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Crock Pot Birria Tacos

Rich and juicy tacos filled with tender beef, smoky chiles, and warm spices, served with a delicious consommé for dipping.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 lbs boneless chuck roast
  • 1 tablespoon avocado oil plus more for frying tacos
  • Coarse to taste ground salt
  • Fresh to taste ground pepper
  • 4 dried Guajillo chiles
  • 5-6 pieces Chipotle chilis in adobo
  • 1 small red onion, thinly sliced
  • 8 cloves whole garlic, smashed
  • 32 oz beef stock
  • 1 tablespoon tomato paste
  • 1 14.5 oz can fire roasted diced tomatoes
  • ¼ cup organic apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 stick cinnamon stick
  • 3 leaves dry bay leaves
  • 1 teaspoon smoked paprika
  • ½ tablespoon fresh grated ginger
  • 1 teaspoon ground coriander
  • Diced to taste white onion
  • Shredded to taste Oaxacan cheese (or Italian cheese blend)

Method
 

Preparation
  1. Season chuck roast generously with salt and pepper on all sides.
  2. Heat avocado oil in a large skillet over medium-high heat.
  3. Sear roast for 3-4 minutes per side until golden-brown, then transfer to the crock pot.
  4. In the same skillet, add onion and garlic, cooking for 2-3 minutes until fragrant.
  5. Add tomato paste and cook for 1 minute, stirring constantly.
  6. Add fire-roasted tomatoes, chipotle chiles, and dried spices to the skillet.
  7. Pour in half the beef stock to deglaze the pan, scraping up browned bits.
  8. Transfer mixture to the crock pot with beef.
  9. Add remaining beef stock, apple cider vinegar, and guajillo chiles.
  10. Cover and cook on low for 6-8 hours or high for 4-5 hours until the meat is fall-apart tender.
  11. Remove meat and shred with two forks; strain cooking liquid for consommé.
Frying Tacos
  1. Heat skillet over medium heat and dip tortillas in consommé.
  2. Place tortilla on hot surface and add shredded beef and cheese to one half.
  3. Fold tortilla over and cook for 2-3 minutes per side until golden and crispy.
  4. Serve immediately with warm consommé for dipping, along with onion, cilantro, and lime wedges.

Notes

Store leftover shredded beef and consommé in separate airtight containers in the fridge for up to 4 days. Reheat gently on the stove. Do not freeze assembled tacos as they will become soggy. Consider serving with additional toppings like pickled jalapeños or sliced radish.