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Tender birria tacos crockpot recipe for family dinner
Youssef Hb

Tender Crockpot Birria Tacos

Experience the ultimate comfort food with these tender birria tacos made conveniently in a slow cooker. This recipe breaks down beef chuck roast into succulent, flavorful fibers, infused with a blend of smoky Guajillo chiles, chipotle, and aromatic spices. Perfect for busy weeknights, this meal offers a restaurant-quality experience right in your kitchen, featuring crispy corn tortillas and gooey melted cheese for an unforgettable family dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3.5 lbs Beef chuck roast
  • 10 Guajillo chiles, stems and seeds removed
  • 2 White onions, diced
  • 6 cloves Garlic, minced
  • 4 cups Low-sodium beef broth
  • 3.5 oz Chipotle peppers in adobo
  • 1 tbsp Chili powder
  • 1 tbsp Dried oregano
  • 1 tsp Ground cumin
  • 1/2 tsp Ground ginger
  • 1/2 tsp Cinnamon
  • 1 tbsp Apple cider vinegar
  • 1 tsp Sugar
  • 3 tbsp Olive oil
  • 1 package Corn tortillas
  • 2 cups Monterey Jack cheese, grated

Method
 

  1. Heat olive oil in a skillet and sauté one onion, chiles, garlic, spices, and 2 cups of broth for 15 minutes.
  2. Transfer mixture to a blender, add chipotles, vinegar, sugar, and remaining broth, then puree until smooth.
  3. Place the beef roast into the slow cooker.
  4. Pour the blended marinade over the beef.
  5. Cover and cook on low for 8 hours until the meat is fork-tender.
  6. Remove beef, shred with two forks, and return to the slow cooker to soak in juices.
  7. Heat a skillet, dip a tortilla in the surface broth of the slow cooker, place in the skillet, top with beef and cheese, and fold to crisp until golden.

Notes

Store leftover meat in the refrigerator for up to 3 days. Use any extra consommé as a dipping broth on the side. Top with fresh diced onions, cilantro, and a squeeze of lime for authentic flavor.