Easy Crock Pot Birria Tacos
This slow-cooker birria is a low-effort, big-flavor dish that makes perfect weeknight tacos with tender, shreddable beef infused with toasted dried chiles and aromatics.
Ingredients
For the Birria
- 3 lbs beef chuck roast (well-marbled) Can substitute boneless short ribs for fattier results.
- 2 cups beef broth Use low-sodium if you want control of the final salt.
- 1 whole onion, chopped Divide: half for blending, half for garnish if desired.
- 4 cloves garlic, minced
- 2 dried guajillo peppers
- 2 dried ancho peppers
- 1 tsp ground cumin
- 1 tsp dried oregano
- to taste Salt and pepper
- to taste Chopped cilantro and finely diced onion For garnish.
Instructions
Preparation
- Heat a dry skillet over medium heat. Toast the guajillo and ancho peppers for 1-2 minutes per side until fragrant and slightly puffed. Watch closely so they don’t burn.
- Remove stems and shake out seeds (leave a few if you want more heat). Tear peppers into pieces and place them in a blender.
- Add beef broth, half the chopped onion, minced garlic, cumin, oregano, and a generous pinch of salt and pepper to the blender. Puree until smooth. If the sauce is too thick, add more broth.
- Place the beef chuck roast in the slow cooker. Pour the blended chile sauce over the roast, ensuring it’s well coated.
Cooking
- Cook on low for about 8 hours, or until the meat is tender and shreds easily with two forks.
- Remove the roast to a cutting board and shred the meat into bite-sized pieces. Stir the shredded beef back into the cooking juices in the slow cooker to keep it moist and flavorful.
Serving
- Warm corn tortillas in a dry skillet or on a griddle. Fill each tortilla with shredded birria and top with chopped onion and cilantro. Serve immediately.
Notes
For variations, consider adding dried arbol peppers for spice or make a vegetarian version using mushrooms or jackfruit. The recipe scales well for gatherings and freezes beautifully for future meals.