Crockpot Birria Tacos
Delightful fusion of tender beef and rich flavors wrapped in crispy tortillas, perfect for family dinners or gatherings.
Ingredients
Beef and cooking ingredients
- 3 pounds 1 boneless beef chuck roast, 2.5 to 3 pounds
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 10 pieces dried red chiles, seeds removed Use 6 to 10 based on spice preference
- 16 ounces jar mild to medium salsa
- 4 cups beef broth
- 2 pieces chipotle peppers in adobo Use 1 to 2 based on spice preference
- 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
Taco assembly ingredients
- 30 pieces small corn tortillas Use 20 to 30 based on serving size
- 2 cups shredded Mexican blend or Oaxaca cheese Use 1 to 2 cups based on preference
- ½ whole white onion, diced
- 1 bunch Fresh cilantro
- 1 piece lime, cut into wedges
Instructions
Preparation
- Season and sear the roast on both sides in a skillet over medium-high heat.
- Add the roast to the crockpot along with the chiles, salsa, beef broth, chipotle peppers, and spices.
Cooking
- Cook on low for 8 hours or high for 5 to 6 hours until the beef is tender.
- Remove the roast and shred it with a fork.
- Blend the cooking liquid with tomato paste and apple cider vinegar until smooth.
- Toss 1 cup of the sauce with the shredded beef.
Assembly
- Heat the tortillas, add cheese and beef, fold, and cook in a pan until crispy.
Serving
- Serve the tacos hot with diced onions, fresh cilantro, and lime wedges on the side.
- Provide extra sauce for dipping.
Notes
For added flavor, let the roast marinate overnight with spices before searing. For a less spicy option, use fewer chipotle peppers and milder salsa. Crispy tacos are best made with fresh tortillas.