Can Crockpot Birria Tacos be prepared ahead?

Yes because the beef and consommé can be chilled for three days and reheated before the tacos are assembled.

What beef is best for Crockpot Birria Tacos?

Chuck roast works best because its marbling melts during slow cooking and keeps the shredded meat tender.

Are Crockpot Birria Tacos very spicy?

They are moderately spicy though removing chile seeds and using less chipotle will create a milder result.

How do I keep Crockpot Birria Tacos crisp?

Use a thin coating of birria fat and avoid overfilling each tortilla before crisping both sides.

Crockpot Birria Tacos with Tender Shredded Beef

Description

Crockpot Birria Tacos are an easy dinner packed with tender shredded beef and warm chile flavor. This quick prep and simple slow cooker method gives you the best taco ideas for a busy weeknight dinner or casual party. The rich broth keeps every bite juicy while corn tortillas crisp around melted cheese. Serve them with onion and cilantro for a healthy balanced touch and save leftovers for meal prep or a relaxed holiday potluck. Every taco feels cozy and satisfying.

Ingredients

3 pounds Beef chuck roast
4 chiles Dried guajillo chiles
2 chiles Dried ancho chiles
1 pepper Chipotle pepper in adobo
2 medium tomatoes Roma tomatoes
1 large onion White onion
5 cloves Garlic cloves
3 cups Beef broth
2 tablespoons Apple cider vinegar
1 teaspoon Ground cumin
1 teaspoon Dried oregano
1 quarter teaspoon Ground cinnamon
1 eighth teaspoon Ground cloves
2 leaves Bay leaves
2 teaspoons Kosher salt
1 teaspoon Black pepper
12 small tortillas Corn tortillas
2 cups shredded Oaxaca cheese
1 half cup chopped Fresh cilantro
2 limes Limes

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Instructions

Remove the stems and loose seeds from four guajillo chiles and two ancho chiles before placing them with two Roma tomatoes in hot broth. The dry wrinkled skins become darker and more flexible while the tomatoes soften and begin to split. Press the chiles beneath the liquid so they absorb moisture unevenly. Their color should deepen from dusty red to glossy burgundy before blending.
Combine the softened chiles and tomatoes with one chipotle pepper and five garlic cloves plus half of the onion and vinegar plus cumin and oregano plus cinnamon and cloves. Add enough soaking broth to create a thick red sauce. Blend until the ingredients lose their separate shapes and form a deep brick red mixture with tiny chile flecks. The sauce should look thick yet pourable with slight color variation.
Cut the three pound chuck roast into six irregular chunks and season them with salt and black pepper. Place the pieces in the slow cooker before pouring the blended chile sauce over and around them. Add the remaining beef broth and two bay leaves. Turn the beef pieces so each one has visible red sauce on several sides while some browned red surfaces remain partly exposed.
Cook the coated beef until the six chunks become dark and fork tender while the broth turns glossy and deep red. The meat fibers should separate with very little pressure and the sauce should look slightly reduced. Shred all six pieces directly into irregular strands and fold them through a small amount of broth. Leave some thicker pieces among the finer shreds for a natural homemade texture.
Lightly coat twelve corn tortillas with reserved red birria fat before spreading them across a cast iron skillet in batches. Add shredded beef and Oaxaca cheese to one side of every tortilla. Fold each tortilla over the filling and cook until the cheese melts unevenly and the shells develop scattered golden brown patches. Flip the tacos so both sides crisp while a few strands of beef and cheese remain visible at the edges.
Place three crisp tacos on each serving plate and spoon the remaining consommé into four small bowls. Scatter chopped onion and cilantro unevenly across the tacos before adding lime wedges. Serve one plate as a single portion with three tacos slightly overlapping and one taco opened enough to reveal juicy shredded beef and melted cheese. Keep the crisp patches and irregular edges visible.

Notes

Pro Tips:

Toast the dried chiles briefly before softening them to deepen their flavor while avoiding any blackened or bitter spots.
Reserve the red fat that rises above the consommé because a light coating helps each tortilla become crisp and flavorful.
Shred the beef into a mix of thin strands and thicker pieces so the taco filling stays juicy and feels naturally homemade.
Cook the tacos in batches without crowding the skillet so their shells brown instead of steaming and turning soft.

Storage: Store the shredded beef and consommé together in an airtight container after they cool. Keeping the beef submerged helps it stay tender and flavorful for up to three days in the refrigerator. Store unused tortillas and shredded cheese separately so the tacos can be assembled fresh. Already crisped tacos will soften during storage though they can still be reheated. Reheat the beef and consommé gently until steaming. Crisp refrigerated tacos in a dry skillet until the shells regain some texture and the cheese melts again. Freeze the beef with enough consommé to cover it for up to three months. Thaw it overnight in the refrigerator before reheating and assembling fresh tacos.

Prep Time: 25 minutes
Cook Time: 8 hours
Category: Dinner
Cuisine: Mexican Inspired