Go Back

Crock Pot Birria Tacos

Indulge in this flavorful and comforting dish featuring rich, spicy beef enveloped in freshly made tortillas, perfect for family gatherings and cozy dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2-3 lbs boneless chuck roast Juicy and tender cut perfect for slow cooking.
  • 1 tbsp avocado oil or neutral oil Helps achieve a golden-brown sear.
  • Coarse ground salt and fresh ground pepper Essential seasonings to enhance beef's flavors.
  • 4 dried Guajillo chiles Offers a rich, slightly smoky flavor.
  • 5-6 Chipotle chilis in adobo Provides spicy and tangy notes.
  • 1 small red onion, thinly sliced Adds a layer of flavor.
  • 8 whole cloves garlic, smashed Infuses the beef with flavor.
  • 32 oz beef stock Enhances the savory quality.
  • 1 tbsp tomato paste Brings sweetness and color.
  • 1 14.5 oz can fire-roasted diced tomatoes Adds a smoky flavor.
  • 1/4 cup organic apple cider vinegar Brightens flavors.
  • 1 tbsp ground cumin Earthy and warm.
  • 1 tbsp dried oregano Complements the spices.
  • 1 cinnamon stick Adds warmth.
  • 3 dry bay leaves Infuses aroma.
  • 1 tsp smoked paprika Brings a smoky depth.
  • 1/2 tbsp fresh grated ginger Enhances complexity.
  • 1 tsp ground coriander Sweet and citrusy.
For the Tacos
  • Corn or flour tortillas Perfect vessel for the filling.
  • Lime wedges Adds freshness.
  • Fresh cilantro leaves Provides a fresh punch.
  • Diced white onion Adds crunch and sharpness.
  • Shredded Oaxacan cheese (or Italian cheese) Creamy and melty addition.

Method
 

Cooking the Beef/Consomé
  1. Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes.
  2. Season the beef liberally with coarse salt and fresh black pepper.
  3. Add the beef to the hot skillet and sear until golden brown, about 5-6 minutes on each side.
  4. Once seared, transfer the beef to the crock pot.
  5. Add the remaining ingredients to the crock pot and stir everything well.
  6. Cover the crock pot and cook on low heat for about 8 hours.
  7. After 8 hours, remove the beef from the crock pot and shred it using two forks.
  8. Discard the bay leaves and cinnamon stick from the crock pot.
  9. Blend the remaining liquid until smooth and return it to the crock pot.
  10. Add about 1½ to 2 cups of the sauce to the shredded beef and toss to coat.
Tacos
  1. Take two tortillas and dip them into the consomé, allowing them to soak slightly.
  2. Place dipped tortillas in a frying pan with a little avocado oil over medium heat.
  3. On one half of each tortilla, add a generous portion of shredded cheese, followed by shredded beef, diced onions, and cilantro.
  4. Fry the tortillas for about 2-3 minutes until golden and crispy, then fold them.
  5. Ladle a small amount of consomé over the folded tortilla.
  6. Flip the taco and fry for another 2-3 minutes until crispy and the cheese melts.

Notes

Consider adding a splash of lime juice to the consomé for extra flavor, and double fry your tacos for extra crispiness.