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DinnerMexican
Crock Pot Birria Tacos
Prepare for the most tender and deeply satisfying tacos made with slow-cooked beef chuck roast in a rich adobo sauce. These Crock Pot Birria Tacos capture the essence of traditional Mexican birria, known for its complex flavors and fall-apart tender meat. Served with crispy tortillas filled with cheese and beef, accompanied by a savory consommé for dipping, this dish is perfect for family gatherings or any night of the week.
Ingredients
Servings
8
- •3 lbs beef chuck roast (cut into large chunks)
- •5 count dried guajillo chiles (stems and seeds removed)
- •2 count dried ancho chiles (stems and seeds removed)
- •1 count white onion (halved)
- •5 cloves garlic
- •2 count roma tomatoes (halved)
- •2 tbsp apple cider vinegar
- •1 tsp dried oregano (preferably Mexican oregano)
- •1 tsp ground cumin
- •0.5 tsp ground cloves
- •2 count bay leaves
- •1 count cinnamon stick
- •2 tbsp vegetable oil (for searing)
- •salt (to taste)
- •black pepper (to taste)
- •16 count corn tortillas
- •2 cups Oaxaca or mozzarella cheese (shredded)
- •0.5 cup white onion (finely diced, for garnish)
- •0.5 cup fresh cilantro (chopped, for garnish)
- •lime wedges (for serving)
Instructions
- 1
Toast the stemmed and seeded guajillo and ancho chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant.
Nutrition (per serving)
Calories
450
