Description
These Crock Pot Birria Tacos are a flavorful Mexican classic made by slow-cooking tender beef chuck roast in a rich, spiced chili broth until meltingly soft. The beef is shredded and served in corn tortillas dipped and fried in the flavorful braising liquid, then topped with gooey melted cheese, pickled red onions, and fresh cilantro for an authentic and satisfying meal perfect for any occasion.
Ingredients
Chili and Spice Mixture
- 5 dried ancho chiles
- 4 dried guajillo chiles
- 5 dried arbol chiles
- 1 Tbsp black peppercorns
- 1 Tbsp coriander seed
- 2 bay leaves
- 1 cinnamon stick
Beef and Braising Ingredients
- 4.5 to 5 lbs boneless beef chuck roast
- 3 Tbsp avocado oil
- 1 large yellow onion
- 8 cloves garlic, minced
- 1 quart beef broth
- ⅓ cup apple cider vinegar
- 1 Tbsp dried oregano
- 3 Tbsp tomato paste
- 1 Tbsp ground cumin
- 2 Tbsp sea salt, or to taste
Taco Assembly
- Corn tortillas
- Grated mozzarella cheese or Oaxaca cheese
- Pickled red onions
- Cilantro
Instructions
- Rehydrate chiles: Place the dried ancho, guajillo, and arbol chiles in a saucepan with 3 cups of water and bring to a full boil on the stovetop. Remove from heat and let the chiles soak and rehydrate while preparing the rest of the recipe.
- Toast spices: Transfer black peppercorns, coriander seed, bay leaves, and cinnamon stick to a small skillet. Toast over medium-high heat for a few minutes until aromatic. Then wrap the toasted spices in cheesecloth tied with kitchen twine to create a removable spice packet. Alternatively, grind spices and add directly into the sauce.
- Prepare beef: Cut the beef chuck roast into large chunks and sprinkle all sides generously with sea salt.
- Sear beef: Heat avocado oil in a large cast iron skillet over high heat until very hot (around 400°F). Sear the beef chunks on two sides for 3 to 4 minutes each until a deep golden brown crust forms. Transfer the seared beef to the slow cooker.
- Sauté aromatics: Using the same skillet, cook the chopped onion over medium-high heat, stirring frequently until softened. Add minced garlic, tomato paste, ground cumin, and oregano, cooking for an additional 3 minutes until fragrant. Transfer this mixture to the slow cooker with the beef.
- Add liquids and spices: Remove stems from the rehydrated chiles and add them along with their soaking liquid to the slow cooker. Pour in beef broth, apple cider vinegar, and add the spice sachet. Stir gently to combine and ensure the beef is covered as much as possible by the liquid. Cover and cook on low for 8 to 10 hours.
- Shred meat: Once cooked, remove the beef from the slow cooker and shred it finely using two forks. Transfer shredded meat to a large bowl.
- Make sauce: Transfer the softened chiles and 2 cups of braising liquid from the slow cooker into a blender. Blend until completely smooth. Return this sauce to the slow cooker; this will be used as a dip, cooking medium, and topping.
- Cook tacos: Heat a large cast iron skillet with a generous amount of avocado or canola oil over high heat. Dip corn tortillas into the birria sauce, then place onto the hot skillet. Immediately sprinkle cheese over the tortilla, and add shredded beef on one side. When cheese has melted, fold the tortilla over the meat to form a taco.
- Fry and baste: Spoon sauce over the taco, then flip and baste the other side with sauce. Continue cooking and flipping until the tacos reach your desired crispness.
- Serve: Plate the birria tacos and garnish with pickled red onions and fresh cilantro. Serve with a bowl of the flavorful consommé for dipping.
Notes
- Use a slow cooker or crock pot to achieve tender, slow-cooked beef.
- Adjust sea salt to taste as the beef broth and cheeses add saltiness.
- For authentic flavor, use dried chiles and freshly toasted spices.
- You can substitute mozzarella cheese with Oaxaca cheese for a more traditional Mexican taste.
- For an immersion blender, blend the sauce directly in the crock pot to avoid extra cleanup.
- If desired, serve with lime wedges for extra brightness.
- Cooking times may vary by slow cooker model, check tenderness before shredding.
- Prep Time: 30 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
