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–+ servings
Crock Pot Birria Tacos

Crock Pot Birria Tacos That Melt in Your Mouth Every Time

Crock Pot Birria Tacos are a comforting dish combining slow-cooked beef and vibrant toppings, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Filling
  • 3 pounds Boneless Chuck Roast can substitute with beef shoulder or brisket
  • 1 tablespoon Coarse Ground Salt
  • 1 teaspoon Fresh Ground Pepper
  • 4 dried chiles Dried Guajillo Chiles substitute with dried New Mexico peppers or ancho chiles
  • 2 tablespoons Chipotle Chilis in Adobo adjust based on heat preference
  • 1 medium Red Onion can swap with yellow or white onions
  • 4 cloves Garlic use fresh for maximum flavor
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Dried Oregano replace with fresh oregano for brighter flavor
For the Consomé
  • 4 cups Beef Stock homemade is best
  • 2 tablespoons Tomato Paste
  • 1 can Fire Roasted Diced Tomatoes substitute with regular diced tomatoes
  • 2 tablespoons Organic Apple Cider Vinegar lime juice is an alternative
  • 1 stick Cinnamon Stick remove before serving
  • 2 leaves Bay Leaves remove before serving
  • 1 teaspoon Smoked Paprika regular paprika can be used
  • 1 tablespoon Fresh Grated Ginger can replace with ground ginger if necessary
  • 1 teaspoon Ground Coriander
For Taco Assembly
  • 12 pieces Corn or Flour Tortillas fresh corn tortillas are best
  • 1 cut Lime Wedges for serving
  • 1 bunch Fresh Cilantro Leaves
  • 1 cup Diced Onion for topping
  • 2 cups Shredded Oaxacan Cheese or cheese of choice

Equipment

  • Crockpot
  • Skillet
  • immersion blender

Method
 

Step‑by‑Step Instructions
  1. Begin by heating a tablespoon of avocado oil in a large skillet over medium-high heat. Season the boneless chuck roast with coarse salt and freshly ground pepper, then sear it for 5–6 minutes on each side until browned and beautifully caramelized.
  2. Once the meat is seared, transfer it to your crockpot. Add all remaining ingredients, except for the bay leaves and cinnamon stick. Stir well to ensure the spices mingle.
  3. Cover the crockpot and set it to cook on low for 8 hours, until the beef becomes tender enough to shred.
  4. After cooking, carefully transfer the beef to a baking sheet and shred it using two forks.
  5. Remove the bay leaves and cinnamon stick from the crockpot. Blend the remaining liquid until smooth and return it to the crockpot.
  6. Return the shredded beef to the crockpot and pour in 1.5–2 cups of blended consomé. Mix well and allow to meld for 15–20 minutes.
  7. Dip the tortillas into the warm consomé, fill them with the seasoned beef, and add toppings. Fry the tacos until golden brown on both sides.
  8. Serve the tacos hot, accompanied by extra consomé for dipping and lime wedges.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Searing the meat is crucial for developing deep flavors. Use fresh vegetables and taste the consomé to balance flavors.

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