Crock Pot Birria Tacos Recipe: Bold Flavor, Minimal Effort
Crock Pot Birria Tacos deliver a mouthwatering experience that brings the authentic flavors of Mexico right to your home. This slow-cooked delight features tender beef infused with a blend of rich spices and chilies, creating a savory filling wrapped in crispy tortillas. Ideal for family gatherings, game nights, or cozy dinners, these tacos are not just a meal but an experience that will impress your guests. The ease of preparation allows you to enjoy delicious food without spending hours in the kitchen. Pair them with fresh garnishes like cilantro and diced onion for an extra layer of flavor, and serve alongside hearty sides for a complete feast.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Approximately 6 servings
- Category: Main
- Method: Slow Cooking/Frying
- Cuisine: Mexican
Ingredients
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 14.5 oz can diced tomatoes
- 2 cups beef broth
- Corn tortillas
- Oil for frying
Instructions
1. Soak dried chilies in hot water for 15 minutes, then blend with onion, garlic, and tomatoes until smooth.
2. Place beef in the crockpot and pour the chili mixture over it. Add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
3. Cook on low for 8-10 hours until the beef is tender.
4. Shred beef with two forks and mix with sauce from the crockpot.
5. Heat oil in a skillet; dip tortillas in broth fat and fry until crispy.
6. Fill each tortilla with shredded beef mixture and fold, frying again until crispy.
7. Serve hot with additional broth for dipping and garnish as desired.
Notes
For added flavor, toast the dried chilies before soaking. Serve with chopped onion, cilantro, lime wedges, and extra consomé for dipping. Leftover birria makes great quesadillas or burritos. This recipe is perfect for meal prepping or freezing portions for later.
Find it online: https://cookingwithramsay.com/crock-pot-birria-tacos/