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Birria Tacos are not just a dish; they are a culinary experience steeped in the rich history and vibrant culture of Mexico. Originating from the state of Jalisco, Birria is a traditional Mexican stew typically made with meat, spices, and sometimes, even goat. Over the years, this delicious stew has been adapted into a street food favorite known as Birria Tacos, where tender, slow-cooked meat is served in warm corn tortillas. The popularity of Birria Tacos has soared, making them a beloved choice at gatherings and celebrations, as well as cozy nights in with family and friends.

Crock Pot Birria Tacos

Create a culinary experience at home with Savory Slow-Cooked Birria Tacos, a beloved dish rooted in the vibrant culture of Mexico. This recipe highlights the rich, tender meat slow-cooked with a blend of flavorful spices and served in warm corn tortillas. Perfect for gatherings or cozy nights in, these tacos promise deep, complex flavors that tantalize the taste buds. Discover the step-by-step process for an authentic taste of tradition that you can enjoy with loved ones.
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Ingredients
  

3 pounds bone-in beef chuck roast, trimmed and cut into large chunks

2 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 teaspoon cumin seeds

1 teaspoon dried oregano

1/2 teaspoon black pepper

1 teaspoon salt (or to taste)

1 large onion, quartered

4 cloves garlic, peeled

2 cups beef broth

1 tablespoon apple cider vinegar

2 bay leaves

Fresh corn tortillas

Chopped fresh cilantro, for serving

Diced onions, for serving

Lime wedges, for serving

Salsa, for serving

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until they become fragrant and slightly softened, turning occasionally to prevent burning. Remove from heat and let cool.

    Blend the Sauce: In a blender, add the toasted chiles, cumin seeds, oregano, black pepper, salt, onion, garlic, beef broth, and apple cider vinegar. Blend until smooth, adding a bit more broth if needed to facilitate blending.

      Season the Meat: In a large bowl, toss the beef chunks with salt and pepper. This step enhances the flavor of the meat.

        Time to Cook: In your crock pot, place the seasoned beef chunks and pour the blended sauce over them. Add the bay leaves. Make sure the beef is well coated with the sauce.

          Slow Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and shreds easily with a fork.

            Shred the Beef: Once cooked, remove the beef from the crock pot and shred it using two forks. Strain the remaining liquid in the crock pot to separate the sauce, discarding the onion and bay leaves (you can save some broth for dipping if desired).

              Assemble the Tacos: Heat a skillet over medium heat. Lightly fry a corn tortilla for about 30 seconds on each side. Place some shredded beef on one half of the tortilla, fold it over and cook until crispy, about 1 minute each side.

                Serve: Transfer the tacos to a serving plate. Top with chopped cilantro and diced onions, and serve with lime wedges and salsa on the side.

                  Enjoy your delicious homemade Crock Pot Birria Tacos! Perfect for gatherings or a cozy night in.

                    Prep Time, Total Time, Servings: 20 minutes | 8 hours 20 minutes | Serves 6-8