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Crock Pot Birria Tacos Recipe

Crock Pot Birria Tacos Recipe

This juicy and flavorful crockpot method makes having Birria tacos at home even easier!
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Dinner
Cuisine Mexican
Servings 8 tacos
Calories 320 kcal

Equipment

  • Crockpot
  • blender or immersion blender

Ingredients
  

Meat

  • 2-3 lbs boneless chuck roast
  • 1 tablespoon avocado oil or neutral oil plus more for taco frying
  • coarse ground salt
  • fresh ground pepper

Chilies and Vegetables

  • 4 dried Guajillo chiles
  • 5-6 Chipotle chilis in adobo from a can
  • 1 small red onion thinly sliced
  • 8 whole cloves garlic smashed

Liquids

  • 32 oz beef stock
  • 1 tablespoon tomato paste
  • 1 14.5 oz can Fire roasted diced tomatoes
  • ¼ cup organic Apple cider vinegar

Spices

  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 cinnamon stick
  • 3 dry bay leaves
  • 1 teaspoon smoked paprika
  • ½ tablespoon fresh grated ginger
  • 1 teaspoon ground coriander

Tacos/Fixings

  • corn or flour tortillas
  • lime wedges
  • fresh cilantro leaves
  • diced white onion
  • shredded Oaxacan cheese or Italian cheese

Instructions
 

Cooking the Beef/Consome

  • Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes.
  • Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side.
  • Add beef to crockpot with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours.
  • After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks.
  • Remove bay leaves and cinnamon stick from crock pot and discard.
  • Using a high powered blender or immersion blender, blend everything until a smooth sauce forms.
  • Transfer sauce back to crockpot to keep warm.
  • Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat.

Tacos

  • Dip doubled up tortilla into consome, and lay flat in frying pan with a bit of avocado oil or neutral oil over medium heat.
  • To one half of the tortilla, add cheese, then meat, and top with diced onions and cilantro leaves.
  • Fry 2-3 minutes over medium heat, then flip other side to make a half moon.
  • Add a small ladle of consume to the top of the tortilla.
  • Flip over, and fry 2-3 minutes more.

Notes

Strain the sauce and use the liquid rather than blending into a sauce for a thinner consistency for the consume/dip. You could also blend half and use half liquid.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 1gVitamin A: 150IUVitamin C: 5mgCalcium: 150mgIron: 3mg
Keyword beef, birria, crockpot recipes, Quesabirria, Taco Tuesday, Tacos
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