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Crock Pot Birria Tacos

Tender, slow-cooked beef simmered in a rich chili consommé, stuffed into crispy corn tortillas with melted cheese. The ultimate Quesabirria experience made easy at home.
Print Recipe
Prep Time 40 minutes
Cook Time 8 hours
Total Time 8 hours 40 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: Mexican, TexMex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meat & Marinade
  • 3 lbs beef chuck roast cut into chunks
  • 4 cups beef broth
  • 5 dried Guajillo chiles seeds removed
  • 3 dried Ancho chiles seeds removed
  • 3 dried Chiles de Árbol optional for heat
  • 1 large white onion chopped
  • 8 cloves garlic
  • 2 tbsp tomato paste
  • 1/4 cup apple cider vinegar
  • 1 tbsp cumin ground
  • 1 tbsp dried oregano Mexican preferred
  • 1 stick cinnamon
  • 3 bay leaves
  • 1/4 tsp ground cloves
Taco Assembly
  • 20 corn tortillas
  • 1 lb Oaxaca cheese shredded (or Mozzarella)
  • 1 cup onion finely diced
  • 1 cup fresh cilantro chopped
  • 3 limes cut into wedges

Equipment

  • Crock Pot / Slow Cooker
  • Blender
  • Cast Iron Skillet or Griddle
  • Frying Pan

Method
 

  1. Remove stems and seeds from dried chiles. Toast in a dry skillet for 1-2 minutes, then soak in hot water for 15 minutes.
  2. Season beef chunks generously with salt and pepper. Sear in a hot skillet until browned on all sides, then transfer to the Crock Pot.
  3. In the same skillet, sauté roughly chopped onion and garlic for 3 minutes.
  4. In a blender, combine soaked chiles (without water), sautéed onion/garlic, beef broth, vinegar, tomato paste, cumin, oregano, and cloves. Blend until smooth.
  5. Pour the sauce over the beef in the Crock Pot. Add cinnamon stick and bay leaves.
  6. Cover and cook on LOW for 8 hours or HIGH for 4 hours until beef is tender.
  7. Remove beef and shred. Discard bay leaves and cinnamon stick. Skim the red fat from the top of the broth into a separate bowl.
  8. Dip corn tortillas into the reserved fat, place on a hot griddle, top with cheese and meat, fold, and fry until crispy.
  9. Serve hot with a side cup of consommé (broth) topped with onions, cilantro, and lime.

Notes

If you cannot find Oaxaca cheese, low-moisture Mozzarella is a great substitute. Ensure you use corn tortillas, as flour tortillas do not hold up well to the dipping process.