The Crockpot Birria Taco

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 8 hours (Low)
• Total Time: 8 hours 15 minutes
• Servings: 8 servings

📝 Ingredients List

• 3 lbs beef chuck roast, cut into large chunks
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 white onion, quartered
• 4 cloves garlic, peeled
• 1 tablespoon tomato paste
• 1 tablespoon white distilled vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 4 cups beef bone broth (alcohol-free)
• 12 corn tortillas
• 1 cup shredded Oaxaca cheese (or mozzarella)
• Fresh cilantro and diced white onion for garnish

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Slow cooker (6-quart capacity)
• High-speed blender
• Skillet or griddle for frying tacos
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Tongs

Step-by-Step Beginner-Friendly Instructions

1. Toast and Soak: In a dry pan, lightly toast the dried chilies for 1 minute until fragrant. Place them in a bowl with hot water for 15 minutes to rehydrate.
2. Blend the Sauce: Add soaked chilies, onion, garlic, tomato paste, vinegar, cumin, oregano, cinnamon, and 1 cup of the beef broth to a blender. Blend until completely smooth. 🥣
3. Slow Cook: Place the beef chunks into the slow cooker. Pour the blended sauce and remaining broth over the beef. Stir gently to coat. Set to Low and cook for 8 hours.
4. Shred the Beef: Once the beef is “fork-tender,” remove the meat, shred it with two forks, and return it to the pot. ✨
5. Assembly: Dip a corn tortilla into the top of the broth, place it on a hot skillet, add cheese and shredded beef. Fold over and fry until crispy. Serve with a cup of the consommé for dipping!

💡 Pro Tips Section

• Storage: Keep leftover beef and consommé in an airtight container in the fridge for up to 4 days.
• Substitutions: If you don’t have beef chuck, you can use venison roast for a lean alternative; just monitor the cook time as it may finish slightly faster.
• Crispy Tacos: Always dip the tortilla into the fat floating at the top of the slow cooker before browning it for the best flavor and color.

Variations

Change things up by using the meat for a ‘Birria Quesadilla’ or loading the shredded beef over seasoned rice for a hearty bowl. You can also add pickled radish for a refreshing crunch.

FAQ

Can I use chicken? Yes! Simply swap the chuck roast for bone-in, skinless chicken thighs and reduce the cooking time to 4-5 hours on Low.

Is this spicy? The dried chilies provide a deep, complex flavor rather than extreme heat. You can remove more seeds during prep for an even milder taste.