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Crock Pot Birria Tacos

Crock Pot Birria Tacos: Flavor-Packed Comfort in Every Bite

Experience the rich flavors of Crock Pot Birria Tacos, a comforting dish that brings warmth and joy to your dining table.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Boneless Chuck Roast Can substitute with pork shoulder.
  • 1 tablespoon Coarse Ground Salt
  • 1 teaspoon Fresh Ground Pepper
For the Seasoning & Sauce
  • 2 pieces Dried Guajillo Chiles Can substitute with dried New Mexico peppers.
  • 2 pieces Chipotle Chilis in Adobo Adjust based on spice tolerance.
  • 4 cloves Garlic Fresh whole cloves are best.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Smoked Paprika
  • 1 stick Cinnamon Stick
  • 2 pieces Dry Bay Leaves
For the Liquid Base
  • 4 cups Beef Stock
  • 1/4 cup Organic Apple Cider Vinegar Lime juice can be used as an alternative.
  • 2 tablespoons Tomato Paste
  • 14.5 ounces Fire-Roasted Diced Tomatoes Can substitute with fresh tomatoes.
For Assembly & Toppings
  • 12 pieces Tortillas (Corn or Flour) Corn tortillas are recommended for authenticity.
  • 4 pieces Lime Wedges
  • 1 bunch Fresh Cilantro
  • 1 cup Diced Onion
  • 1 cup Shredded Oaxacan Cheese

Equipment

  • Slow Cooker
  • Skillet
  • Blender

Method
 

Step-by-Step Instructions
  1. Sear the Beef: Heat 2 tablespoons of avocado oil in a large skillet. Season the boneless chuck roast with salt and pepper. Sear for 5-6 minutes on each side until browned.
  2. Prepare the Sauce: Transfer the beef to the crockpot. In the same skillet, sauté guajillo chiles, chopped red onion, and garlic for 2 minutes. Add to the crockpot along with beef stock, diced tomatoes, and tomato paste.
  3. Add Spices and Cook: Sprinkle in cumin, oregano, and paprika. Add the cinnamon stick and bay leaves. Cook on low for 8 hours.
  4. Blend the Consomé: After cooking, remove and shred the beef. Strain the liquid into a blender, discarding the cinnamon stick and bay leaves, then blend until smooth.
  5. Assemble the Tacos: Dip each tortilla in warm consomé to soften. Fill with shredded beef and top with Oaxacan cheese. Fold and heat in a skillet until crispy, about 2-3 minutes per side.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Searing the beef is crucial for flavor. Adjust spice levels and blending technique based on personal preference.

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