Description
Crock Pot Birria Tacos are a flavorful Mexican dish featuring tender slow-cooked chuck roast in a rich, spiced chili and tomato sauce. The beef is shredded and served in corn tortillas with melted Oaxaca cheese, onions, and cilantro, perfect for dipping into the savory birria consommé. This recipe combines the convenience of a slow cooker with traditional birria flavors for an irresistible meal.
Ingredients
Scale
Main Ingredients
- 3 pound chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 dried Guajillo chilies, stems and seeds removed
- 5 Chipotle chilies in adobo from a can
- ½ medium white onion, diced
- 6 cloves garlic
- ¼ cup honey
- 4 cups low-sodium beef broth
- 1 (15 ounce) can peeled crushed tomatoes
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- ¼ teaspoon nutmeg
- ½ teaspoon ground coriander
- ½ teaspoon dried thyme
- 2 bay leaves
Tacos
- 1 tablespoon olive oil
- 16 corn tortillas
- 12 ounces Oaxaca cheese
- ½ white onion, diced
- ¼ cup cilantro, minced
- Limes for garnish
Instructions
- Season the Chuck Roast: Season the chuck roast evenly with salt and black pepper on all sides to enhance flavor.
- Sear the Meat: Heat olive oil in a large skillet over medium-high heat until hot. Sear each side of the chuck roast for 2-3 minutes until browned, adding more oil if necessary. Remove the roast and place it in a 6-quart slow cooker.
- Prepare the Sauce: In a blender, combine Guajillo chilies, chipotle chilies, diced onion, garlic, honey, beef broth, crushed tomatoes, lime juice, cumin, oregano, cinnamon, paprika, nutmeg, coriander, and thyme. Blend until smooth. Pour the blended sauce over the beef in the slow cooker. Place bay leaves on top.
- Slow Cook the Beef: Cover and cook on low heat for 8 hours, allowing the meat to become tender and absorb the spices.
- Prepare the Consommé and Shred Meat: Remove bay leaves from the slow cooker. Scoop out 1 cup of birria consommé and set aside in a bowl for dipping. Shred the beef with two forks and mix the shredded meat back into the sauce in the slow cooker.
- Assemble and Cook Tacos: Heat olive oil in a large skillet over medium heat. Dip corn tortillas into the reserved consommé briefly, then place 2-3 tortillas flat in the skillet. Evenly distribute Oaxaca cheese over the tortillas, then add shredded beef, diced onions, and minced cilantro to one half of each tortilla. Fold the tortillas in half and cook for 2-3 minutes on each side until the cheese melts and the tortillas get crispy.
- Serve: Strain the remaining birria consommé through a fine-mesh strainer into small bowls for dipping. Serve the tacos hot with limes for garnish and enjoy the rich flavors.
Notes
- Ensure the skillet is hot before searing the chuck roast to create flavorful browned bits for deeper taste.
- Dip tortillas in consommé before frying to prevent sogginess and maximize flavor.
- Bring Oaxaca cheese to room temperature before using to help it melt smoothly.
- Press down on the folded tacos with a spatula while cooking for a crispier exterior and better contact with the pan.
- Use a fine-mesh strainer when straining consommé to remove small particles and ensure a smooth dip.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 120 mg
