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Crock Pot Birria Tacos Recipe

Crock Pot Birria Tacos Recipe

This juicy and flavorful crockpot method makes having Birria tacos at home even easier! Cook the beef birria slow and low all day, then blend the cooking liquid into a rich and delicious consome!
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Dinner
Cuisine Mexican
Servings 8 tacos
Calories 320 kcal

Equipment

  • crockpot
  • blender or immersion blender

Ingredients
  

Beef and Cooking Ingredients

  • 2-3 lbs boneless chuck roast
  • 1 tablespoon avocado oil plus more for taco frying
  • coarse ground salt
  • fresh ground pepper
  • 4 dried Guajillo chiles
  • 5-6 Chipotle chilis in adobo from a can
  • 1 small red onion thinly sliced
  • 8 whole cloves garlic, smashed
  • 32 oz beef stock
  • 1 tablespoon tomato paste
  • 1 14.5 oz can Fire roasted diced tomatoes
  • ¼ cup organic apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 stick cinnamon
  • 3 dry bay leaves
  • 1 teaspoon smoked paprika
  • ½ tablespoon fresh grated ginger
  • 1 teaspoon ground coriander

Tacos/Fixings

  • corn or flour tortillas
  • lime wedges
  • fresh cilantro leaves
  • diced white onion
  • shredded Oaxacan cheese or Italian cheese

Instructions
 

Cooking the Beef/Consome

  • Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes.
  • Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side.
  • Add beef to crockpot with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours.
  • After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks.
  • Remove bay leaves and cinnamon stick from crock pot and discard.
  • Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. If using a standard blender, allow liquid to cool to warm (don't blend piping hot liquid!), then carefully work in batches in the blender, being careful not to overfill.
  • Transfer sauce back to crockpot to keep warm.
  • Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat.

Tacos

  • Dip doubled up tortilla into consome, and lay flat in frying pan with a bit of avocado oil or neutral oil over medium heat.
  • To one half of the tortilla, add cheese, then meat, and top with diced onions and cilantro leaves.
  • Fry 2-3 minutes over medium heat, then flip other side to make a half moon.
  • Add a small ladle of consume to the top of the tortilla.
  • Flip over, and fry 2-3 minutes more.

Notes

Strain the sauce and use the liquid rather than blending into a sauce for a thinner consistency for the consume/dip. You could also blend half and use half liquid.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg
Keyword beef, crockpot recipes, tacos
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