Crock Pot Birria Tacos Recipe

Birria tacos are a flavorful combination of tender, slow-cooked meat, crispy tortillas, melted cheese, and a rich consommé for dipping. Traditionally made with goat, Birria de Res (made with beef) has gained popularity and is now commonly enjoyed as tacos. This version is slow-cooked in a crock pot, making it easy to prepare while still delivering all the amazing flavors of traditional birria.

Why You’ll Love This Recipe

• Effortless Cooking: The crock pot does most of the work for you, allowing you to prepare other things while the birria slowly cooks to perfection.
• Rich Flavor: The blend of spices and chiles creates a deep, savory broth that infuses the meat with bold flavors.
• Versatile: Birria can be enjoyed in tacos, quesadillas, or simply as a stew. You’ll love how adaptable this dish is!
• Perfect for Meal Prep: The slow-cooked meat and broth can be stored and reheated for multiple meals, making it a great option for batch cooking.

Equipment Needed

• Crock pot (slow cooker)
• Large skillet or cast-iron pan (for searing the meat)
• Blender or food processor (for the birria sauce)
• Tongs and a spatula
• Strainer or sieve (for the consommé)
• Large bowl (for shredding the meat)

Instructions

Step 1: Prepare the Birria Marinade

1. Toast the Chiles: In a dry skillet over medium heat, lightly toast the dried guajillo, ancho, and pasilla chiles for 1-2 minutes until fragrant. Be careful not to burn them. This process enhances their flavor.
2. Soak the Chiles: Remove the chiles from the skillet, then place them in a bowl of hot water to soak for about 10-15 minutes until they are soft.
3. Make the Marinade: Once the chiles have softened, remove the stems and seeds. Add the chiles, garlic, onion, diced tomatoes, cumin, oregano, cinnamon stick, apple cider vinegar, and a pinch of salt to a blender. Blend until smooth. Add some of the soaking water if needed to help blend the mixture. This sauce will be the base for your birria.

Step 2: Marinate the Meat

1. Sear the Meat: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the beef chuck roast (and short ribs if using) on all sides until browned, about 3-4 minutes per side. This step locks in the flavor and gives the meat a nice crust.
2. Marinate: After searing, place the meat in your crock pot. Pour the blended chile sauce over the meat, making sure it’s well coated. Add the bay leaves and pour in the beef broth (or water) to ensure the meat is mostly submerged in liquid.
3. Set to Slow Cook: Cover the crock pot and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and falls apart easily.

Step 3: Slow Cook the Meat

1. Check the Meat: After cooking, the meat should be incredibly tender and easy to shred with a fork. If it’s not yet falling apart, continue cooking until it’s soft enough to shred.
2. Strain the Broth: Once the meat is done, remove it from the crock pot and set it aside. Using a strainer, strain the broth to remove any solids (like bay leaves and cinnamon stick), leaving you with a smooth, rich consommé. Reserve the consommé for dipping your tacos.

Step 4: Shred the Beef

1. Shred the Meat: Using two forks, shred the beef into bite-sized pieces. Make sure to remove any large pieces of fat or gristle.
2. Return to Consommé: Optionally, you can return the shredded meat to the crock pot with the consommé to keep it warm and juicy.

Step 5: Prepare the Tacos

1. Heat the Tortillas: In a large skillet over medium heat, warm the corn tortillas. Lightly dip each tortilla in the birria consommé to coat it before placing it in the skillet. This step gives the tortillas a beautiful, crispy texture when fried.
2. Assemble the Tacos: Add a portion of shredded birria meat to each tortilla. If using cheese, sprinkle some shredded Oaxaca or mozzarella cheese over the meat. Fold the tortillas in half like a taco.
3. Crisp the Tacos: Fry the assembled tacos in the skillet for 1-2 minutes per side, or until the tortillas are golden brown and crispy, and the cheese (if using) is melted.
4. Serve: Serve the tacos hot, garnished with chopped cilantro, diced onions, and a squeeze of fresh lime juice. Don’t forget to serve a small bowl of the reserved consommé on the side for dipping!

Serving Suggestions

• Consommé for Dipping: The rich broth is a key part of this dish. Serve each taco with a small bowl of consommé for dipping—this is what makes birria tacos so special.
• Side Dishes: Birria tacos pair well with Mexican rice, refried beans, or a simple avocado and tomato salad for a refreshing balance to the richness of the meat.
• Salsas: Add a bit of heat by serving with a fresh salsa or spicy hot sauce. You can also drizzle the tacos with some creamy avocado sauce or sour cream for extra flavor.

