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Crockpot Birria Taco
John

Crockpot Birria Tacos

Tender slow-cooked beef in a rich, smoky chile sauce served in crispy fried tortillas with melted cheese and flavorful consomé for dipping.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 servings (16-20 tacos)
Course: Dinner
Cuisine: Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds boneless beef chuck roast trimmed of excess fat
  • 2 teaspoons kosher salt plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons avocado oil or olive oil for searing
  • 4 dried guajillo chiles stems and seeds removed
  • 3 dried ancho chiles stems and seeds removed
  • 2 chipotle peppers in adobo sauce
  • 1 medium white onion quartered
  • 6 cloves garlic peeled and smashed
  • 14.5 oz fire-roasted diced tomatoes 1 can
  • 3 cups beef broth low sodium preferred
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried Mexican oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 2 bay leaves
  • 1 cinnamon stick
  • 16 corn tortillas street taco size
  • 3 cups shredded oaxaca cheese or mozzarella
  • fresh cilantro chopped for serving
  • 1 white onion finely diced for serving
  • lime wedges for serving

Equipment

  • Slow cooker (6-quart)
  • Large skillet
  • Blender
  • Fine-mesh sieve
  • Two forks for shredding

Method
 

  1. Remove stems and seeds from dried guajillo and ancho chiles. Place in a heatproof bowl and cover with boiling water. Let soak for 10-15 minutes until soft and pliable.
  2. Season beef chuck roast generously on all sides with kosher salt and black pepper.
  3. Heat avocado oil in a large skillet over medium-high heat until shimmering. Sear the beef for 4-5 minutes per side until deeply browned. Transfer to slow cooker.
  4. Drain softened chiles and add to blender with chipotle peppers, quartered onion, garlic, diced tomatoes, beef broth, apple cider vinegar, cumin, Mexican oregano, smoked paprika, and ground cinnamon. Blend until completely smooth, about 2 minutes.
  5. Pour chile mixture over beef in slow cooker. Add bay leaves and cinnamon stick. Cover and cook on low for 8 hours or on high for 5-6 hours until beef is fork-tender.
  6. Remove beef to cutting board and shred using two forks. Strain cooking liquid through fine-mesh sieve into large bowl, discarding solids. This is your consommé.
  7. Return about 2 cups of sauce to shredded beef and toss to coat. Let rest for 10-15 minutes to absorb flavors.
  8. To assemble tacos: Dip each corn tortilla in warm consommé. Place in lightly oiled skillet over medium heat. Add shredded oaxaca cheese to one half, then birria beef. Fold in half and cook 2-3 minutes per side until golden and crispy.
  9. Serve immediately with remaining consommé for dipping, topped with fresh cilantro, diced onion, and lime wedges.

Notes

    >For extra crispy tacos, double up the tortillas before frying >Save leftover consommé for cooking rice or adding to soups >Beef can be made 1-2 days ahead and reheated gently >Adjust spice level by varying the number of chipotle peppers >Mexican oregano is different from Mediterranean oregano and worth seeking out