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Crock Pot Birria Tacos

Enjoy tender, fall-apart beef wrapped in crispy tortillas dipped in rich consomme with these easy Crock Pot Birria Tacos.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Birria Beef
  • 3 pounds beef chuck roast, cut into large chunks Best for richness.
  • 1 pound beef short ribs (optional) Recommended for extra richness.
  • 3 pieces dried guajillo chiles, stems and seeds removed
  • 2 pieces dried ancho chiles, stems and seeds removed
  • 2 pieces dried pasilla chiles, stems and seeds removed
  • 4 pieces Roma tomatoes, halved
  • 1 medium white onion, roughly chopped
  • 6 cloves garlic, peeled
  • 2 cups beef broth
  • 1 cup water
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon apple cider vinegar
  • 2 pieces bay leaves
  • to taste Salt
For the Tacos
  • 16 to 20 pieces small corn tortillas Essential for authentic flavor.
  • 2 cups shredded Oaxaca or mozzarella cheese
  • to taste Fresh cilantro, roughly chopped For garnish.
  • as needed Lime wedges for serving Essential for flavor.
  • as needed Cooking oil for frying

Method
 

Preparation
  1. Remove stems and seeds from dried chiles.
  2. Toast the chiles in a dry skillet over medium heat for about 30 to 45 seconds per side.
  3. Soak toasted chiles in boiling water for 15 to 20 minutes.
  4. Char halved tomatoes, onion, and garlic in a skillet for 5 to 7 minutes.
  5. Blend softened chiles, charred veggies, beef broth, and seasonings until smooth.
Cooking
  1. Sear beef chunks in a heavy skillet over high heat (optional).
  2. Transfer seared beef to the slow cooker and pour blended sauce over.
  3. Add bay leaves and cook on LOW for 8 hours or HIGH for 4 to 5 hours.
  4. Shred beef and strain broth after cooking.
Assembly
  1. Dip tortillas in warm consomme and fry with cheese and beef filling.
  2. Serve with diced onion, cilantro, and lime wedges.

Notes

Refrigerate leftovers separately, beef for up to 4 days and consomme for up to 5 days. Can be frozen for longer storage.