Easy Crockpot Birria Makes the Best Birria Tacos Recipe
Recipe Overview
Overview
This Easy Crockpot Birria recipe is a delightful way to enjoy a classic Mexican dish without the fuss. The use of dried chilies adds depth and richness to the sauce, while the slow cooker ensures that the beef chuck roast becomes incredibly tender. As the chilies simmer, they release their flavors, creating a vibrant sauce that coats the meat beautifully.
One of the standout features of this recipe is its simplicity. With just a few steps, you can prepare a meal that feels like a labor of love. The combination of spices, including cumin and Mexican oregano, adds a unique twist that elevates the dish. Plus, the option to serve it as tacos or in a bowl with consome makes it versatile for any occasion.
The final touch of garnishing with chopped onions and cilantro adds freshness and brightness to each bite. Whether you’re hosting a taco night or simply craving a comforting meal, this birria is sure to be a hit. It’s perfect for sharing with friends and family, and the leftovers can be frozen for future enjoyment. Dive into this delicious recipe and savor the flavors of Mexico right at home!
Recipe Details
Steps & Tips
Tip: You can reduce the amount of de Arbol chilies if you're worried about the heat.
Tip: Mexican oregano has a stronger flavor with more citrus undertones than Italian oregano.
Cut 4 lbs of beef chuck roast into large 3 to 4 inch chunks.
Place the beef chunks in your slow cooker or crock pot.
Slice the stems off the chilies and shake out any seeds.
Tip: Using kitchen scissors can make it easier to destem and de-seed the chilies.
Rinse the de-seeded chilies under the faucet to remove dirt and debris.
Add the chilies to a pot, cover with water, and bring to a simmer for about 15 minutes.
Add one peeled and quartered white onion, two Roma tomatoes, and six garlic cloves (in their peels) to a small sheet pan.
Broil the veggies for 4 to 6 minutes until lightly charred.
Transfer softened chilies to a high-powered blender, add a cup of the chili water, tomatoes, onion, and garlic.
Add 2 cups of low sodium beef broth, 2 tablespoons of apple cider vinegar, 2 teaspoons of kosher salt, 1 teaspoon each of ground black pepper, ground cumin, and Mexican oregano, and 1/2 teaspoon each of ground cloves, ground cinnamon, and ground ginger.
Blend on high for 1 to 2 minutes until completely smooth.
Tip: Using ground spices rather than whole spices results in a smoother texture.
Pour the blended sauce over the meat in the slow cooker.
Add three bay leaves to the slow cooker.
Cook on low for 8 to 9 hours or high for 4 to 5 hours.
Discard the bay leaves and use tongs to remove the meat to a cutting board.
Shred the meat with two forks.
Tip: If the meat is not fall-apart tender, it needs to cook longer to break down the connective tissue.
Add the shredded meat back to the slow cooker and toss in the sauce.
Serve the birria in a bowl with ladles of the liquid (consome).
Dip corn tortillas in the consome to coat both sides.
Place tortillas on a hot cast iron griddle, cook until lightly crispy, then flip.
Tip: Dipping corn tortillas in the consome before frying helps achieve a crispy texture.
Top the tortilla with a sprinkle of Oaxaca cheese and a portion of birria on half of the tortilla.
Fold the tacos in half and continue to fry each side for 2 to 3 minutes until crispy.
Tip: For an authentic experience, dip the tacos in some of the consome before taking a bite.
Tip: A fresh squeeze of lime adds a bright burst of flavor to the dish.
Tip: A big batch of birria can last for months in the freezer.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Dried chilies are essential for creating the rich flavor of birria sauce.
- •Mexican oregano has a stronger flavor than Italian oregano, making it ideal for this dish.
- •Searing the meat before slow cooking can enhance the flavor, but it's optional.
- •Birria is traditionally served with a side of its cooking liquid, known as consome.
