Description
Delicious and flavorful Crock Pot Birria Tacos featuring tender slow-cooked chuck roast simmered in a rich chili and spice sauce, served with melted Oaxaca cheese and fresh toppings.
Ingredients
Scale
Beef and Sauce
- 3 pound chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 dried Guajillo chilies, stems and seeds removed
- 5 chipotle chilies in adobo from a can
- ½ medium white onion, diced
- 6 cloves garlic
- ¼ cup honey
- 4 cups low-sodium beef broth
- 1 (15 ounce) can peeled crushed tomatoes
- 2 tablespoons lime juice, fresh squeezed
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- ¼ teaspoon nutmeg
- ½ teaspoon ground coriander
- ½ teaspoon dried thyme
- 2 bay leaves
Tacos
- 1 tablespoon olive oil
- 16 corn tortillas
- 12 ounces Oaxaca cheese
- ½ white onion, diced
- ¼ cup cilantro, minced
- Limes for garnish
Instructions
- Season Beef: Season the chuck roast with salt and black pepper on all sides to enhance flavor before cooking.
- Sear Roast: Heat olive oil in a large skillet over medium-high heat and sear the roast on each side for 2-3 minutes until browned, adding more oil if needed. Transfer the roast to a 6-quart slow cooker.
- Prepare Sauce: Add Guajillo chilies, chipotle chilies, diced onion, garlic, honey, low-sodium beef broth, crushed tomatoes, lime juice, cumin, oregano, cinnamon, paprika, nutmeg, coriander, and thyme to a blender. Blend until smooth and pour the sauce over the beef in the slow cooker. Place bay leaves on top.
- Slow Cook: Cover and cook on low for 8 hours until beef is tender and easily shreds.
- Shred Beef: Remove bay leaves and scoop out 1 cup of birria consommé into a bowl for dipping. Shred the beef with two forks and mix it into the remaining sauce in the slow cooker.
- Prepare Tacos: Heat olive oil in a large skillet over medium heat. Dip each tortilla into the reserved birria consommé to soak, then place 2-3 tortillas flat in the skillet.
- Assemble Tacos: Top each tortilla with Oaxaca cheese entirely, then add shredded beef, diced onions, and minced cilantro to one side. Fold the tortilla in half and cook for 2-3 minutes on each side until crispy and cheese is melted.
- Serve: Strain remaining birria consommé through a fine-mesh strainer into small bowls for dipping. Serve tacos hot with lime wedges for garnish and enjoy.
Notes
- Ensure the skillet is hot before searing the chuck roast to get a proper brown crust for deep flavor.
- Dip tortillas well into the consomé before frying to prevent soggy tacos and enhance flavor.
- Allow Oaxaca cheese to come to room temperature to ensure it melts quickly and evenly.
- Press tacos with a spatula while cooking to create a crispier exterior and better contact with the pan.
- Use a fine-mesh strainer to remove small particles from the consommé for a smooth dipping sauce.
Nutrition
- Serving Size: 1 taco
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
