Description
Crock Pot Birria Tacos are a delicious and comforting way to enjoy a traditional Mexican dish at home. This recipe features tender beef chuck roast slow-cooked in a rich, aromatic sauce made with dried chilies, spices, and tomatoes. The result is juicy, flavorful meat that is perfect for filling crispy corn tortillas. Ideal for family dinners or gatherings, these tacos can be easily customized with your favorite toppings. Plus, the crock pot does most of the work, making it a hassle-free meal option for any occasion. Serve them with a side of broth for dipping and watch your guests come back for seconds!
Ingredients
Scale
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion (quartered)
- 4 garlic cloves
- 1 can diced tomatoes (14.5 ounces)
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Corn tortillas
- Oil for frying
- Cilantro and diced onion for garnish
Instructions
- Soak the dried chilies in hot water for 15 minutes. Blend with onion, garlic, and tomatoes until smooth.
- Place the beef in the crock pot and pour the chili mixture over it. Add beef broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Cook on low for 8-10 hours until the meat is tender.
- Shred the beef in the crock pot and mix with sauce.
- Heat oil in a skillet and fry tortillas dipped in broth until crispy.
- Fill tortillas with beef mixture and serve with cilantro and onion.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approx. 150g)
- Calories: 290
- Sugar: 2g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg