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Crock Pot Birria Tacos

Incredibly tender, slow-cooked beef packed into crispy, chili-oil-dipped corn tortillas with melted cheese, served with a rich, savory consommé for dipping.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meat & Broth
  • 3-4 lbs beef chuck roast cut into chunks
  • 1 lb beef short ribs bone-in
  • 2 tbsp olive oil for searing
  • 1 large white onion halved
  • 1 bulb garlic top sliced off
  • 4 cups beef broth low sodium
  • 2 whole bay leaves
Adobo Sauce
  • 4 whole dried guajillo chilies stemmed and seeded
  • 3 whole dried ancho chilies stemmed and seeded
  • 2 whole dried pasilla chilies stemmed and seeded
  • 3 whole Roma tomatoes
  • 2 tbsp apple cider vinegar
  • 1 tbsp Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground cloves
Taco Assembly
  • 1 pack corn tortillas
  • 3 cups Oaxaca cheese freshly grated
  • 1 large white onion finely diced
  • 1 bunch fresh cilantro chopped
  • 2 whole limes cut into wedges

Equipment

  • Slow Cooker / Crock Pot
  • Large Skillet
  • Blender
  • Fine Mesh Strainer

Method
 

  1. Season beef chunks and short ribs with salt and pepper. Sear in olive oil over medium-high heat until browned, then transfer to the slow cooker.
  2. Lightly toast the dried chilies in a dry pan for 1-2 minutes. Transfer to a pot with tomatoes, cover with water, and boil for 10 minutes until soft.
  3. Blend the softened chilies, tomatoes, vinegar, oregano, cumin, coriander, cinnamon, and cloves with 1/2 cup of soaking liquid until completely smooth.
  4. Strain the blended adobo sauce directly into the slow cooker over the beef. Add the halved onion, garlic bulb, bay leaves, and beef broth.
  5. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until the meat is incredibly tender and easily shreds.
  6. Remove the meat, shred it with two forks, and discard bones and aromatics. Reserve the remaining broth (consommé) for dipping and frying.
  7. Heat a skillet. Dip a corn tortilla into the red fat floating on top of the consommé, place it in the skillet, and top with grated cheese and shredded beef.
  8. Fold the taco in half and fry until both sides are crispy and the cheese is melted. Serve hot with a bowl of consommé, garnished with onion and cilantro.

Notes

Always grate your own cheese for the best melt. Do not skim the fat off the broth; it is essential for frying the tortillas.