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Crock Pot Birria Tacos

Tender beef slow-cooked in a rich chili adobo, shredded, and fried in crispy corn tortillas with melted Oaxaca cheese and fresh cilantro.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican, Street Food
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Meat
  • 3-4 lbs chuck roast cut into large chunks
  • 1 tbsp vegetable oil for searing
  • salt and pepper to taste
The Sauce (Adobo)
  • 4 dried guajillo peppers seeded
  • 2 dried ancho peppers seeded
  • 2 chipotle peppers in adobo
  • 1 white onion quartered
  • 6 cloves garlic
  • 1 tbsp dried oregano Mexican preferred
  • 1 tsp cumin
  • 0.5 tsp cinnamon
  • 3 cups beef broth
  • 2 tbsp apple cider vinegar
Assembly
  • 12-15 corn tortillas
  • 3 cups Oaxaca cheese shredded (or Mozzarella)
  • 1 cup fresh cilantro chopped
  • 1 cup white onion diced
  • 2 limes cut into wedges

Equipment

  • Crock Pot / Slow Cooker
  • Blender
  • Large Skillet or Griddle
  • Forks for shredding

Method
 

  1. Cut chuck roast into large chunks and season heavily with salt and pepper.
  2. Sear meat in a skillet with oil over high heat until browned. Place in Crock Pot.
  3. Boil dried peppers in water for 15 minutes to rehydrate.
  4. Blend rehydrated peppers, chipotle, onion, garlic, spices, vinegar, and 1 cup beef broth until smooth.
  5. Pour sauce over meat in Crock Pot and add remaining beef broth.
  6. Cook on Low for 8-10 hours or High for 5-6 hours until meat shreds easily.
  7. Remove meat and shred. Skim the top layer of fat (red oil) from the broth into a bowl.
  8. Heat a skillet. Dip corn tortillas into the reserved fat and place on skillet.
  9. Top with cheese and meat. Fold over and fry until crispy on both sides.
  10. Garnish with onion and cilantro. Serve with a side of broth (consommé) for dipping.

Notes

Use bone-in meat for better broth texture.