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Crock Pot Birria Tacos

Savor the Flavor: Crock Pot Birria Tacos Done Right

Delight in the bold tastes of Crock Pot Birria Tacos, a savory and easy recipe perfect for gatherings.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 tacos
Course: Dinner
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Boneless Chuck Roast Substitution: Can use beef shank or similar cuts.
  • 2 tablespoons Coarse Ground Salt Adjust to taste.
  • 1 teaspoon Fresh Ground Pepper Feel free to personalize according to preference.
For the Consomé
  • 2 tablespoons Avocado Oil Substitution: Neutral oil like canola or vegetable oil works well.
  • 3 medium Dried Guajillo Chiles Substitution: Can use dried New Mexico peppers if needed.
  • 5-6 pieces Chipotle Chilis in Adobo Adjust for your taste! Remove seeds to reduce heat.
  • 1 medium Red Onion Thinly sliced; no substitute needed.
  • 8 cloves Garlic Whole and smashed; no substitute needed.
  • 32 ounces Beef Stock Substitution: Homemade stock or vegetable broth (for a vegetarian option).
  • 1 tablespoon Tomato Paste No substitute needed.
  • 14.5 ounces Fire-Roasted Diced Tomatoes A delicious, sweet, and smoky component; no substitutions recommended.
  • 1/4 cup Apple Cider Vinegar Substitution: Fresh lime juice also works well.
  • 1 tablespoon Ground Cumin No substitute needed.
  • 1 tablespoon Dried Oregano No substitute needed.
  • 1 piece Cinnamon Stick For warmth and depth; no substitute; can omit if unavailable.
  • 3 pieces Dried Bay Leaves Enhances flavor as it cooks; no substitute needed.
  • 1 teaspoon Smoked Paprika Substitution: Sweet paprika for less heat.
  • 1/2 tablespoon Fresh Grated Ginger Substitution: Ground ginger can also be used.
  • 1 teaspoon Ground Coriander Substitution: Additional cumin can work in a pinch.
For the Tacos
  • 12 pieces Corn or Flour Tortillas Preference for corn for better crispiness.

Equipment

  • Crock Pot
  • Cast-iron skillet
  • blender

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of avocado oil in a cast-iron skillet over medium-high heat. Season the boneless chuck roast with coarse ground salt and fresh ground pepper, then carefully place it in the hot skillet. Sear each side for 5-6 minutes until it's nicely browned.
  2. Transfer the seared beef to your crock pot and add all remaining ingredients, except the tortillas and toppings. Set your crock pot to low and let it cook for 8 hours.
  3. Once cooking time is complete, carefully remove the beef from the crock pot. Use two forks to shred the meat, discarding the bay leaves and cinnamon stick, then return the shredded beef to the crock pot.
  4. Using either a high-powered blender or an immersion blender, blend the remaining liquid in the crock pot until smooth. Return the blended consomé to the crock pot.
  5. Take 1.5 to 2 cups of the blended consomé and pour it over the shredded beef in the crock pot. Toss gently to coat the beef evenly.
  6. To assemble the tacos, dip your corn or flour tortillas into the warm consomé to coat them lightly. Fry the dipped tortillas for about 30 seconds on each side until crispy and golden, then fill them with cheese, beef mixture, diced onions, and cilantro.
  7. Serve the tacos hot with the remaining consomé on the side for dipping. Garnish with lime wedges, fresh cilantro, and diced onion.

Nutrition

Serving: 1tacoCalories: 290kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

Quality beef and proper searing enhance the flavor. Adjust spice levels to personal preference and store leftovers properly.

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