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Crockpot Birria Tacos

Crockpot Birria Tacos

Make the best Crockpot Birria Tacos with tender shredded beef, crispy cheesy tortillas, and flavorful consommé. An easy slow cooker dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 people (12 tacos)
Calories: 590
Ingredients Method Notes

Ingredients
  

  • For the Birria
  • 3 pounds beef chuck roast
  • 1 pound beef short ribs optional
  • 1 tablespoon olive oil
  • 1 onion quartered
  • 6 cloves garlic
  • 3 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 2 chipotle peppers in adobo sauce
  • 2 cups beef broth
  • 1 14-ounce can fire-roasted tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 2 bay leaves
  • Salt and black pepper to taste
  • For the Tacos
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • 1 small white onion diced
  • ½ cup chopped fresh cilantro
  • Lime wedges

Method
 

  1. Season the beef generously with salt and pepper.
  2. Heat the olive oil in a skillet and sear the beef on all sides until browned.
  3. Soak the dried guajillo and ancho chiles in hot water for 10 minutes until softened.
  4. Add the softened chiles, chipotle peppers, tomatoes, beef broth, garlic, onion, vinegar, cumin, oregano, smoked paprika, cinnamon, and a little salt to a blender. Blend until smooth.
  5. Place the seared beef into the crockpot and pour the blended sauce over the top.
  6. Add the bay leaves.
  7. Cover and cook on Low for 8 to 10 hours or High for 5 to 6 hours, until the beef is fork tender.
  8. Remove the beef and shred it with two forks.
  9. Strain the cooking liquid if desired and reserve it as the consommé for dipping.
  10. Dip each tortilla into the top layer of the consommé.
  11. Place the tortilla on a hot skillet, sprinkle with cheese, add shredded beef, then fold.
  12. Cook until both sides are crispy and golden and the cheese has melted.
  13. Serve with diced onion, cilantro, lime wedges, and warm consommé for dipping.

Notes

  • Chuck roast gives the best balance of tenderness and flavor.
  • Skim excess fat from the consommé if desired.
  • Corn tortillas hold together better after being dipped in the broth.
  • Keep the skillet at medium heat to prevent burning.
  • Fresh lime brightens the rich flavors.