Print

Crock Pot Birria Tacos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and flavorful taco recipe made with slow-cooked beef chuck in a savory adobo sauce, perfect for gatherings and family dinners.

Ingredients

Scale
  • 3 lbs beef chuck roast (cut into large chunks)
  • 5 dried guajillo chiles (stems and seeds removed)
  • 2 dried ancho chiles (stems and seeds removed)
  • 1 white onion (halved)
  • 5 cloves garlic
  • 2 roma tomatoes (halved)
  • 2 tbsp apple cider vinegar
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 1 tsp ground cumin
  • 1/2 tsp ground cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 tbsp vegetable oil (for searing)
  • Salt and freshly ground black pepper (to taste)
  • 16 corn tortillas
  • 2 cups Oaxaca or mozzarella cheese (shredded)
  • 1/2 cup white onion (finely diced, for garnish)
  • 1/2 cup fresh cilantro (chopped, for garnish)
  • Lime wedges (for serving)

Instructions

  1. Toast the chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant.
  2. Soak the toasted chiles in hot water for 30 minutes.
  3. Blend the rehydrated chiles with onion, garlic, tomatoes, vinegar, oregano, cumin, cloves, and 1 cup of soaking liquid until smooth.
  4. Prepare the beef by patting it dry, seasoning with salt and pepper, and searing it in vegetable oil until browned.
  5. Slow Cook the seared beef in a slow cooker with the blended adobo sauce for 8-10 hours on low or 4-6 hours on high.
  6. Shred the tender beef and skim the fat from the cooking liquid.
  7. Prepare tacos by dipping tortillas in reserved fat, filling with beef and cheese, and cooking on a skillet.
  8. Serve hot with consommé for dipping and garnish with onion and cilantro.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://pinrecipezbylinaa.com/crock-pot-birria-tacos-easiest-most-flavorful-recipe/

Scroll to Top