Authentic Birria Tacos Made in the Crockpot

Hi there, food lover! 👋 Ready to fill your kitchen with the deep, rich aromas of slow-simmered beef, warm spices, and toasted chiles? Today we’re making Authentic Birria Tacos in the Crockpot—a dish rooted in Mexican tradition, perfected over generations, and beloved for its bold, comforting flavors. ❤️🌮

Birria is more than just a recipe—it’s culture, celebration, and pure culinary soul. Traditionally slow-cooked until meltingly tender, the meat soaks up a vibrant blend of chiles, spices, and aromatics. Making it in the Crockpot keeps the spirit of tradition while giving you an easier, more hands-off approach perfect for busy days.

Imagine tender shreds of juicy beef tucked inside crispy pan-fried tortillas dipped in consommé… sizzling edges, gooey melted cheese, and that unmistakable spice-kissed aroma drifting through your home. 🤤🔥 This is the kind of food that brings people together—family dinners, weekend gatherings, or anytime you crave something truly special.

Set your slow cooker, let the flavors develop low and slow, and prepare for tacos that taste like they came straight from an abuela’s kitchen. Let’s get cooking, friend! 👩‍🍳💛

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Ingredients

For the Birria

• 3 lbs beef chuck roast, cut into large chunks
• 1 lb beef short ribs (optional but traditional for richness)
• 3 dried guajillo chiles
• 3 dried ancho chiles
• 2 dried chile de árbol (optional for heat)
• 1 medium onion, quartered
• 5 cloves garlic
• 2 roma tomatoes
• 1 tbsp apple cider vinegar
• 1 tbsp Mexican oregano
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt (more to taste)
• 1 tsp black pepper
• 2 bay leaves
• 2 cups beef broth

For the Tacos

• Corn tortillas
• Shredded birria meat
• Shredded Oaxaca or mozzarella cheese
• Chopped onions & cilantro
• Lime wedges
• Oil for frying

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Step-by-Step Directions

1. Remove stems and seeds from all dried chiles. Toast lightly in a pan for 30 seconds per side until fragrant—don’t burn them.
2. Place toasted chiles in a bowl and cover with hot water to soften for 15 minutes.
3. In the meantime, sauté tomatoes, onion, and garlic until lightly charred for deeper flavor.
4. Add softened chiles, sautéed ingredients, apple cider vinegar, oregano, cumin, smoked paprika, salt, pepper, and 1 cup beef broth to a blender. Blend until smooth.
5. Place beef chuck and short ribs into the Crockpot. Pour the blended sauce over the meat.
6. Add bay leaves and remaining beef broth. Stir gently to coat everything.
7. Cook on LOW for 8–10 hours or HIGH for 5–6 hours until meat is fall-apart tender.
8. Remove meat, shred with forks, and discard bones. Skim excess fat from the top of the consommé—but keep some for frying the tacos! 😉
9. To assemble tacos: Dip a tortilla into the top layer of consommé (the flavorful fat).
10. Place tortilla on a hot skillet, sprinkle cheese on one half, then add shredded birria meat.
11. Fold and crisp each side until cheese melts and tortilla turns golden.
12. Serve with consommé for dipping, plus chopped onions, cilantro, and fresh lime. Heaven in every bite! 😍🔥

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Nutritional Information

⏰ Prep Time: 25 minutes | 🔥 Cook Time: 8–10 hours (Crockpot) | ⏳ Total Time: ~10 hours
⚡ Calories per serving: ~420 | 🍽️ Servings: 8–10 tacos

#birriatacos #mexicantradition #slowcookerrecipes #homemadeflavor #comfortfood
Bon appétit and happy cooking! 👩🍳🍽️