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.
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.