Crock pot birria tacos are a savory delight that bring rich flavors and tender meat to your table effortlessly. These family-friendly tacos are not only easy to prepare but also perfect for meal prep, ensuring that every bite is juicy and satisfying. You’ll love how simple it is to create a culinary experience that feels special!
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Why We Love Crock Pot Birria Tacos
These crock pot birria tacos are a game changer for busy weeknights or festive gatherings. The slow cooking process transforms tough cuts of meat into tender, flavorful bites. Each taco is crispy on the outside and bursting with mouthwatering flavors on the inside, making them a favorite among kids and adults alike. Plus, the aroma that fills your kitchen while they cook is simply irresistible!
Ingredients
Main Ingredients
- 3 pounds boneless beef chuck roast, cut into large chunks
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 onion, quartered
- 4 garlic cloves
- 1 (14.5 ounce) can diced tomatoes
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Ingredients
- Corn tortillas
- Oil for frying
- Cilantro and diced onion for garnish
How to Make Crock Pot Birria Tacos
Step-by-Step Instructions
- Soak the dried chiles in hot water for 15 minutes. Blend them with onion, garlic, and diced tomatoes until smooth.
- Place the beef in a crockpot and pour the blended chili mixture over it. Add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Cook on low for 8-10 hours until the beef is tender.
- Shred the beef and mix it with the sauce.
- Heat oil in a skillet. Dip the tortillas in the top layer of fat from the broth, then fry them until crispy on both sides.
- Fill the tortillas with the shredded beef mixture, fold them, and fry again until crispy.
- Serve with additional broth for dipping, along with cilantro and diced onion if desired.
Recipe Tips for Success
For the most tender meat, cook on low rather than high. If you can’t find guajillo or ancho chiles, a mix of dried chipotle and New Mexico chiles works well. Shredding the meat can be easily done with two forks or a stand mixer. To avoid sogginess, always use fresh tortillas and dip them lightly in the sauce before frying.
Serving Suggestions
These delicious tacos taste best when served with a squeeze of fresh lime juice and a side of broth for dipping. Garnish with cilantro and diced onions for added freshness and flavor. Enjoy them during family dinners or as a crowd-pleasing snack at parties!
Storage and Reheating Tips
Store any leftover beef mixture in an airtight container in the refrigerator for up to 5-6 days. Assembled tacos can be stored, but keep in mind they will lose their crispness. To reheat, try placing them in a hot skillet briefly to regain some crunch!
FAQs
What ingredients do I need for crock pot birria tacos?
You need beef chuck roast, dried guajillo and ancho chiles, onion, garlic, diced tomatoes, beef broth, apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and pepper. Corn tortillas and garnishes are optional.
How long does it take to cook birria in a crock pot?
Cooking birria in a crock pot takes about 8-10 hours on low or 5-6 hours on high.
Can I use beef instead of lamb for birria tacos?
Yes, beef is a popular choice for birria tacos and will work just as well as lamb.
What type of tortillas are best for birria tacos?
Corn tortillas are the traditional choice for birria tacos, as they hold up well and provide a great flavor.
How do I make the sauce for birria tacos?
To make the sauce, blend soaked chiles with onion, garlic, and diced tomatoes. Pour this over the beef in the crock pot with the other ingredients.
Related Recipes to try
Conclusion
Now that you know how to make these delicious crock pot birria tacos, it’s time to get cooking! For more culinary inspiration, explore our Pinterest page for a variety of recipes that cater to all tastes. Whether you’re feeding a crowd or just enjoying a cozy night in, these tacos are sure to impress!
Crock Pot Birria Tacos
Equipment
- crockpot
- Blender
- skillet
Ingredients
- 3 pounds boneless beef chuck roast cut into large chunks
- 3 dried guajillo chiles stems and seeds removed
- 2 dried ancho chiles stems and seeds removed
- 1 onion quartered
- 4 garlic cloves
- 1 14.5 ounce can diced tomatoes
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- Corn tortillas
- Oil for frying
- Cilantro and diced onion for garnish
Instructions
- Soak the dried chiles in hot water for 15 minutes, then blend with onion, garlic, and diced tomatoes until smooth.
- Place the beef in a crockpot and pour the blended chili mixture over it, adding broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Cook on low for 8-10 hours until the beef is tender.
- Shred the beef and mix it with the sauce.
- Heat oil in a skillet, dip tortillas in the broth fat, and fry until crispy.
- Fill tortillas with the shredded beef mixture, fold, and fry again until crispy.
- Serve with additional broth for dipping, along with cilantro and diced onion if desired.