Description
This Crockpot Birria Tacos recipe delivers tender, juicy meat slow-cooked in a flavorful smoky chile sauce, served in crispy, cheesy tacos with fresh garnishes and a rich dipping broth. Perfect for a comforting meal with Mexican flair, these tacos combine melt-in-your-mouth beef with aromatic spices and a delightful dipping experience.
Ingredients
Scale
For the Birria (Meat & Broth):
- 2-3 lbs beef chuck roast or short ribs (or a mix of beef and lamb if preferred)
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried pasilla chile (optional)
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 tsp ground cinnamon
- 1 bay leaf
- 1 tsp salt (or more to taste)
- 1 tsp black pepper
- 4 cups beef broth (or more as needed)
- 1 tbsp tomato paste
For the Tacos:
- Small corn tortillas (or flour tortillas if preferred)
- 1 cup shredded cheese (Mexican blend, Oaxaca, or mozzarella)
- Fresh cilantro, chopped
- 1 small onion, finely diced
- Lime wedges
- Salsa or hot sauce (optional)
- Vegetable oil (for frying the tacos)
Instructions
- Toast the Dried Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles for 2-3 minutes, stirring occasionally until fragrant but not burnt. Then soak them in a bowl of hot water for 10-15 minutes until softened.
- Blend the Chile Sauce: Remove stems and seeds from soaked chiles and add them to a blender along with about ½ cup of soaking water, tomato paste, garlic, onion, apple cider vinegar, ground cumin, oregano, cinnamon, salt, and pepper. Blend until smooth, adding more liquid as needed to form a pourable sauce.
- Prepare the Meat: Place the beef chuck roast or ribs in the Crockpot. Pour the blended chile sauce over the meat, add beef broth and the bay leaf. Cover and cook on low for 7-8 hours or on high for 4-5 hours until the meat is very tender and shreds easily.
- Shred the Meat: Remove the cooked meat from the Crockpot and shred it using two forks. Strain the broth to remove solids and return the shredded meat into the broth to keep it juicy.
- Fry the Tacos: Heat vegetable oil in a skillet over medium-high heat. Lightly dip a tortilla into the birria broth to soak, place it in the skillet, and heat for about 30 seconds per side until soft and slightly crispy. Add a good amount of shredded meat and cheese on half the tortilla, fold it in half, and cook for another 1-2 minutes until the cheese melts and the outside is golden and crispy.
- Serve: Top the tacos with chopped onion, fresh cilantro, and a squeeze of lime juice. Serve alongside a bowl of the warm birria broth for dipping.
Notes
- You can substitute lamb or pork for beef to vary the flavors.
- Store leftover birria and broth refrigerated for a few days or freeze for up to 3 months; strain broth before storing.
- For extra crispy tacos, double-dip the tortillas in broth before frying.
- Serve with sides like Mexican rice, refried beans, or a simple green salad.
- Add salsa, guacamole, or crema as dipping accompaniments.
- Paired well with beverages such as Mexican beer, agua fresca, or margaritas.