Tips for Perfect Birria Tacos

1. Use the Right Meat: For the best flavor and texture, use a combination of beef chuck roast and short ribs. The fat from the short ribs adds richness to the dish.
2. Don’t Skip the Searing: Searing the meat before slow cooking is crucial for developing deep flavors. It’s worth the extra step!
3. Adjust the Heat: If you like spicier tacos, add more pasilla or arbol chiles to the marinade. You can also serve with a spicy salsa for extra kick.
4. Taco Shell Texture: Dipping the tortillas in the consommé before frying gives them a crispy, flavorful coating. Be sure not to skip this step if you want the traditional birria taco experience!
5. Batch Cooking: This recipe makes enough for multiple servings, so it’s perfect for meal prep or freezing for later.

Storage and Reheating

Storage

• Refrigerate: Store any leftover birria meat and consommé in separate airtight containers in the refrigerator. The meat will keep for up to 4 days, and the consommé will last for about a week.
• Freeze: For longer storage, freeze the meat and consommé in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

• Stovetop: Reheat the birria meat and consommé together in a saucepan over medium heat until warmed through.
• Microwave: You can also reheat individual portions of the meat and consommé in the microwave for 2-3 minutes, stirring halfway through.

Conclusion

Crock Pot Birria Tacos are an indulgent, flavor-packed dish that’s perfect for family dinners, gatherings, or whenever you’re craving something truly delicious. The slow-cooked beef, combined with the crispy tortillas and rich consommé, creates a memorable meal that will leave everyone asking for seconds.

Yield: 8

Crock Pot Birria Tacos Recipe

Print

Birria tacos are a flavorful combination of tender, slow-cooked meat, crispy tortillas, melted cheese, and a rich consommé for dipping. Traditionally made with goat, Birria de Res (made with beef) has gained popularity and is now commonly enjoyed as tacos. This version is slow-cooked in a crock pot, making it easy to prepare while still delivering all the amazing flavors of traditional birria.

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Prep Time 25 minutes

Cook Time 8 hours

Total Time 8 hours 25 minutes

Ingredients

• For the Meat:
• 3 lbs beef chuck roast (or a mix of beef chuck and short ribs)
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• For the Birria Sauce:
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 2 dried pasilla chilies, stemmed and seeded
• 1 chipotle pepper in adobo sauce
• 1 onion, quartered
• 5 cloves garlic
• 1 cinnamon stick
• 1 tablespoon cumin
• 1 tablespoon oregano (preferably Mexican oregano)
• 2 bay leaves
• 1 teaspoon smoked paprika
• 6 cups beef broth
• ¼ cup apple cider vinegar
• For the Tacos:
• 16 corn tortillas
• 2 cups shredded Oaxaca cheese (or mozzarella)
• ½ cup chopped fresh cilantro
• 1 small onion, finely chopped
• Lime wedges for serving

Instructions

1. Prepare the Chilies:
   In a small pot, add the guajillo, ancho, and pasilla chilies. Cover with water and bring to a boil. Simmer for 10 minutes until the chilies soften. Remove from heat, drain, and set aside.
   
2. Blend the Birria Sauce:
   In a blender, add the softened chilies, chipotle pepper, onion, garlic, cumin, oregano, smoked paprika, cinnamon stick, and apple cider vinegar. Pour in 2 cups of beef broth and blend until smooth. This is your birria sauce.
   
3. Brown the Meat:
   Heat vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper. Sear the beef on all sides until browned (about 2-3 minutes per side). Transfer the beef to the crock pot.
   
4. Slow Cook the Birria:
   Pour the birria sauce over the beef in the crock pot. Add the remaining 4 cups of beef broth and the bay leaves. Stir to combine. Cover and cook on low for 8-10 hours or until the beef is tender and falls apart easily.
   
5. Shred the Meat:
   Once the meat is done, remove it from the crock pot and shred it using two forks. Return the shredded beef to the crock pot to soak up the flavorful broth.
   
6. Prepare the Tacos:
   Heat a large skillet or griddle over medium heat. Dip each tortilla into the birria broth in the crock pot to coat them lightly. Place the tortilla on the skillet, sprinkle some shredded cheese on one side, and add a spoonful of the shredded birria meat. Fold the tortilla in half and cook until the cheese melts and the tortilla becomes crispy (about 2-3 minutes per side).
   
7. Serve:
   Serve the tacos hot with chopped cilantro, onions, and lime wedges on the side. Pour some of the birria broth into small bowls for dipping.

Notes

• Meat Choices: You can use a mix of beef, goat, or lamb for more traditional birria.
• Adjusting the Spice: If you want to increase the heat, add an extra chipotle pepper or more adobo sauce.
• Cheese Option: For a more authentic flavor, try using Oaxaca or Chihuahua cheese, but mozzarella works just as well.