Best Crockpot Birria Tacos
Slow-cooked birria beef with crispy, cheesy tacos and rich consommé for dipping.
Ingredients
- Birria:
- 3½ –4 lb beef chuck or short ribs
- 1 tbsp olive oil
- 1 large onion quartered
- 6 cloves garlic
- 4 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 1 dried pasilla chile optional
- 1 14.5 oz can fire-roasted tomatoes
- 3 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 2 tsp salt
- 1½ tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- 2 bay leaves
- For Tacos:
- Corn tortillas
- 2 –3 cups shredded Oaxaca or mozzarella cheese
- Chopped white onion
- Fresh cilantro
- Lime wedges
Instructions
- Toast and soak chiles; blend sauce.
- Sear beef and add to slow cooker.
- Pour sauce, add bay leaves, and slow cook.
- Shred beef and skim broth.
- Dip tortillas, fill, and crisp.
- Serve with consommé and garnishes.
Notes
- Skim fat for the best texture
- Low and slow gives tenderness
- Adjust the heat with chile choice
- Freeze beautifully