Crock Pot Birria Tacos
Crock Pot Birria Tacos bring the authentic taste of Mexico right to your dining table, combining tender, flavorful beef with a rich, savory sauce. This easy recipe allows you to set it and forget it while your slow cooker does the work. With a unique blend of guajillo and ancho chilies, each taco is bursting with flavor and perfect for any occasion—be it a family dinner or a festive gathering. The best part? These tacos are even more delicious the next day as the flavors deepen, making them an ideal choice for leftovers.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Ingredients
Scale
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 14.5 oz can diced tomatoes
- 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 chilies in hot water for 15 minutes. Blend with onion, garlic, and diced tomatoes until smooth.
- Place beef in the crock pot and pour the blended chili mixture over it. Add beef broth and spices.
- Cook on low for 8-10 hours until beef is tender.
- Shred beef and mix it back into the sauce.
- Fry corn tortillas in oil until crispy; fill with shredded beef mixture.
- Serve hot with extra broth for dipping and garnish as desired.
Nutrition
- Serving Size: 2 tacos (approximately 180g)
- Calories: 460
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 90mg
Find it online: https://firstfoodie.com/crock-pot-birria-tacos/