Crockpot birria tacos are a savory, melt-in-your-mouth dish that’s perfect for family gatherings. This simple recipe combines juicy beef with rich spices, making it a delightful meal for any occasion. You’ll love how easy it is to prepare, and your loved ones will savor every bite!
Table of Contents
Crockpot Birria Tacos Recipe Overview
What are Birria Tacos?
Birria tacos originate from Mexico and offer a delicious blend of flavors. Traditionally, they are made with slow-cooked meat, often served in a warm tortilla with a side of consomme for dipping. The result is a crispy, flavorful taco that brings comfort to any meal.
Why Use a Crockpot for Birria Tacos?
Using a crockpot simplifies the process. Low and slow cooking allows the meat to become incredibly tender while absorbing all the rich spices. Plus, it frees you up to enjoy time with family or finish other tasks while dinner cooks itself!
Key Ingredients for Crockpot Birria Tacos
Essential Ingredients
- 2-3 lbs boneless chuck roast
- 1 tablespoon avocado oil (plus more for frying)
- Coarse ground salt and fresh ground pepper
- 4 dried Guajillo chiles
- 5-6 Chipotle chilis in adobo (from a can)
- 1 small red onion, thinly sliced
- 8 whole cloves garlic, smashed
- 32 oz beef stock
- 1 tablespoon tomato paste
- 1 can (14.5 oz) fire roasted diced tomatoes
- ¼ cup organic apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 cinnamon stick
- 3 dry bay leaves
- 1 teaspoon smoked paprika
- ½ tablespoon fresh grated ginger
- 1 teaspoon ground coriander
- Corn or flour tortillas
- Lime wedges
- Fresh cilantro leaves
- Diced white onion
- Shredded Oaxacan cheese (or Italian cheese)
Optional Ingredients and Variations
Feel free to adjust the spices according to your taste! For a milder flavor, remove the seeds from the dried chiles or reduce the amount of chipotle chilis. You can also substitute the cinnamon stick with more ground cumin if needed.
Step-by-Step Instructions
Preparing the Beef
Start by heating avocado oil in a cast iron skillet over high heat for 4-5 minutes. Season the beef with salt and pepper, then sear it for 5-6 minutes on each side, giving it a beautiful brown crust.
Cooking the Birria in the Crockpot
Transfer the seared beef to your crockpot and add all remaining ingredients. Stir gently to combine, then cover and cook on low for 8 hours. This slow cooking allows all the flavors to meld beautifully.
Shredding the Beef and Making the Consomme
Once cooked, remove the beef to a rimmed baking sheet and shred it using two forks. Discard the bay leaves and cinnamon stick from the crockpot. Blend the remaining sauce ingredients until smooth using a high-powered blender or immersion blender. If using a standard blender, let the liquid cool slightly to avoid splattering.
Assembling and Frying the Tacos
Return the blended sauce to the crockpot to keep warm. Mix 1½ to 2 cups of the sauce with the shredded beef until well coated. For the tacos, dip doubled tortillas into the consomme and place them in a frying pan with a bit of oil over medium heat. On one half of the tortilla, layer cheese, followed by the meat, diced onions, and cilantro. Fry for 2-3 minutes, then fold the tortilla over and fry for an additional 2-3 minutes, adding a small ladle of consomme on top before flipping.
Tips for Perfect Birria Tacos
Adjusting Spice Levels
If you’re concerned about the heat, remember that you can easily control the spiciness by adjusting the amount of chipotle chilis and their seeds. Taste as you go for the perfect balance!
Storing and Reusing Leftovers
Leftovers are a dream! They can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months. Use leftover birria in quesadillas, empanadas, enchiladas, or simply serve it over rice for another delicious meal.
Related Recipes to try
FAQs
What ingredients do I need for crockpot birria tacos?
To make crockpot birria tacos, you will need boneless chuck roast, avocado oil, Guajillo chiles, chipotle chilis in adobo, red onion, garlic, beef stock, tomato paste, fire roasted diced tomatoes, apple cider vinegar, ground cumin, dried oregano, cinnamon stick, bay leaves, smoked paprika, grated ginger, ground coriander, tortillas, lime wedges, cilantro, white onion, and cheese.
How long does it take to cook birria in a crockpot?
Cooking birria in a crockpot takes about 8 hours on low heat. This slow cooking method allows the flavors to develop and the meat to become tender.
Can I use a different type of meat for birria tacos?
Yes, you can substitute the chuck roast with other meats like brisket, lamb, or even chicken for a different flavor profile.
What is the best way to serve birria tacos?
Serve birria tacos with sides of lime wedges, diced onions, and fresh cilantro. Don’t forget the consomme for dipping!
How do I make the consome for birria tacos?
To make the consome, blend the remaining sauce ingredients after cooking the beef in the crockpot. Adjust the thickness by straining if a thinner sauce is desired.
Conclusion
These crockpot birria tacos are a comforting and delightful meal that everyone will love. They are perfect for busy weeknights or cozy gatherings with friends and family. Be sure to check out some more delicious recipes like those featured on our Pinterest page for inspiration and ideas!
Crockpot Birria Tacos
Equipment
- cast iron skillet
- crockpot
- high-powered blender
- immersion blender
- frying pan
Ingredients
- 2-3 lbs lbs boneless chuck roast
- 1 tablespoon avocado oil plus more for frying
- coarse ground salt
- fresh ground pepper
- 4 dried Guajillo chiles
- 5-6 Chipotle chilis in adobo from a can
- 1 small red onion thinly sliced
- 8 whole cloves garlic smashed
- 32 oz beef stock
- 1 tablespoon tomato paste
- 1 can (14.5 oz) fire roasted diced tomatoes
- ¼ cup organic apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 stick cinnamon
- 3 dry bay leaves
- 1 teaspoon smoked paprika
- ½ tablespoon fresh grated ginger
- 1 teaspoon ground coriander
- Corn or flour tortillas
- lime wedges
- fresh cilantro leaves
- diced white onion
- shredded Oaxacan cheese or Italian cheese
Instructions
- Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes.
- Season the beef with salt and pepper, then sear in the hot skillet for 5-6 minutes on each side.
- Transfer the seared beef to a crockpot and add the remaining ingredients, stirring to combine.
- Cover and cook on low for 8 hours.
- After cooking, remove the beef to a rimmed baking sheet and shred it using two forks.
- Discard the bay leaves and cinnamon stick from the crockpot.
- Blend the remaining sauce ingredients until smooth, allowing the liquid to cool slightly if using a standard blender.
- Return the blended sauce to the crockpot to keep warm.
- Mix 1½ to 2 cups of the sauce with the shredded beef until well coated.
- For the tacos, dip doubled tortillas into the consomme, place them in a frying pan with a bit of oil over medium heat.
- On one half of the tortilla, layer cheese, followed by the meat, diced onions, and cilantro.
- Fry for 2-3 minutes, then fold the tortilla over and fry for an additional 2-3 minutes, adding a small ladle of consomme on top before flipping.