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Crispy golden birria tacos on a platter with a bowl of red dipping broth and lime wedges.

Crock Pot Birria Tacos

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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 8 servings
Calories 650 kcal

Ingredients
  

  • 3 lbs beef chuck roast, cut into large chunks
  • 5 dried guajillo chilies, deseeded
  • 3 dried ancho chilies, deseeded
  • 3 dried chilies de arbol
  • 1 large white onion, halved
  • 6 cloves garli c
  • 1/4 cup apple cider vinegar
  • 4 cups beef broth
  • 1 cinnamon stic k
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cloves
  • 2 tsp sal t
  • 1 tsp black pepper
  • 24 corn tortilla s
  • 2 cups shredded Oaxaca cheese
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely diced white onion
  • 2 limes , cut into wedges

Instructions
 

  • Remove stems and seeds from dried guajillo, ancho, and arbol chilies.
  • Toast chilies in a dry skillet over medium heat for 2 minutes, then soak in hot water for 15 minutes until softened.
  • Blend the softened chilies with half the onion, garlic, apple cider vinegar, oregano, cumin, cloves, salt, and pepper until smooth.
  • Sear beef chunks in a hot pan until browned on all sides, then place in the slow cooker.
  • Pour the blended adobo sauce and beef broth over the meat; add the cinnamon stick and the remaining onion half.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours until the meat is easily shredded.
  • Remove the beef and shred with two forks; strain the cooking liquid into a bowl to create the consommé.
  • Heat a griddle or skillet over medium heat.
  • Dip a corn tortilla into the top layer of the consommé to coat it in fat, then place it on the griddle.
  • Add cheese and shredded beef to one half of the tortilla, fold it, and fry until crispy on both sides.
  • Serve the tacos with a small bowl of consommé for dipping, garnished with cilantro, diced onion, and lime wedges.