Description
This Crockpot Birria Tacos recipe is a flavorful, slow-cooked Mexican dish featuring tender beef chunks simmered in a rich and spicy homemade chili sauce. The beef is slow-cooked until it is melt-in-your-mouth tender, shredded, and served in warm corn tortillas with melted Oaxaca cheese, onions, cilantro, and lime wedges. The savory consommé from the cooking process adds depth and is traditionally used for dipping the tacos, making this an authentic and satisfying meal perfect for gatherings or a comforting dinner.
Ingredients
Scale
For the Birria Beef & Sauce
- 3-3.5 pounds beef chuck roast, cut into large chunks
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho peppers, seeds and stems removed
- 1 dried chile de arbol (optional: 1 canned chile de arbol for spiciness)
- 1 medium onion, chopped
- 5 garlic cloves
- 1 can (14 oz) fire-roasted tomatoes
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 bay leaves
- Salt and black pepper, to taste
For Assembling the Tacos
- Corn tortillas
- 7 oz shredded Oaxaca cheese or mozzarella
- White onion, finely chopped
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Soften the Chilies: Bring a medium pot of water to a boil. Add the dried guajillo, ancho, and chile de arbol peppers. Simmer for about 10 minutes until the chilies are soft and pliable. This releases their oils and deepens the flavor of the sauce. Drain and set aside.
- Blend the Birria Sauce: In a blender, combine the softened chilies, chopped onion, garlic cloves, fire-roasted tomatoes, beef broth, apple cider vinegar, ground cumin, dried oregano, cinnamon, and cloves. Blend until you get a smooth, thick, fragrant, and dark red sauce. Adjust seasoning lightly, knowing flavors will develop during cooking.
- Slow Cook the Beef: Season the beef chunks liberally with salt and black pepper on all sides. Place the beef into the crockpot, pour the blended chili sauce over it, and add the bay leaves. Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours, until the beef is very tender and easily shredded with a fork.
- Shred the Beef: Remove the beef from the crockpot and shred it using two forks. Discard the bay leaves. Skim off any excess fat from the consommé in the crockpot, leaving some for flavor and dipping. Return the shredded beef to the consommé and keep warm.
- Assemble the Tacos: Warm the corn tortillas and fill each with shredded birria beef, sprinkle with shredded Oaxaca or mozzarella cheese, chopped white onion, and fresh cilantro. Serve with lime wedges on the side and with the consommé for dipping the tacos.
Notes
- For extra spicy birria, add an additional canned chile de arbol in the sauce blend.
- If you cannot find guajillo or ancho chilies, substitutes include pasilla or New Mexico chilies.
- Skimming fat from the consommé is recommended but leaving some adds richness when dipping tortillas.
- Corn tortillas are traditional, but flour tortillas can be used if preferred.
- Slow cooking on low heat yields more tender results but takes longer; cooking on high is a good shortcut.
- Leftover consommé can be refrigerated and reheated as a flavorful broth or soup base.
