Description
Tender, juicy beef slow-cooked in a rich, flavorful chili sauce, then tucked into crispy, cheesy tortillas. These Crock Pot Birria Tacos are perfect for taco night — savory, spicy, and irresistible when dipped into warm, beefy consommé.
Ingredients
3 lbs beef chuck roast, cut into large chunks
2 tablespoons olive oil
Salt and pepper, to taste
4 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
2 chipotle peppers in adobo sauce
1 large onion, chopped
6 garlic cloves, peeled
2 tomatoes, roasted or canned
1/4 cup apple cider vinegar
2 cups beef broth
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon ground cloves
2 bay leaves
Corn tortillas
Shredded Oaxaca or mozzarella cheese
Fresh cilantro, chopped
Lime wedges
Instructions
- Toast the dried chilies in a skillet for 1–2 minutes until fragrant, then soak them in hot water for 15 minutes to soften.
- In a blender, combine soaked chilies, chipotle peppers, onion, garlic, tomatoes, apple cider vinegar, beef broth, oregano, cumin, and cloves. Blend until smooth.
- Season beef chunks with salt and pepper. Sear in a skillet with olive oil until browned on all sides.
- Transfer beef to Crock Pot. Pour the chili sauce over the meat, add bay leaves, and cook on low for 8 hours or high for 4–5 hours until meat is tender.
- Shred the cooked beef and reserve the cooking liquid (consommé).
- Dip each tortilla in the consommé, place it in a skillet, top with cheese and shredded beef, fold, and cook until crispy and golden on both sides.
- Serve hot, garnished with fresh cilantro, lime wedges, and a side of consommé for dipping.
Notes
Swap beef chuck with short ribs or oxtail for a richer flavor.
Reduce chipotle peppers for a milder version.
Use homemade corn tortillas for an authentic touch.
Pair with Mexican rice or avocado salad for a complete meal.
Lamb can be used instead of beef for a different flavor profile.
Store beef and consommé separately for best reheating results.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
