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Crock Pot Birria Tacos

These Crock Pot Birria Tacos bring bold Mexican flavors to your kitchen with tender beef chuck roast slow-cooked in a rich chili sauce, stuffed into crispy fried tortillas and served with savory dipping broth. Perfect for family dinners, gatherings, or game day.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck roast cut into large chunks
  • 3 dried guajillo chilies stems and seeds removed, soaked 15 minutes in hot water
  • 2 dried ancho chilies stems and seeds removed, soaked 15 minutes in hot water
  • 1 onion quartered
  • 4 garlic cloves
  • 14.5 oz diced tomatoes 1 can
  • 2 cups beef broth low-sodium preferred
  • 2 tbsp apple cider vinegar
  • 1 tbsp dried oregano Mexican oregano preferred
  • 2 tsp ground cumin
  • 2 bay leaves removed and discarded before serving
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper
  • 12 corn tortillas for serving, fried fresh to order
  • neutral oil vegetable or avocado oil, for frying
  • fresh cilantro and diced white onion for garnish

Equipment

  • 6-quart slow cooker / crockpot
  • skillet
  • blender
  • Cutting board and knife
  • Two forks for shredding

Method
 

  1. Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened. Drain, then transfer to a blender with the quartered onion, garlic cloves, and diced tomatoes. Blend until completely smooth.
  2. Place the beef chuck roast chunks in the crockpot in a single layer as much as possible. Pour the blended chili mixture over the beef.
  3. Add the beef broth, apple cider vinegar, dried oregano, cumin, bay leaves, salt, and black pepper. Stir to combine so the beef is well coated.
  4. Cover and cook on LOW for 8 to 10 hours until the beef reaches an internal temperature of 200 to 205 degrees F and falls apart easily when pressed with a fork.
  5. Remove and discard the bay leaves. Shred the beef directly in the crockpot using two forks and stir it back into the broth. Taste and adjust salt and pepper.
  6. Heat a thin layer of oil in a skillet over medium heat. Dip each corn tortilla briefly into the fat layer on top of the broth, then lay it flat in the hot skillet and fry for about 1 minute until the underside starts to crisp.
  7. Fill one half of the tortilla with shredded beef and fold it over. Press gently with a spatula and fry for 2 to 3 minutes per side until crispy and golden. Work in batches without crowding the pan.
  8. Serve hot with a small bowl of the consomme broth on the side for dipping. Garnish with fresh cilantro and diced white onion.

Notes

Always soak dried chilies for at least 15 minutes before blending. Do not cook on HIGH. Target internal temp for chuck roast is 200 to 205 degrees F for full collagen breakdown. Dip tortillas in the fat layer before frying. Store beef and broth separately. Fry tortillas fresh each time for best texture.
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