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Crockpot Birria Tacos

Crockpot Birria Tacos Recipe

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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 6 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 3 dried ancho chiles, stemmed and seeded
  • 3 dried guajillo chiles, stemmed and seeded
  • 4 cloves garlic, peeled
  • ½ white onion, roughly chopped
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 2 tbsp white vinegar
  • 1 tsp ground cumin
  • ½ tsp ground cloves
  • 1 tsp dried Mexican oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 3 lbs boneless beef chuck roast, cut into large 3-inch chunks
  • 2 cups beef broth
  • 1 bay leaf
  • 12 to 16 corn tortillas
  • Vegetable oil, for frying
  • 1½ cups shredded Oaxaca or mozzarella cheese
  • ½ cup finely chopped white onion
  • ½ cup chopped fresh cilantro
  • Lime wedges, for serving

Method
 

  1. Toast the dried chiles in a dry skillet for 30 seconds per side, then soak in hot water for 15 to 20 minutes.
  2. Blend soaked chiles, garlic, onion, tomatoes, vinegar, spices, and 1 cup broth until smooth.
  3. Sear beef chunks in a hot skillet with oil until deeply browned, then transfer to the slow cooker.
  4. Strain the chile sauce over the beef, add remaining broth and bay leaf, and cook on LOW for 6 to 7 hours.
  5. Shred the beef, skim the cooking liquid to separate the consommé, and reserve 2 tbsp of the surface fat.
  6. Dip tortillas in consommé, fry in the reserved fat, fill with cheese and beef, and serve with consommé for dipping.

Notes

If your slow cooker runs cooler, the beef may need up to 8 hours on LOW. For the best flavor, chill the birria overnight and skim off the solidified fat before serving. The consommé can be used as a broth for rice or sipped on its own.