Mexican Crockpot Birria Tacos Recipe
Enjoy the rich and savory taste of traditional Mexican Birria Tacos made easy in the crockpot! This recipe uses tender beef cooked low and slow with aromatic spices, chiles, and a flavorful broth. The shredded beef is then wrapped in tortillas dipped in the delicious consommé, filled with melted cheese, and fried to golden perfection. Top with fresh cilantro and onions for a dish that's perfect for family gatherings or cozy nights in. 🌮🌿🔥
Ingredients
For the Birria
- 1.5 lbs beef chuck roast
- 1 white onion halved
- 4-6 garlic cloves
- 2-3 bay leaves
- ½ tablespoon salt
- ½ tablespoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons oregano
- 1 teaspoon thyme
- 1 tablespoon garlic powder
- 1 tablespoon allspice
- Dash of adobo seasoning
- 16 ounces beef broth
- Water as needed to cover ingredients
For the Chiles
- 5-6 dried guajillo chiles
- 2-3 dried chiles de árbol
- ½ tomato
- Water for boiling chiles
For the Tacos
- Tortillas
- Cheese such as Oaxaca, Monterey Jack, or mozzarella
- Fresh cilantro chopped
- Fresh onions diced
Instructions
- Prepare the Birria: In a crockpot, add the beef, onion, garlic cloves, bay leaves, salt, pepper, chili powder, cumin, oregano, thyme, garlic powder, allspice, and adobo seasoning. Pour in the beef broth and add water until the ingredients are fully covered.
- Prepare the Chiles: Remove the stems and seeds from the guajillo and chiles de árbol. Rinse them, then boil in water for about 5 minutes until softened. Add the softened chiles to a blender with half a tomato and some of the boiling water. Blend until smooth, then add this mixture to the crockpot.
- Cook the Birria: Set the crockpot to low for 8 hours (or high for 4 hours). Cooking on low will yield more tender meat.
- Shred the Meat: After cooking, shred the meat directly in the crockpot or remove it and shred with a fork. Save the consommé (broth) to use for dipping.
- Make the Tacos: Dip tortillas into the consommé, fill with cheese and the shredded Birria meat, and fry in a skillet until golden and crispy on both sides. Top with fresh cilantro and onions.
- Serve: Serve the tacos hot with a side of the reserved consommé for dipping. Enjoy!
Notes
- Chiles Substitute: If you can't find guajillo or chiles de árbol, you can use ancho chiles or another mild dried chili as a substitute, but the flavor will be slightly different.
- Cheese Options: Use Oaxaca, Monterey Jack, or mozzarella cheese for a melty, delicious filling.