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The rich heritage of Mexican cuisine comes alive with the delightful experience of Birria tacos. This traditional dish, marked by its flavorful slow-cooked beef and aromatic spices, offers a mouthwatering journey for anyone fortunate enough to taste it. Birria originated from the western Mexican state of Jalisco, where it is often prepared for festive occasions and celebrations. The tender beef, infused with spices and chilies, is a treat that warms the heart and satisfies the soul.
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Flavorful Slow-Cooked Birria Tacos

Crock Pot Birria Tacos are flavorful, slow-cooked tacos filled with tender, shredded beef and a rich, spicy sauce. Perfect for gatherings or a comforting meal.
Course Main Course
Cuisine Mexican
Keyword beef, birria, comfort food, crock pot, Mexican, slow-cooked, tacos
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 12
Calories 250kcal

Ingredients

  • 3 lbs beef chuck roast cut into large chunks
  • 2 cups beef broth
  • 1 cup water
  • 4 dried guajillo chiles stems and seeds removed
  • 2 dried ancho chiles stems and seeds removed
  • 1 medium onion quartered
  • 4 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • 2 bay leaves
  • Salt and pepper to taste
  • 12 small corn tortillas
  • Fresh cilantro chopped (for garnish)
  • Diced onions for garnish
  • Lime wedges for serving
  • Salsa optional, for serving

Instructions

  • Toast the guajillo and ancho chiles in a dry skillet for 2-3 minutes until fragrant, then soak in hot water for 15 minutes.
  • Blend the soaked chiles with 1 cup of beef broth, onion, garlic, cumin, oregano, and cinnamon until smooth.
  • Season the beef chunks with salt and pepper, place in the crock pot, and pour the blended sauce over them.
  • Add the remaining beef broth, water, and bay leaves to the crock pot.
  • Cover and cook on low for 8 hours or high for 4-5 hours until the beef is tender.
  • Shred the beef with two forks and strain the cooking liquid if desired.
  • Toast the corn tortillas in a skillet until warm and flexible.
  • Fill each tortilla with shredded beef and fold to form tacos.
  • Garnish with cilantro and diced onions, and serve with lime wedges and optional salsa.

Notes

Serve with lime wedges and optional salsa for added flavor.