Crock Pot Birria Tacos
Delicious and flavorful tacos made with slow-cooked beef and spices, perfect for any gathering.
Ingredients
Main Protein
- 3 pounds beef chuck roast Cut into large chunks for even cooking.
Seasoning/Spice Blend
- 3 pieces dried guajillo chilies Toast lightly before use.
- 2 pieces dried ancho chilies Toast lightly before use.
Aromatics & Vegetables
- 1 onion Chopped to boost flavor.
- 4 cloves garlic Mince finely for full flavor.
Liquids/Dairy
- 2 cups beef broth Use low-sodium for better control.
- 1 can diced tomatoes Drain excess liquid to avoid soggy tacos.
Starch/Pasta
- 12 pieces corn tortillas Heat on skillet before serving.
Optional Finishing Ingredients
Instructions
Preparation
- Toast the dried chilies in a dry skillet over medium heat for about 2-3 minutes until fragrant. Soak in hot water for about 10 minutes until softened.
- Blend the softened chilies with diced tomatoes, onion, garlic, and a little beef broth until smooth.
- Cut the beef into large chunks and season with salt and pepper.
Cooking
- Place the chunked beef in your Crock Pot, then pour the blended chili sauce over it. Add the remaining beef broth and stir to combine.
- Cover and cook on low for 8 hours or high for 4 hours until the beef is fork-tender.
- Remove the beef and shred it with two forks. Return to the sauce.
Assembly
- Heat a little oil in a skillet and quickly fry the corn tortillas until crisp. Fill each tortilla with shredded beef and top with onions, cilantro, and lime.
Notes
For deeper flavors, let the sauce sit overnight in the fridge before using. Customize toppings based on personal preferences.