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Birria Crockpot Recipe (For Easy Slow Cooker Tacos)

This juicy and flavorful crockpot method makes having Birria tacos at home even easier! Cook the beef birria slow and low all day, then blend the cooking liquid into a rich and delicious consomme! Fry up some Quesabirria tacos with shredded cheese, diced onion and fresh cilantro for the ultimate Taco Tuesday!
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 12 people
Calories 177 kcal

Equipment

  • 1 Crockpot
  • 1 Blender or immersion blender

Ingredients
  

Main ingredients

  • 2-3 lbs Boneless chuck roast nice piece
  • 1 tablespoon Avocado oil or neutral oil plus more for taco frying
  • Coarse ground salt and fresh ground pepper seasoning
  • 4 dried Guajillo chiles sweet and smoky flavor
  • 5-6 Chipotle chilis in adobo from a can
  • 1 small Red onion thinly sliced
  • 8 Cloves garlic smashed
  • 32 oz Beef stock or beef broth rich base
  • 1 tablespoon Tomato paste body and brightness
  • 14.5 oz Fire roasted diced tomatoes
  • ¼ cup Organic Apple cider vinegar
  • 1 tablespoon Ground cumin
  • 1 tablespoon Dried oregano Mexican oregano preferred
  • 1 Cinnamon stick
  • 3 dry Bay leaves
  • 1 teaspoon Smoked paprika
  • ½ tablespoon Fresh grated ginger
  • 1 teaspoon Ground coriander
  • Corn or flour tortillas
  • Lime wedges
  • Fresh cilantro leaves
  • Diced white onion
  • Shredded Oaxacan cheese or Italian cheese/Mozzarella cheese

Instructions
 

Instructions

  • Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes.
  • Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side.
  • Add beef to crockpot with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours.
  • After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks.
  • Remove bay leaves and cinnamon stick from crock pot and discard. Blend everything until a smooth sauce forms. Transfer sauce back to crockpot to keep warm.
  • Dip doubled up tortilla into consomme, lay flat in frying pan with oil over medium heat. Add cheese, meat, top with diced onions and cilantro. Fry and flip into a half moon shape.

Notes

Serve warm with tortillas, lime wedges, fresh cilantro, diced onion, and shredded Oaxacan cheese. Instant Pot variation available. Store leftovers in airtight containers.