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Crockpot Birria Tacos Recipe

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★★★★★

4.8 from 126 reviews

Slow-cooked beef birria that braises in a rich ancho-chili sauce, then shredded and tucked into crispy cheese-crisp tortillas for a crave-worthy taco experience with a savory consommé for dipping.

Ingredients

Scale

Beef & Seasoning

  • 3 lbs boneless beef chuck roast, cut into 3-inch chunks
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp vegetable oil

Sauce

  • 2 cups low-sodium beef broth
  • 1 can crushed tomatoes 14.5 oz
  • 1 chipotle pepper in adobo sauce, plus 1 tbsp adobo sauce
  • 1 medium white onion, quartered
  • 1 tbsp minced garlic (about 5 cloves)
  • 2 tbsp apple cider vinegar
  • 3 tbsp ancho chili powder
  • 2 tsp ground cumin
  • 2 tsp dried Mexican oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 3 bay leaves

Tacos & Garnishes

  • 18 corn tortillas
  • 3 cups shredded Oaxaca cheese
  • 1/2 cup diced white onion
  • 1/2 cup chopped fresh cilantro
  • 2 limes, cut into wedges

Instructions

1. Sear the Beef. Heat a large skillet over medium-high heat. Sear the beef in batches until browned, about 3 minutes per side. Transfer to the slow cooker.
2. Season the beef. Adjust seasoning by sprinkling 2 tsp kosher salt and 1 tsp black pepper over the seared beef.
3. Make the Sauce. In a blender, combine beef broth, crushed tomatoes, chipotle pepper with adobo, onion, garlic, vinegar and spices. Blend until smooth.
4. Combine with beef. Pour the sauce over the browned beef and add the bay leaves. Stir to coat.
5. Slow Cook. Cover and cook on low for 8 to 10 hours until the beef is tender and shreddable.
6. Skim & Rest. Skim the red fat from the top and reserve in a small bowl. Move the beef to a plate and discard the bay leaves.
7. Shred the Beef. Use two forks to shred the beef, then toss with 1 cup of the consommé to keep it moist.
8. Reserve Soups. Keep the remaining consommé warm for dipping.
9. Prepare Toppings. While the beef rests, prep onions and cilantro for garnishing.
10. Toast the Tortillas. Heat a cast iron skillet or griddle over medium-high heat.
11. Dip & Cook Tortillas. Dip a tortilla in the saved fat or consommé, then place it in the hot skillet.
12. Assemble Taco. On one half of the tortilla, add cheese, beef, onion and cilantro.
13. Fold & Crisp. Fold the tortilla and cook 2 to 3 minutes per side until the edges are crispy and cheese melts.
14. Repeat. Repeat with remaining tortillas.
15. Serve. Serve the tacos with warm consommé for dipping and lime wedges on the side.

Notes

  • Skimming the fat makes the final tacos less greasy; save the consommé for dipping, it adds wonderful flavor on the side.
  • Keep the beef warm in the consommé until all tortillas are crisped for a cohesive serve.
  • For a spicier batch, add an extra chipotle pepper or a splash of adobo sauce to the sauce.

Keywords: birria, crockpot, slow cooker, beef, tacos, Mexican, quesabirria, consommé, queso, Oaxaca cheese, crispy tortillas

Find it online: https://foodbylina.com/crockpot-birria-tacos-recipe/