Description
Experience the rich and authentic flavors of Crockpot Birria Tacos, a slow-cooked Mexican beef stew made tender with a blend of dried chiles, spices, and savory consommé, served crispy on corn tortillas with melted cheese, onions, cilantro, and fresh lime for dipping.
Ingredients
Scale
For the Birria:
- 1 boneless beef chuck roast (2 ½ to 3 lbs)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon avocado oil or olive oil
- 6–10 dried red chiles, seeds removed and torn into pieces
- 1 16-ounce jar mild to medium salsa (any brand)
- 32 ounces beef broth
- 1–2 canned chipotle chiles in adobo sauce
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
For the Tacos:
- Cooking spray
- 20–30 6-inch white corn tortillas
- 1–2 cups shredded Mexican blend cheese, shredded Oaxaca cheese, or crumbled queso fresco
- ½ medium white onion, diced
- Chopped fresh cilantro
- Fresh limes, cut into wedges
Instructions
- Season and Sear: Season the boneless beef chuck roast on all sides with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Sear the roast on both sides for 5 minutes per side to lock in flavors and create a crust.
- Prepare Chiles: Tear off the top of each dried chile and shake out the seeds into a pile; discard the seeds and chile tops. Chop or tear the chiles into pieces to measure about ½ cup tightly packed torn chile pieces.
- Slow Cook the Beef: Transfer the seared roast to a large slow cooker. Add torn dried chiles, salsa, beef broth, canned chipotle chiles, garlic powder, cumin, oregano, ginger, cinnamon, and smoked paprika. Stir gently to combine. Cover and cook on high for 5-6 hours or low for 8 hours, until beef is tender.
- Shred the Beef: Remove the roast from the slow cooker and place it on a sheet pan. Use two forks to shred the beef finely.
- Prepare Consommé: Stir tomato paste and apple cider vinegar into the liquid left in the slow cooker. Use an immersion blender to puree the liquid until smooth to create the consommé sauce. Alternatively, transfer liquid to a blender and blend until smooth.
- Combine Beef and Sauce: Ladle 1 cup of the consommé over the shredded beef and toss together to coat evenly.
- Store if Needed: If not serving immediately, store shredded beef and consommé separately in airtight containers in the refrigerator for up to 5 days.
- Make Birria Tacos (Quesabirria): Heat a tabletop griddle or large skillet on high (around 400°F). Spray with cooking spray. Working in batches, lay tortillas flat on the griddle, top each with 1-2 tablespoons shredded cheese, about 2 ounces of shredded birria, diced onion, and cilantro.
- Cook Tacos: Heat the assembled tortillas for 2 minutes, then fold each taco over and continue heating for 3-5 minutes on one side. Flip and heat for an additional 3-5 minutes until cheese melts and tortillas become crispy to your preference.
- Serve: Serve hot with extra cheese, diced onion, cilantro, lime wedges, and small dishes of consommé for dipping.
- Storage: Keep leftovers refrigerated in separate airtight containers for birria meat and consommé for up to 5 days.
Notes
- Use mild to medium dried chiles for balanced heat; guajillo or ancho chiles are ideal.
- Searing the beef roast before slow cooking enhances flavor and texture.
- Consommé is essential for authentic dipping sauce and to moisten the birria meat.
- Quesabirria uses cheese inside the tacos for a melty, rich experience.
- Adjust cooking time in slow cooker based on your appliance’s settings and beef size.
- Leftover birria can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
