Description
Experience the ultimate fusion of comfort and bold, savory flavor with this effortless slow-cooked sensation. Our Crockpot Birria Taco recipe captures the heart of traditional Mexican street food using tender, fall-apart beef simmered in a rich, aromatic chili broth. It is the perfect meal for busy weekends or hosting a crowd, achieving that addictive melt-in-your-mouth texture with minimal effort. Your family will love this elevated taco night experience.
Ingredients
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
Instructions
Toast the dried chilies in a dry pan for 1 minute until fragrant.
Soak the toasted chilies in hot water for 15 minutes to rehydrate.
Place soaked chilies, onion, garlic, tomato paste, vinegar, cumin, oregano, cinnamon, and 1 cup of beef broth into a blender and process until smooth.
Place beef chunks into the slow cooker and pour the blended sauce along with the remaining 3 cups of broth over the meat.
Set the slow cooker to Low and cook for 8 hours.
Once tender, remove the beef, shred it using two forks, and return it to the slow cooker to absorb the juices.
Dip each corn tortilla into the top of the broth, place on a hot skillet, add shredded beef and cheese, then fold and fry until crispy.
Serve garnished with fresh cilantro and onion, alongside a small cup of the consommé for dipping.
Notes
Ensure all beef bone broth is certified alcohol-free. Oaxaca cheese is traditional, but mozzarella or Monterey Jack also work well for the melt. Leftover consommé can be frozen for later use.
- Prep Time: 15
- Cook Time: 480
- Category: Recipes
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg