Authentic Crock Pot Birria Tacos Recipe

Essential Ingredients Overview

• Ancho chiles and guajillo chiles: These dried chiles are the soul of Birria sauce, giving it that deep, smoky flavor.
• Onion, garlic, and tomatoes: Roasted to perfection for the base of our sauce.  
• Beef roast: A hefty 3-4 lbs chunk that slowly cooks to tender perfection in your crockpot.
• Chipotle Peppers in Adobo Sauce: Adds another smokey and spicy element to our sauce.  
• Apple cider vinegar: A splash adds the perfect tang to balance the rich sauce. 
• Mexican oregano, cumin, ground cloves, and ginger: This spice quartet adds complexity and warmth to the Birria. 
• Beef stock: Blends with the spices, charred veggies, and chiles to create a flavorful Birria stew. 
• Bay leaves, cinnamon sticks, and black peppercorns: They infuse the meat with their aromatic essence during the slow cooking process. 
• Corn tortillas or flour tortillas: The base of your tacos, ready to be dipped and fried. 
• Fresh cilantro, lime wedges, and red onion: Fresh toppings that add a bright contrast to the rich tacos. 
• Oaxaca cheese: Melts beautifully, adding a gooey, stringy layer to your tacos. Monterey Jack is a good substitute.

Preparing the Birria Sauce

Creating the Birria sauce takes a few steps, but it is SO worth it! To save some time in the morning, prepare your sauce the night before and store it in the refrigerator. You can even let your meat chunks marinate overnight for extra flavor. Here’s how to make it:

Rehydrate the Dried Chiles

1. Start with the chiles: Grab those dried ancho and guajillo chiles and give them a quick rinse. Add enough water to a large pot to cover the peppers. 
2. Bring the water to a boil, then turn off the heat. Put the dried peppers in the water and let them soak for about 15 minutes. They’ll come out rehydrated and full of life. 
3. Save that water: Keep a cup of the water you used for soaking. It’s gold for making your sauce. 
4. Prep the chiles: Once they’ve had their soak, take them over to your cutting board to remove the stems and seeds. It’s a bit messy, but it’s so worth it.

Roast the Veggies

1. Prepare the vegetables: Line a baking pan with aluminum foil for easy cleanup. Cut your fresh tomatoes and onion into large chunks. Cut the top of the garlic bulb to expose the cloves, and place it on the baking pan cut side facing up.
2. Season: Drizzle olive oil over the prepared vegetables, then sprinkle with salt and pepper. 
3. Roasting time: Set your oven broiler to high. Roast the veggies for 8-15 minutes or until lightly charred. Keep an eye on them. Broiling times differ from oven to oven and can be affected by how close your oven rack is to the top broiler.  

Blend the Sauce

1. Load up the Blender: Place the prepared peppers plus one cup of the reserved cooking liquid into the blender. Add the roasted tomatoes and onions. Squeeze the garlic bulb releasing the roasted garlic cloves into the blender. 
2. Add More Flavors: Next, add the beef stock, chipotle peppers in adobo sauce, vinegar, Mexican oregano, cumin, ground cloves, ginger, and salt into the blender. 
3. Time to Blend: Place the lid onto the blender, and blend on high. You’re going for silky smooth here, so let it run until everything is totally combined. You could also use a food processor or immersion blender for this step. 

Making Birria in the Crock Pot

1. Chop the Beef: I start with a big, 3-4 pound boneless beef chuck roast and cut it into large chunks. If you can’t find a big roast, I suggest getting 2 smaller ones. 
2. Sear for Flavor: Each piece of beef gets a quick sear in a pan over medium-high heat until it’s golden brown. This step isn’t just for looks; it packs in a ton of flavor.

3. Layer in the Crock Pot: Next, I place all of the seared beef chunks in the crock pot and pour the blended sauce over them. At this point, you can already smell how good this meal is going to be!
4. Add Spices: Tuck in a few cinnamon sticks and bay leaves among the beef pieces, and add a teaspoon of black peppercorns. Be sure to gently stir everything into the sauce and make sure every piece of beef is submerged in the birria sauce. 

5. Low and Slow Cooking: Set your crockpot to low, and cook for 8-10 hours. If you’re short on time, you can also cook it on high for 4-6 hours. This slow cooking magic is what transforms the beef into fork-tender bites.

Assembling Your Quesabirria Tacos

When it’s taco time, here’s how to make each taco a little masterpiece. 

1. Dip a tortilla into the cooked Birria sauce. Be sure to coat both sides with the sauce. The fatty part will rise to the top of the sauce making it perfect for frying.
2. Place your corn or flour tortilla into a heated pan. Cook one side until it’s nicely golden brown, then flip it over.  
3. Sprinkle a generous amount of shredded Oaxaca cheese over the entire surface, watching it melt and bubble.  

4. To one half of the tortilla, add the tender, slow-cooked shredded beef, already mingling with the rich, complex birria sauce that boasts a melody of flavors from ancho chiles to Mexican oregano and a hint of cinnamon stick.  
5. Next, add diced red or white onion (your choice) and fresh cilantro on top of the shredded beef side of the tortilla. 
6. Fold the tortilla over, encasing the filling. Press down slightly to ensure everything melds together under the heat.  
7. Continue to fry until each side is crisped to perfection. 
8. Serve each taco alongside a bowl of the savory, spiced broth for dipping and lime wedges on the side ready to squeeze over and amplify the flavors even more. 

Serving Birria Tacos and Accompaniments

Imagine sitting down to a warm plate of crock pot birria tacos that have been slow cooking to perfection all day. Now, think about what could make this dish even more incredible. It’s all about the extras, the little additions that turn a great meal into an unforgettable one. 

• Lime wedges: A squeeze of lime adds a zesty burst, enlivening the rich flavors of the birria. 
• Red or white onion: Add some finely chopped red onion for a crisp, slightly sweet contrast. 
• Fresh cilantro: Sprinkling fresh cilantro on top brings a light, refreshing finish that’s hard to resist. 

Leftover Birria Recipes – Even better the next day!

The reason I make my crock pot birria tacos with 3-4 pounds of beef is so I will be sure to have leftovers. This delicious dish gets even better the next day! Here are some additional ways to serve Birria:

• Birria Ramen: Imagine turning that rich, flavorful broth and tender shredded beef into a steaming bowl of Birria ramen. Just cook up some noodles, pour the birria like a savory broth over them, and maybe drop in a soft-boiled egg for good measure. 
• Birria Meat Stew: Serve up a bowl full of that juicy birria meat. Add a sprinkle of onion and cilantro, and you’ve got a hearty bowl of goodness. It’s a fantastic way to enjoy those leftovers and make sure every bit of your tasty dish gets used. No waste here, just more wonderful meals to warm your soul. Trust me, it’s worth trying out!
• Birria Nachos: Start with a base of tortilla chips, then add a layer of your Birria meat. Top with cheese and melt using your oven boiler. Now top with your favorite nacho toppings such as green onion and sour cream. 
• Birria Rice Bowls: Use some delicious Cilantro Lime Rice as your base, then top it with Birria meat and any of your favorite toppings. I like to add red onion, cilantro, a lime wedge, and some avocado slices. 
• Birria Pizza: Can you imagine this flavorful meat as a pizza topping? So good!