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Crock Pot Birria Tacos (Easy & Authentic)
Anderson Jorge

Crock Pot Birria Tacos

Crock Pot Birria Tacos (Easy & Authentic)
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 –3 lbs 900 g–1.3 kg beef chuck roast – ideal for slow cooking
  • 4 dried guajillo chilies – adds authentic flavor
  • 2 –3 chipotle peppers in adobo – smoky heat
  • 1 small onion – sliced
  • 6 cloves garlic – smashed
  • 2 cups 480 ml beef broth – base for consommé
  • 1 cup 240 ml crushed tomatoes – richness
  • 1 tablespoon apple cider vinegar – balance
  • 1 teaspoon cumin – warm spice
  • 1 teaspoon dried oregano – earthy flavor
  • ½ teaspoon cinnamon – signature depth
  • 2 bay leaves – aromatic base
  • Salt and pepper – to taste
  • Corn tortillas – for tacos
  • 1 cup 100 g shredded mozzarella or Oaxaca cheese – for quesabirria
  • Fresh cilantro – chopped
  • Diced white onion – topping
  • Lime wedges – for serving

Method
 

  1. Toast dried chilies lightly, then soak in hot water until softened
  2. Blend chilies with tomatoes, garlic, spices, vinegar, and broth into a smooth sauce
  3. Season beef with salt and pepper
  4. Place beef in slow cooker and pour sauce over it
  5. Add onion and bay leaves
  6. Cook on low for 8–10 hours until meat is tender and shreddable
  7. Remove beef and shred with forks
  8. Strain or blend remaining liquid into a smooth consommé
  9. Return shredded beef to the sauce and mix well
  10. Dip tortillas into the consommé
  11. Place tortillas in a skillet with a little oil
  12. Add cheese, beef, onion, and cilantro
  13. Fold and cook until crispy on both sides
  14. Serve hot with consommé for dipping

Notes

  • Protein: 28 g
  • Carbohydrates: 18 g
  • Fat: 20 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Sodium: 520 mg