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!
Equipment
- 1 Crockpot
- 1 Blender or immersion blender
- 1 Large skillet
Ingredients
Main ingredients
- 2-3 lbs Boneless chuck roast
- 1 tablespoon Avocado oil or neutral oil, plus more for taco frying
- Coarse ground salt to taste
- Fresh ground pepper to taste
- 4 Dried Guajillo chiles
- 5-6 Chipotle chilis in adobo from a can
- 1 small Red onion thinly sliced
- 8 whole cloves Garlic smashed
- 32 oz Beef stock or beef broth
- 1 tablespoon Tomato paste
- 14.5 oz Fire roasted diced tomatoes 1 can
- 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 or mozzarella cheese
Instructions
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. This gets your roast crusty and flavorful.
- Sear the chuck roast on all sides until browned real good. Then transfer it right over to your slow cooker.
- In the same skillet, add sliced onion and smashed garlic. Sauté till you smell that sweet, savory aroma.
- Throw in the Guajillo chiles and chipotle chilis, cook for about a minute more to release their smokiness.
- Pour in the beef stock and stir up everything, scraping all the bits off from the skillet. Then pour this over the meat in the slow cooker.
- Mix in the tomato paste and fire roasted diced tomatoes. Season well with salt and pepper so flavors pop.
- Cover and set it on low for 6-8 hours. Slow release the steam cues if you use a pressure cooker version instead for faster tender pull.
- When it’s done, shred the meat with two forks and mix it back into the sauce. It’s taco filling time!
Notes
Strain the sauce and use the liquid rather than blending into a sauce for a thinner consistency for the consume/dip. You could also blend half and use half liquid. If not using cheese, 1 tortilla is fine.