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Crock Pot Birria Tacos

Savory Crock Pot Birria Tacos for Taco Night Bliss

Crock Pot Birria Tacos deliver rich flavors and tender beef, perfect for Taco Night.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 lbs Boneless Chuck Roast Can substitute with pork shoulder.
  • 1 tbsp Coarse Ground Salt
  • 1 tbsp Fresh Ground Pepper
For the Consommé
  • 2 tbsp Avocado Oil Can use olive or canola oil as alternatives.
  • 4 pieces Dried Guajillo Chiles Ancho chiles can substitute.
  • 5-6 pieces Chipotle Chilis in Adobo Adjust number for heat preference.
  • 1 small Red Onion Thinly sliced; yellow onion can be used.
  • 8 cloves Whole Cloves Garlic Fresh preferred; garlic powder as alternative.
  • 32 oz Beef Stock Can substitute with homemade broth.
  • 1 tbsp Tomato Paste Can substitute with crushed tomatoes.
  • 14.5 oz Fire Roasted Diced Tomatoes Regular diced tomatoes can be used.
  • ¼ cup Organic Apple Cider Vinegar Lemon juice is an alternative.
  • 1 tbsp Ground Cumin
  • 1 tbsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Coriander
  • 1 piece Cinnamon Stick Can omit if not available.
  • 3 pieces Bay Leaves
For Assembly
  • 8-12 pieces Corn or Flour Tortillas Corn for authenticity; flour for softness.
  • 1 pieces Lime Wedges For serving.
  • 1 cup Fresh Cilantro Leaves Diced White Onion for topping.
  • 1 cup Shredded Oaxacan Cheese Optional.

Equipment

  • Crock Pot
  • Skillet
  • Blender

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Season the boneless chuck roast with coarse ground salt and fresh pepper. Sear the beef for 5-6 minutes on each side until a deep brown crust forms.
  2. Transfer the beautifully seared beef to your crock pot. Add all remaining ingredients, including the dried guajillo chiles, chipotle chilis in adobo, sliced red onion, whole garlic cloves, beef stock, and spices. Stir the mixture well, ensuring the roast is submerged in the rich liquid. Cover your crock pot and cook on low for 8 hours.
  3. Once the cooking time is up, carefully remove the beef from the crock pot and place it on a large baking sheet. Using two forks, shred the beef into bite-sized pieces.
  4. Discard the bay leaves and cinnamon stick from the crock pot. Using a blender, pour in the remaining liquid from the crock pot and blend until smooth.
  5. Dip the corn tortillas into the warm consommé, letting them soak for just a few seconds. Heat a dry skillet, place the dipped tortillas in, and sprinkle shredded cheese on one half. Fill with shredded beef, diced onions, and fresh cilantro. Fold the tortilla over and fry for 2-3 minutes until golden brown.
  6. Serve immediately with lime wedges and extra consommé for dipping.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Consider making the beef and consommé a day in advance for easier assembly. Adjust spice levels according to preference.

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