Crock Pot Birria Tacos
Crock Pot Birria Tacos are a mouthwatering Mexican delight that combine tender, slow-cooked beef with soft corn tortillas, creating an unforgettable flavor experience. Served with a rich consommé for dipping, these tacos are perfect for family gatherings or cozy weeknight dinners. With minimal effort and maximum taste, this recipe is sure to impress your guests and satisfy your cravings.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs beef chuck roast
- 4 dried guajillo chiles
- 1 large onion, chopped
- 6 garlic cloves, minced
- 2 cups low-sodium beef broth
- 12 corn tortillas
- 1 cup fresh cilantro, chopped
Instructions
- Prepare the chiles: Remove stems and seeds from guajillo chiles and soak them in hot water for 15 minutes.
- Blend the sauce: Combine soaked chiles, onion, garlic, beef broth, and cumin in a blender; blend until smooth.
- Sear the beef: Season the chuck roast with salt and pepper. Sear on all sides in a skillet over medium-high heat until browned.
- Slow cook: Place the seared beef in a Crock Pot and pour the blended sauce over it. Cook on low for 8 hours or high for 4 hours.
- Shred and assemble: Shred beef using two forks and mix with sauce. Warm tortillas and fill each with shredded beef. Top with cilantro.
- Serve: Enjoy tacos with a small bowl of consommé on the side for dipping.
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 440
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For a vegan option, substitute beef with jackfruit. Adjust spice levels by adding more chiles if desired. Store leftovers in an airtight container for up to five days; reheat with a splash of broth.