Description
If you want crockpot birria tacos that come out tender, saucy, and crispy without babysitting a pot all day, this is the recipe for you. The slow cooker does all the heavy lifting while the beef turns melt-apart tender and the consommé becomes rich, smoky, and perfect for dipping. Dip, fill, crisp, and get ready for tacos that disappear as fast as you can fry them.
Ingredients
Scale
- 2 1/2 lb beef chuck roast, trimmed
- 1 1/2 cups onion, chopped
- 4 garlic cloves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cumin
- 2 tsp chili powder blend
- 1/2 tsp cinnamon
- 3 oz chipotle in adobo
- 1 cup crushed tomatoes
- 3 cups beef broth
- 1 tbsp white vinegar
- 2 tsp kosher salt
- 2 bay leaves
- 16 corn tortillas
- 2 cups shredded cheese
- Cilantro and onion for topping
- Lime wedges
Instructions
- Brown beef in a skillet and transfer to the slow cooker.
- Blend onion, garlic, seasonings, chipotle, tomatoes, broth, vinegar, and salt until smooth. Pour over beef and add bay leaves.
- Cook on LOW for 8 hours or HIGH for 4 to 5 hours until beef is fall-apart tender.
- Shred beef and strain the consommé. Return beef to slow cooker with 1/2 cup consommé.
- Dip tortillas in consommé, place in a skillet, add beef, cheese, onion, and cilantro.
- Fold and cook until crisp and browned on both sides. Serve with consommé for dipping.
Notes
For a more traditional flavor, swap chipotle for soaked guajillo, ancho, and optional árbol chiles before blending. Store leftovers in the refrigerator up to 4 days or freeze up to 3 months. Reheat with extra consommé to keep the beef juicy.
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg