Can I use a different type of meat?

Yes, goat or lamb can also be used for birria. Adjust cooking time accordingly.

Can I make birria tacos ahead of time?

Yes, prepare the beef in advance and assemble the tacos just before serving to keep them crisp.

How do I store leftovers?

Store the shredded beef in an airtight container with the broth. Refrigerate for up to 4 days or freeze for up to 3 months.

Crock Pot Birria Tacos

Name: Crock Pot Birria Tacos
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Mexican
Ingredients: Beef chuck roast – A well-marbled cut that becomes tender when slow-cooked.; Dried guajillo chilies – Mildly sweet, adding depth to the sauce.; Dried ancho chilies – Smoky, earthy flavor, slightly spicy.; Beef broth – Savory base that keeps the meat moist.; Apple cider vinegar – Balances richness with acidity.; Onion – Adds aromatic sweetness.; Garlic cloves – Essential for authentic birria flavor.; Canned tomatoes – Tangy and robust, complements the chilies.; Mexican oregano – Earthy, slightly citrusy, traditional seasoning.; Cumin – Warm, nutty flavor enhancing the beef.; Bay leaves – Subtle, herbal note for depth.; Corn tortillas – Soft, pliable, perfect for tacos.; Oaxaca cheese – Melty, mild, balances the spice.; Fresh cilantro – Bright, herbaceous garnish.; Lime wedges – Citrusy, tangy, brightens the dish.

Crock Pot Birria Tacos

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Crock Pot Birria Tacos combine slow-cooked, tender beef with rich, flavorful broth, served in crispy, cheesy tortillas for a comforting Mexican-inspired dish.

Author: Emily
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 6 servings
Category: Main Dish
Method: Slow Cooking
Cuisine: Mexican

Ingredients

Beef chuck roast – A well-marbled cut that becomes tender when slow-cooked.
Dried guajillo chilies – Mildly sweet, adding depth to the sauce.
Dried ancho chilies – Smoky, earthy flavor, slightly spicy.
Beef broth – Savory base that keeps the meat moist.
Apple cider vinegar – Balances richness with acidity.
Onion – Adds aromatic sweetness.
Garlic cloves – Essential for authentic birria flavor.
Canned tomatoes – Tangy and robust, complements the chilies.
Mexican oregano – Earthy, slightly citrusy, traditional seasoning.
Cumin – Warm, nutty flavor enhancing the beef.
Bay leaves – Subtle, herbal note for depth.
Corn tortillas – Soft, pliable, perfect for tacos.
Oaxaca cheese – Melty, mild, balances the spice.
Fresh cilantro – Bright, herbaceous garnish.
Lime wedges – Citrusy, tangy, brightens the dish.

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Instructions

Toast guajillo and ancho chilies in a hot skillet for about 2 minutes to release oils.
Soak the toasted chilies in hot water for 15 minutes until softened.
Blend softened chilies with canned tomatoes, garlic, onion, apple cider vinegar, and beef broth until smooth.
Strain the sauce to remove seeds and tough bits.
Season beef chuck roast with salt, pepper, cumin, and Mexican oregano.
Place the beef in the crock pot and pour the blended sauce over it.
Add bay leaves and cook on low for 8 hours or high for 5 hours.
Once tender, shred the beef with forks, mixing well with the sauce.
Heat a skillet and lightly toast corn tortillas.
Dip tortillas in the birria broth for extra flavor.
Fill each tortilla with shredded beef and Oaxaca cheese.
Fold the taco and cook on both sides until crispy.
Serve hot with consommé, cilantro, and lime.

Notes

Use freshly grated Oaxaca cheese for a smoother melt.
Adjust the number of chilies to control spice level.
Dip tortillas in broth before frying for added flavor.

Find it online: https://recipeshots.com/crock-pot-birria-tacos/