Crock Pot Birra Tacos are a tasty treat that will impress everyone at the table. This dish features tender, juicy beef cooked low and slow in flavorful spices!
Who knew you could have tacos that practically make themselves? I love just placing everything in the pot and letting it do its magic. Plus, the tacos are a big hit with friends! 🌮
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for slow cooking because it becomes tender and juicy. If you can’t find it, use brisket or short ribs as alternatives. Both will give you a delicious flavor.
Dried Chiles: Guajillo, ancho, and pasilla chiles create a lovely depth of flavor. If you’re short on these, feel free to substitute with chipotle for a smokier taste or use red pepper flakes for a quicker option!
Beef Broth: Using beef broth enriches the flavor. Vegetable broth works if you’re looking for a lighter option, or you can even dilute water with soy sauce for extra depth without beef.
Corn Tortillas: Corn tortillas are traditional for these tacos, but if you need gluten-free options, look for gluten-free tortillas or use lettuce wraps for a fresh twist.
Why is Toasting Chiles Important?
Toasting dried chiles brings out their natural oils, enhancing their flavor. Here’s how to do it right:
- Heat a dry skillet over medium heat.
- Add the chiles, turning them frequently for 1-2 minutes until fragrant.
- Be careful not to burn them; otherwise, they can become bitter!
- Let them soak in hot water afterward to soften them up for blending.
How to Shred Beef Easily?
Once your beef is tender, shredding should be a breeze! Here’s the process:
- Remove the beef from the slow cooker using tongs or a slotted spoon.
- Let it cool slightly so it’s easier to handle.
- Using two forks, pull apart the meat into bite-sized pieces. It’s best to shred while the beef is warm!
These tips should help you make the best-ever Crock Pot Birria Tacos. Happy cooking!
How to Make Crock Pot Birria Tacos
Ingredients You’ll Need:
For the Meat:
- 3-4 lbs beef chuck roast, cut into large chunks
For the Sauce:
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 cup beef broth
- 1 cup tomato sauce
- 1 medium white onion, quartered
- 4 cloves garlic
- 2 tbsp apple cider vinegar
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 2 bay leaves
- Salt and black pepper, to taste
For Serving:
- Corn tortillas
- Chopped white onion, for garnish
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Vegetable oil or butter for toasting tortillas
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, plus cook time of 8-10 hours on low or 4-6 hours on high in the crock pot. Don’t forget to factor in time for shredding the beef! Once everything is cooked and assembled, you’ll enjoy a delicious taco feast.
Step-by-Step Instructions:
1. Toasting the Chiles:
In a dry pan over medium heat, toast the dried chiles for about 1-2 minutes, turning them frequently until they smell fragrant but aren’t burnt. Once done, transfer them to a bowl and cover with hot water. Let soak for 15 minutes until they soften.
2. Blending the Sauce:
Drain the softened chiles and place them in a blender. Add the beef broth, tomato sauce, quartered onion, garlic, apple cider vinegar, oregano, cumin, smoked paprika, cinnamon, salt, and pepper. Blend until you have a smooth sauce.
3. Preparing the Beef:
Place the beef chunks in your crock pot. Pour the blended chile sauce over the meat, making sure to coat it well. Add the bay leaves for extra flavor and stir gently.
4. Cooking the Beef:
Cover the crock pot and cook on low for 8-10 hours or on high for 4-6 hours. The beef should be very tender and easy to shred when done.
5. Shredding the Beef:
Once the beef is fully cooked, remove it from the crock pot and shred it using two forks. Discard the bay leaves before adding the shredded beef back to the crock pot. Mix it with some of the cooking liquid to keep it moist.
6. Preparing the Tacos:
Heat a skillet over medium heat. Lightly coat a corn tortilla with vegetable oil or butter. Warm it in the skillet until soft and slightly crispy. Repeat with remaining tortillas.
7. Assembling the Tacos:
Fill each tortilla with the shredded beef and dip them briefly in the cooking broth (consommé) for extra flavor. Top with chopped onions and cilantro.
8. Serving:
Serve your tacos with lime wedges on the side for a refreshing squeeze of citrus. Enjoy!
Enjoy your rich, flavorful Crock Pot Birria Tacos!
Can I Use Other Cuts of Beef for This Recipe?
Absolutely! While beef chuck roast is ideal for its tenderness, you can substitute with brisket or short ribs if you prefer. Just ensure they have enough marbling for rich flavor and tenderness when cooked.
Can I Make This Recipe Spicier?
Yes! If you love spice, you can add a few dried chipotle chiles to the sauce for extra heat. You can also sprinkle some cayenne pepper or red pepper flakes into the mixture before cooking.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze the shredded beef and broth in freezer-safe bags or containers for up to 3 months. Just be sure to thaw in the fridge before reheating!
What’s the Best Way to Reheat the Birria?
The best way to reheat the birria is to warm it gently in a pot on the stove. Add a splash of beef broth if it seems dry. Stir occasionally until heated through. You can also reheat in the microwave, but be sure to cover it to hold moisture.
