Crockpot Birria Tacos
Slow-cooked to perfection, these Birria Tacos are your new favorite meal! Rich and flavorful beef tacos that are sure to impress your dinner party guests. Served with a homemade consommé dipping sauce, it makes the perfect beef dinner.
Equipment
- slow cooker (crockpot)
Ingredients
For The Meat and Marinade
- 3 lbs beef chuck roast, cut into large chunks
- 5 dried guajillo chilies
- 3 dried arbol chilies
- 1 white onion, cut into large chunks
- 4 cloves garlic
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 tbsp apple cider vinegar
- salt and pepper to taste
- corn tortillas
Instructions
- Remove stems and seeds from the dried chilies. Toast them lightly in a dry skillet over medium heat until fragrant. Soak the toasted chilies in hot water for about 20 minutes until softened.
- In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, cinnamon, vinegar, and a pinch of salt and pepper. Blend until smooth, adding soaking water if necessary to achieve a sauce-like consistency.
- Place the beef chunks in a large bowl or zip-top bag. Pour the marinade over the meat, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Transfer the marinated meat and marinade into a slow cooker. Add the beef broth. Cover and cook on low for 6-8 hours, or until the meat is tender and easily shredded.
- Remove the meat from the slow cooker and shred it using two forks. Strain the cooking liquid to use as a dipping sauce (consommé).
- Heat a skillet over medium heat. Dip each tortilla briefly into the consommé to coat. Place the dipped tortilla on the skillet and add a portion of shredded meat. Top with chopped onion, cilantro, and cheese if using. Fold the tortilla in half and cook until crispy on both sides.
- Serve the tacos hot with lime wedges and a side of the reserved consommé for dipping.