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–+ servings

Crockpot Birria Tacos

Slow-cooked birria beef that turns melt-in-your-mouth tender, then folded into corn tortillas with cheese and crisped until golden—served with rich consomé for dipping.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine Mexican
Servings 12 tacos

Equipment

Ingredients
  

  • 2.5 lbs chuck roast a little more or less is fine
  • 1 large yellow onion chopped
  • 5 garlic cloves peeled
  • 1 large cinnamon stick or 2 small
  • 5 dried guajillo peppers ends trimmed & seeds removed
  • 5 dried ancho peppers ends trimmed & seeds removed
  • 3 chiles de arbol from a can
  • 3 bay leaves
  • 1 tbsp peppercorns
  • 1 tbsp dried oregano
  • 1/4 tsp ground cloves
  • 32 oz beef broth
  • 2 tbsp apple cider vinegar
  • 8 tortillas use corn for GF
  • 2 cups shredded mozzarella
  • Cilantro & chopped onions for garnish
  • Lime wedges

Instructions
 

  • In a large pot, add the onion, garlic, peppers, cinnamon stick, bay leaves, seasonings, broth, and apple cider vinegar. Simmer over medium heat for about 15 minutes, until the peppers soften.
  • Cut the chuck roast into large chunks and place in the crockpot.
  • Blend the simmered mixture until smooth (strain if needed).
  • Pour the sauce over the beef, making sure everything is covered. Cook on low 8 hours or high 4 hours, until the meat easily shreds. Shred and keep the meat in the broth.
  • Add some of the broth to a shallow dish for dipping tortillas.
  • Heat a skillet over medium. Dip both sides of a tortilla in the broth, lay it in the skillet, sprinkle cheese all over, add birria meat, and cook until the cheese melts. Fold and crisp on both sides.
  • Serve with chopped onion, cilantro, lime, and a bowl of broth for dipping.
Keyword crockpot, slow cooker, tacos
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