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–+ servings
A birria taco plated with a dipping sauce.

Crock Pot Birria Tacos

CookitwithTim
Delicious and juicy tacos with short prep time. Let the Crock Pot do the work and enjoy!
5 from 2 votes
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 8
Calories 571 kcal

Equipment

  • 1 Blender
  • 1 Skillet
  • 1 Medium Stock Pot
  • 1 Crock Pot

Ingredients
  

For Preparing the Peppers

  • 2 ½ Cups Water
  • 3 Guajillo Chilis
  • 1 Pasilla Chili
  • 1 Ancho Chili
  • 1 Cinnamon Stick
  • 3 oz Tomato Paste

For Preparing the Roast

  • 3 lb Chuck Roast
  • 1 ½ tablespoon Sea Salt
  • 2 ½ tablespoon Avocado Oil

Seasoning for Crock Pot

  • 1 tablespoon Cumin
  • 1 tablespoon Oregano
  • ½ Cup ACV Apple Cider Vinegar
  • 3 Cups Beef Broth
  • 1 Large Onion diced
  • 6-8 Cloves Garlic
  • ¾ tablespoon Coriander
  • ¾ tablespoon Pepper
  • 3-4 Bay Leaves

Toppings

  • 16 Tortillas small size
  • Pepper Jack Cheese shredded

Instructions
 

Prepping Peppers

  • Place water, chilis, cinnamon stick and tomato paste in a stock pot and bring to a low boil for 10-15 minutes. Turn off heat and let them cool.
  • Remove stems and seeds from the chilis and then place chilis, cinnamon stick, tomato paste, and water from soaking into a blender and puree. Place to the side.

Prepping the Roast

  • Cut chuck roast into 3–4-inch cubes and season with sea salt.
  • Heat oil in a skillet and brown the roast cubes. Once you have a brown crust on them, place them in the crock pot.

Add Seasonings to Crock Pot

  • Pour the chili puree over the meat. Then, take ½ cup of the beef broth and pour it into the blender and mix to ensure you get all the puree out of the blender.
  • Add in the remaining ingredients (beef broth, onion, seasonings, and apple cider vinegar). Cook on high with the lid on for 6 ½ hours.

Assemble Tacos

  • Discard bay leaves and remove the meat from Crock Pot. With two forks (or a meat shredder), shred the meat cubes.
  • Dip your tortillas into the birria sauce mix then place straight into the heated skillet on medium heat. Put pepper jack cheese and birria meat mix on one side of the tortilla. Fold over the tortilla and then flip them after 90 seconds and sear the other side of the tortilla.
  • Dip tacos into the barrio sauce and enjoy!

Nutrition

Serving: 2TacosCalories: 571kcalCarbohydrates: 37gProtein: 40gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 117mgSodium: 2316mgPotassium: 917mgFiber: 4gSugar: 5gVitamin A: 876IUVitamin C: 5mgCalcium: 166mgIron: 7mg
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