Go Back
–+ servings
Crock Pot Birria Tacos

Crock Pot Birria Tacos: Savory Comfort in Every Bite

Enjoy delicious Crock Pot Birria Tacos, a flavorful dish that combines tender beef and authentic Mexican spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 3 pounds Beef Chuck Roast A juicy cut that provides the perfect tender base for your tacos.
For the Sauce
  • 4 pieces Dried Guajillo Chiles Essential for that authentic birria taste; don't forget to toast them first for maximum flavor.
  • 4 cups Beef Broth Adds moisture and richness; for a lighter option, chicken or vegetable broth works too.
  • 1 medium Onion Use yellow or white for sweetness and depth in your sauce.
  • 4 cloves Garlic Fresh garlic enhances the aromatic profile; use it generously for best results.
  • 1 teaspoon Cumin This earthy spice is a staple in Mexican cuisine, adding warmth to your tacos.
  • 1 teaspoon Oregano Mexican oregano is ideal for that authentic flavor boost.
  • 1/2 teaspoon Cinnamon Just a hint adds a delightful complexity to the dish.
  • to taste Salt & Pepper Essential for balancing flavors and enhancing the overall taste.
For Assembling
  • 12 pieces Corn Tortillas Soft and delicious, they beautifully cradle the flavorful fillings.
  • 1 cup Chopped Cilantro Freshness that brightens every bite.
  • 1 cup Chopped Onion For an added crunch and flavor.
  • 2 pieces Lime Wedges Squeeze fresh lime juice for a zesty finish that elevates your Crock Pot Birria Tacos.

Equipment

  • Crock Pot
  • Skillet
  • Blender

Method
 

Step-by-Step Instructions
  1. Toast the dried guajillo chiles in a skillet over medium heat for about 3-5 minutes until fragrant. Remove and set aside to cool slightly.
  2. Blend toasted chiles, beef broth, onion, garlic, cumin, oregano, cinnamon, salt, and pepper in a blender until smooth.
  3. Place the beef chuck roast in your Crock Pot and pour the sauce over the meat, ensuring it is fully coated.
  4. Cover and cook on low for 6-8 hours until the meat is tender and easily shredded.
  5. Remove beef from the Crock Pot and shred with forks, mixing it back into the sauce.
  6. Assemble tacos with the shredded beef, garnishing with cilantro, onions, and serving with lime wedges.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Feel free to customize with different proteins or toppings based on personal preferences. Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Tried this recipe?

Let us know how it was!