
- Corn tortillas
- Fresh cilantro, for topping
- Diced onion, for topping
Instructions
- Begin by placing the dried chilies in hot water. Let them soak for about 15 minutes until they are soft.
- Once softened, transfer the chilies to a blender. Add the onion, garlic, and diced tomatoes. Blend until the mixture is smooth.
- In your slow cooker, place the beef chuck roast. Pour the blended chile sauce over the meat.
- Add the beef broth, along with any extra seasonings like vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Cover the slow cooker and cook on low for 480 to 600 minutes, or until the beef easily falls apart.
- When ready, remove the beef from the cooker and shred it using two forks. Return the shredded beef to the sauce to soak up all the flavor.
- In a skillet, warm some oil and fry the corn tortillas until they are crispy. Fill them with the shredded beef, then top with fresh cilantro and diced onion before serving.
Notes
Adjust the number of chilies to match your spice preference. Marinate the beef overnight in the chile sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Birria Tacos, Slow Cooker, Mexican Food, Tacos, Beef Tacos
