Can I use a different cut of beef for Crock Pot Birria Tacos?

While chuck roast and short ribs are ideal for their fat content and tenderness, you can also use beef stew meat. Just ensure it's a cut that benefits from slow cooking.

How do I know when the birria beef is done?

The beef is ready when it's fork-tender and shreds easily with minimal effort. This usually takes 6-8 hours on low or 3-4 hours on high in a slow cooker.

Can I make the birria sauce less spicy?

Absolutely! Reduce or omit the chipotle chilies, and you can also use fewer guajillo and ancho chilies, or deseed them more thoroughly, as most of the heat resides in the seeds.

What if my consommé is too thin for dipping?

After removing the beef, you can simmer the consommé on the stovetop over medium heat for 15-20 minutes, or until it reaches your desired consistency.

Crock Pot Birria Tacos: Easy with Big Flavor.

Description

This recipe guides you through making delicious Birria Tacos in a crock pot, featuring tender, flavorful beef birria that’s perfect for a satisfying meal.

Ingredients

Scale

3 pounds chuck roast or short ribs
1 tablespoon olive oil
1 large onion, roughly chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
4–6 dried guajillo chilies, stemmed and seeded
2–3 dried ancho chilies, stemmed and seeded
1–2 dried chipotle chilies, stemmed and seeded (optional, for extra heat)
4 cups beef broth
1/4 cup apple cider vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt and black pepper to taste
Corn tortillas
Shredded Monterey Jack or Oaxaca cheese
Fresh cilantro, chopped (for garnish)
Diced white onion (for garnish)
Lime wedges (for serving)

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Instructions

Season the chuck roast or short ribs generously with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned. Transfer the beef to the crock pot.
Add the chopped onion and minced garlic to the skillet and sauté until softened, about 3-5 minutes. Add to the crock pot.
In the same skillet, toast the dried guajillo, ancho, and chipotle chilies (if using) for 1-2 minutes until fragrant. Be careful not to burn them.
Place the toasted chilies in a bowl and cover with hot beef broth. Let them rehydrate for about 15-20 minutes.
Once rehydrated, transfer the chilies and some of their soaking liquid to a blender. Add the remaining beef broth, crushed tomatoes, apple cider vinegar, chili powder, cumin, oregano, cinnamon, and cloves. Blend until smooth.
Pour the blended chili sauce over the beef in the crock pot. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is fork-tender and easily shreds.
Remove the beef from the crock pot and shred it using two forks. Return the shredded beef to the sauce in the crock pot.
To make the tacos: Dip corn tortillas into the birria liquid (consommé) from the crock pot.
Heat a non-stick skillet or griddle over medium heat. Place the dipped tortillas on the skillet.
Add a generous amount of shredded birria beef and some shredded cheese onto one half of each tortilla.
Fold the tortilla over to form a taco. Cook until the tortilla is slightly crispy and the cheese is melted and bubbly.
Serve the birria tacos with a side of the birria consommé for dipping, and garnish with fresh cilantro, diced white onion, and lime wedges.

Notes

For extra flavor, you can add a bay leaf or two to the crock pot while cooking the birria.
Adjust the amount of chipotle chilies to your preferred spice level.
If you prefer a thicker consommé for dipping, you can simmer it on the stovetop for a bit after removing the beef.
Leftover birria can be stored in an airtight container in the refrigerator for up to 3-4 days.
The birria meat and consommé can also be frozen for longer storage.

Prep Time: 25 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos with consommé
Calories: 350