Crockpot Birria Tacos

Reasons to Try Crockpot Birria Tacos

Crockpot Birria Tacos are a delightful way to savor the flavors of Mexico right at home. The slow-cooking method allows the beef to become incredibly tender and absorb all the spices, creating a rich and flavorful filling. Whether you’re hosting a celebration or just looking for a comforting meal, these tacos are sure to impress everyone at the table.

How to Make Crockpot Birria Tacos

Ingredients:

• 1 boneless beef chuck roast, 2.5 to 3 pounds
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 6 to 10 dried red chiles, seeds removed
• 1 16-ounce jar mild to medium salsa
• 4 cups beef broth
• 1 to 2 chipotle peppers in adobo
• 1 tablespoon garlic powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 20 to 30 small corn tortillas
• 1 to 2 cups shredded Mexican blend or Oaxaca cheese
• 1/2 white onion, diced
• Fresh cilantro
• Lime wedges

Directions:

1. Season the roast generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the roast on both sides until browned.
2. Place the roast in the crockpot. Add the dried chiles, salsa, beef broth, chipotle peppers, and spices.
3. Cover and cook on low for 8 hours or on high for 5 to 6 hours.
4. Once done, remove the roast from the crockpot and shred the beef with two forks.
5. Blend the cooking liquid with tomato paste and vinegar until smooth.
6. Toss 1 cup of the sauce with the shredded beef.
7. Heat the corn tortillas in a skillet. Add cheese and a generous amount of beef mixture to each tortilla, fold, and cook until crispy on both sides.
8. Serve hot with fresh diced onion, cilantro, and lime wedges on the side, along with a warm dipping sauce.

How to Serve Crockpot Birria Tacos

Serve your Crockpot Birria Tacos hot, garnished with fresh cilantro and diced onion. These tacos pair wonderfully with lime wedges for an added zing. For a complete meal, consider serving them alongside rice and beans or a simple salad.

How to Store Crockpot Birria Tacos

Any leftover birria can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep the tacos crispy and fresh, store the tortillas separately from the filling. You can also freeze the beef mixture for up to 3 months; just thaw it in the fridge overnight before reheating.

Tips to Make Crockpot Birria Tacos

• For extra flavor, use a mix of different chiles.
• Adjust the spice level by adding more or fewer chipotle peppers in adobo.
• If you prefer a thicker sauce, let it simmer on the stovetop after blending to reduce it further.

Variation

For a vegetarian version, substitute diced jackfruit or mushrooms for the beef. Adjust the spices to complement the different texture and flavors.

FAQs

1. Can I use a different cut of beef for this recipe?

Yes, you can use other cuts like brisket or short ribs, but keep in mind that cooking time may vary.

2. Can I make the sauce ahead of time?

Absolutely! You can prepare the sauce in advance and store it in the fridge for up to 2 days. Just reheat it when you’re ready to enjoy the tacos.

3. What toppings do you recommend for birria tacos?

Common toppings include diced onions, fresh cilantro, crumbled cheese, and a squeeze of lime. You can also add avocado or salsa for extra flavor.

Crockpot Birria Tacos

Enjoy the rich flavors of Mexico with tender beef filled in crispy corn tortillas, served with fresh toppings and a flavorful dipping sauce.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Comfort Food, Dinner, Main Course

Cuisine Mexican

Servings 6 servings

Calories 350 kcal

Ingredients

  

For the Beef Filling

• 1 each boneless beef chuck roast, 2.5 to 3 pounds Ensure it's well-trimmed.
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil For searing the roast.
• 6 to 10 each dried red chiles, seeds removed Use a mix for different flavor profiles.
• 1 16-ounce jar mild to medium salsa
• 4 cups beef broth
• 1 to 2 each chipotle peppers in adobo Adjust to taste for spiciness.
• 1 tablespoon garlic powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar

For Assembly

• 20 to 30 each small corn tortillas Softened and warmed before assembly.
• 1 to 2 cups shredded Mexican blend or Oaxaca cheese For topping.
• ½ each white onion, diced For garnish.
• 1 bunch fresh cilantro For garnish.
• 2 each lime wedges For serving.

Instructions

 

Preparation

• Season the roast generously with salt and pepper.
• Heat the olive oil in a skillet over medium-high heat.
• Sear the roast on both sides until browned.
• Place the roast in the crockpot. Add the dried chiles, salsa, beef broth, chipotle peppers, and spices.

Cooking

• Cover and cook on low for 8 hours or on high for 5 to 6 hours.
• Once done, remove the roast from the crockpot and shred the beef with two forks.

Sauce Preparation

• Blend the cooking liquid with tomato paste and vinegar until smooth.
• Toss 1 cup of the sauce with the shredded beef.

Assembling Tacos

• Heat the corn tortillas in a skillet.
• Add cheese and a generous amount of beef mixture to each tortilla, fold, and cook until crispy on both sides.
• Serve hot with fresh diced onion, cilantro, and lime wedges on the side, along with a warm dipping sauce.

Notes

For extra flavor, use a mix of different chiles. Adjust spice level by adding more or fewer chipotle peppers. For a thicker sauce, let it simmer on the stovetop after blending to reduce it further. To make it vegetarian, substitute diced jackfruit or mushrooms.

Keyword Birria Tacos, Comfort Food, Crockpot Recipes, Mexican Cuisine, Slow Cooker Tacos