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–+ servings
Crock Pot Birria Tacos

Crock Pot Birria Tacos That Bring Mexican Flavors Home

Crock Pot Birria Tacos are a flavorful and customizable dish that brings the taste of Mexico home.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Filling
  • 4 pieces Dried Chilies Provide heat and flavor; substitute with fresh chilies for varying spice levels.
  • 3 pounds Beef (chuck roast or brisket) Main protein that becomes melt-in-your-mouth tender in the slow cooker; can substitute with pork or chicken.
  • 1 large Onion Adds sweetness and depth to the sauce.
  • 4 cloves Garlic Enhances the overall flavor; garlic powder works as a substitute.
  • 14 ounces Tomatoes (canned or fresh) Contributes acidity and sweetness.
  • 4 cups Broth (beef or chicken) Adds moisture and rich flavor; use vegetable broth for a vegetarian-friendly option.
  • 1/4 cup Vinegar (apple cider or white) Balances richness with a hint of acidity; lemon juice can be used as a substitute.
  • 1 tablespoon Oregano Provides an earthy flavor.
  • 1 tablespoon Cumin Adds warmth and depth.
  • 2 pieces Bay Leaves Infuse flavor during cooking; remember to remove them before serving!
  • to taste Salt & Pepper Essential for seasoning.
For the Tortillas
  • 12 pieces Corn or Flour Tortillas Use corn for crispy texture, or flour for a softer bite.
For Garnishing
  • 1/2 cup Cilantro Adds freshness and color.
  • 1/2 cup Diced Onions Provides crunch and flavor contrast.

Equipment

  • Crock Pot

Method
 

Step-by-Step Instructions for Crock Pot Birria Tacos
  1. Soak the dried chilies in hot water for about 15 minutes, then drain and blend with onion, garlic, and tomatoes until smooth.
  2. Place beef in the crockpot and pour the chili mixture over it, ensuring it's fully coated.
  3. Add beef or chicken broth, vinegar, oregano, cumin, bay leaves, salt, and pepper to the crockpot and stir gently.
  4. Cover and cook on low heat for 8 to 10 hours until the beef is tender and easily shreds with a fork.
  5. Remove the beef, shred it, and return to the pot to absorb more flavor.
  6. Fry the tortillas in a skillet with a little oil until golden and crispy, about 1-2 minutes per side.
  7. Assemble the tacos with the beef mixture and fry again for extra crispiness if desired.
  8. Serve hot with the broth and garnish with cilantro and diced onions.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. This dish is meal prep-friendly and great for gatherings.

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