Crockpot Birria Tacos
Highlighted under: Globetrotter Food Guide
For something this simple, it has no right being this good. I make these Crockpot Birria Tacos often, and the whole thing runs about $15 to feed the family. It’s all about that slow cooking method, where the meat gets all tender and flavorful, and the spices blend perfectly together. You’ll be surprised at how easy this is and your friends will definitely be asking for the recipe.
When I first tried making birria, I was surprised at just how forgiving the recipe is. I followed a friend’s advice to keep the heat low and let it simmer for hours. Honestly, the slow cook really helps all those wonderful spices to mesh beautifully. I used chuck roast last time, but next time, I might try using short rib for an even richer taste.
Another thing I learned is that the dipping sauce makes a difference, so don’t skip that part! Just simmer the leftover broth until it thickens a bit and use it as a dipping sauce for the tacos. It’s such an easy way to make this meal feel a bit more special, you know?
Choosing Your Ingredients
When it comes to the meat, I usually go for chuck roast because it gets so tender during cooking. You can also use brisket if that’s what you have, but chuck is just my go-to. Don’t sweat it too much as long as it’s a beef cut suitable for slow cooking.
The chiles are the heart of this dish. Guajillo and ancho provide a lovely depth, but if you can't find them, I’ve made this with other dried chiles like pasilla or even a mix. Just remember to adjust the heat to your liking. If you prefer less spice, reduce the number of chiles.
A Quick Note on Crockpot Birria Tacos
Slow cooking really does work wonders for this recipe. If you’re in a rush, I wouldn’t recommend quick cooking methods because you won’t get that rich flavor. I’ve let mine go a bit longer than 8 hours sometimes, and the meat still turns out great. Just make sure to check on it occasionally, especially towards the end.
Feel free to customize the garnishes. I love fresh cilantro and diced onions, but avocado or a squeeze of lime can also be a refreshing touch. You might even want to toss in some crumbled cheese if you’re feeling adventurous. Honestly, the tacos never get boring because you can tweak them based on what you enjoy.
Ingredients
Here’s what you need for these flavorful tacos:
Ingredients
- 3 lb chuck roast, cut into chunks
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 cloves garlic, minced
- 1 onion, quartered
- 1 can (15 oz) diced tomatoes
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 cups beef broth
- Salt to taste
- Corn tortillas, for serving
- Chopped cilantro and diced onions, for garnish
Don’t forget your toppings!
Instructions
Let’s get cooking!
Prepare the Chiles
Start by soaking the guajillo and ancho chiles in hot water for about 15 minutes until they're soft. This step is super important because it releases all those lovely flavors. When they’re ready, just drain them and throw them in a blender.
Blend the Marinade
In the blender, add the softened chiles, minced garlic, quartered onion, canned tomatoes, cumin, oregano, and a good pinch of salt. Blend until smooth, adding a splash of beef broth if it’s too thick. You want it to be a pourable consistency, but honestly, I usually just eyeball it.
Combine Everything in the Crockpot
Place the chuck roast chunks into your crockpot, and pour the blended marinade over the top. Add the rest of the beef broth, and give it a gentle stir. Set the temperature to low and let it cook for about 8 hours. I always check around the 6-hour mark because sometimes it’s done sooner than I expect.
Shred the Meat
Once the meat is tender, use two forks to shred it right in the crockpot. Stir everything together, and notice how the sauce thickens a bit. It’s a beautiful sight. You can also choose to keep the meat whole and slice it, but I find shredding just works better for tacos.
Serve and Enjoy
Heat your corn tortillas over a skillet until warm, then load them up with that delicious birria. Top with chopped cilantro and diced onions, and serve with a small bowl of the reserved broth for dipping. Trust me, this will be a crowd-pleaser!
And there you have it!
Crockpot Birria Tacos Leftovers Plan
Any leftovers can be stored in an airtight container in the fridge for about three days. The beauty of this kind of dish is that the flavors seem to deepen overnight. So if you have tacos left the next day, they’re usually even better when you heat them up again. Just rewarm in a skillet and don’t forget about those tortillas—you want them warm and soft!
If you have a lot leftover, consider making a birria quesadilla. Just take some cheese, add the shredded beef, and grill it all together in a tortilla. Nothing beats that melty goodness.
Dietary Swaps
If you're looking for a healthier option, you could swap out the chuck roast for a leaner cut of beef, but keep in mind that it might not be quite as juicy. Chicken thighs are also a great substitute if you're not in the mood for beef. Just adjust the cooking time; chicken generally cooks faster.
For a vegetarian spin, how about trying jackfruit? It mimics shredded meat well. Just use vegetable broth in place of beef broth and make sure to amp up the spices a bit since jackfruit tends to be milder.
Questions About Recipes
→ Can I use chicken instead of beef?
You can, but I wouldn’t recommend it for this recipe. The slow-cooking really helps develop the beef flavors, and chicken might end up being too dry.
→ What if I don’t have a crockpot?
No problem! You can do this on the stovetop, just make sure to keep it on low heat and cover it well. You might need to stir it a bit more often, but it’ll still be delicious.
→ How do I store leftovers?
Just let it cool down, then transfer to an airtight container. It keeps well in the fridge for about 3-4 days, and you can reheat it on the stove, or even in the microwave.
Crockpot Birria Tacos
Created by: The Globalbitesrecipes Team
Recipe Type: Globetrotter Food Guide
Skill Level: easy
Final Quantity: 10.0
What You'll Need
Ingredients
- 3 lb chuck roast, cut into chunks
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 cloves garlic, minced
- 1 onion, quartered
- 1 can (15 oz) diced tomatoes
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 cups beef broth
- Salt to taste
- Corn tortillas, for serving
- Chopped cilantro and diced onions, for garnish
How-To Steps
Start by soaking the guajillo and ancho chiles in hot water for about 15 minutes until they're soft. This step is super important because it releases all those lovely flavors. When they’re ready, just drain them and throw them in a blender.
In the blender, add the softened chiles, minced garlic, quartered onion, canned tomatoes, cumin, oregano, and a good pinch of salt. Blend until smooth, adding a splash of beef broth if it’s too thick. You want it to be a pourable consistency, but honestly, I usually just eyeball it.
Place the chuck roast chunks into your crockpot, and pour the blended marinade over the top. Add the rest of the beef broth, and give it a gentle stir. Set the temperature to low and let it cook for about 8 hours. I always check around the 6-hour mark because sometimes it’s done sooner than I expect.
Once the meat is tender, use two forks to shred it right in the crockpot. Stir everything together, and notice how the sauce thickens a bit. It’s a beautiful sight. You can also choose to keep the meat whole and slice it, but I find shredding just works better for tacos.
Heat your corn tortillas over a skillet until warm, then load them up with that delicious birria. Top with chopped cilantro and diced onions, and serve with a small bowl of the reserved broth for dipping. Trust me, this will be a crowd-pleaser!
Nutritional Breakdown (Per Serving)
- Calories (kcal): 320
- Total Fat (g): 18.5
- Saturated Fat (g): 7.2
- Cholesterol (mg): 90
- Sodium (mg): 620
- Total Carbohydrates (g): 20
- Dietary Fiber (g): 3.5
- Sugars (g): 2.5
- Protein (g): 23