Description
A simple and delicious recipe for Crock Pot Birra Tacos, offering an easy way to enjoy this popular Mexican dish.
Ingredients
- 3 lbs beef chuck roast
- 1 white onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 4 cups beef broth
- 1 (10 oz) can diced tomatoes with green chilies, undrained
- 1 tbsp apple cider vinegar
- Corn tortillas
- Toppings: chopped cilantro, diced white onion, lime wedges, your favorite salsa, avocado
Instructions
- Season the beef chuck roast generously with salt and pepper.
- Place the seasoned beef in your crock pot.
- Add the quartered white onion, smashed garlic cloves, bay leaves, dried oregano, ground cumin, chili powder, smoked paprika, and cayenne pepper (if using).
- Pour in the beef broth and the can of diced tomatoes with green chilies. Add the apple cider vinegar.
- Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is fork-tender.
- Remove the beef from the crock pot and shred it using two forks.
- Skim off any excess fat from the cooking liquid.
- Return the shredded beef to the crock pot and stir to combine with the cooking liquid.
- To assemble the tacos, dip corn tortillas in the birria consommé (the flavorful liquid from the crock pot).
- Heat a skillet over medium-high heat and cook the dipped tortillas for 1-2 minutes per side until slightly crispy and lightly browned.
- Fill the tortillas with the shredded birria beef.
- Top with chopped cilantro, diced white onion, a squeeze of lime, and your favorite salsa and avocado.
Notes
- For extra flavor, you can sear the beef chuck roast before placing it in the crock pot.
- Adjust the spice level by adding more or less cayenne pepper.
- The birria consommé can be strained and used as a dipping sauce for the tacos.
- Leftover birria can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours (low) or 4-6 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican