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Crock Pot Birria Tacos

Mouthwatering Crock Pot Birria Tacos Perfect for Any Gathering

Delicious Crock Pot Birria Tacos made with savory, slow-cooked beef perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Beef (Chuck or Brisket) Tender and delicious when slow-cooked.
For the Sauce
  • 4 pieces Dried Chilies Add rich spice and heat.
  • 1 medium Onion Yellow or white for best taste.
  • 4 cloves Garlic Fresh garlic is recommended.
  • 2 medium Tomatoes Canned or fresh based on availability.
  • 4 cups Beef Broth Vegetable broth is a great alternative.
  • 1/4 cup Apple Cider Vinegar Can substitute with lime juice.
  • 1 tablespoon Oregano
  • 1 tablespoon Cumin
  • 2 pieces Bay Leaves Remove before serving.
For Seasoning
  • 1 teaspoon Salt Adjust according to preference.
  • 1 teaspoon Pepper Adjust according to preference.
For the Tortillas
  • 12 pieces Tortillas Sturdy corn tortillas preferred.
  • 1 cup Oil (for frying) Vegetable or olive oil can be used.

Equipment

  • Crock Pot
  • Blender
  • Skillet
  • Cutting Board
  • Tongs

Method
 

Step‑by‑Step Instructions
  1. Soak the dried chilies in hot water for about 15 minutes until they soften.
  2. In a blender, combine the soaked chilies with chopped onion, garlic cloves, and tomatoes, and blend until smooth.
  3. Place the beef chuck or brisket into the bottom of the crock pot and pour the chili mixture over it.
  4. Add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and pepper to the mixture.
  5. Set the crock pot to low and cook for 8 to 10 hours.
  6. Once cooked, shred the beef and mix it back into the sauce.
  7. Heat oil in a skillet, fry tortillas until golden and crispy.
  8. Assemble tacos by filling tortillas with shredded beef mixture and frying briefly in the skillet.
  9. Serve hot with broth for dipping and garnish with fresh cilantro and diced onions.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 15mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. Freeze portions for up to 3 months.

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