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Crock Pot Birria Tacos

Crock Pot Birria Tacos: Savory Slow-Cooked Perfection

Crock Pot Birria Tacos feature savory, slow-cooked beef in a rich broth, perfect for sharing with loved ones.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3-4 pieces Dried Chilies guajillo or ancho
  • 2-3 pounds Beef chuck roast
  • 2 cups Broth beef or vegetable
  • 1/4 cup Vinegar apple cider
  • 1 tablespoon Oregano dried, fresh is best
  • 1 teaspoon Cumin ground
  • 2 pieces Bay Leaves
  • Salt & Pepper to taste
For the Tacos
  • 12 pieces Corn Tortillas soft
  • 1/2 cup Oil neutral for frying
For the Garnish
  • 1 cup Onion chopped
  • 1/2 cup Cilantro fresh, for sprinkling

Equipment

  • Crockpot
  • skillet
  • blender

Method
 

Step-by-Step Instructions
  1. Step 1: Prep Chilies - Soak the dried chilies in hot water for 15 minutes, blend with onion, garlic, and tomatoes.
  2. Step 2: Crockpot Setup - Place the chuck roast, pour blended chili mixture, add broth, vinegar, oregano, cumin, and bay leaves.
  3. Step 3: Slow Cook - Cook on low for 8-10 hours until beef is fork-tender.
  4. Step 4: Shred Beef - Remove beef, shred it and mix back into the sauce.
  5. Step 5: Prepare Tortillas - Heat oil in a skillet, dip tortillas briefly into broth fat, fry until crispy.
  6. Step 6: Assemble Tacos - Fill tortillas with beef mixture, optionally fry again for an extra crunch.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.

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