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Crock Pot Birra Tacos

Savory Crock Pot Birra Tacos for a Cozy Dinner Night

Enjoy Crock Pot Birra Tacos, a flavor-packed twist on traditional tacos perfect for cozy dinners or gatherings.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Course Main dishes
Cuisine Mexican
Servings 6 tacos
Calories 350 kcal

Equipment

  • Crock Pot
  • Skillet
  • Blender

Ingredients
  

For the Beef Mixture

  • 3 lb Beef chuck roast cut into 3–4 large chunks for the most tender results
  • 1 Large white onion peeled and halved
  • 1 head Garlic top sliced off
  • 4-5 cups Beef broth to keep the meat moist
  • 1 Bay leaf
  • 1 Cinnamon stick Mexican canela preferred
  • 4 Whole cloves
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried oregano preferably Mexican
  • 1 teaspoon Ground cumin
  • 2 teaspoon Kosher salt plus more to taste
  • 1 teaspoon Freshly ground black pepper
  • 2 tablespoon Apple cider vinegar (or white vinegar)
  • 1-2 tablespoon Vegetable oil for searing the beef

For the Chile Sauce

  • 4 Dried guajillo chiles stemmed and seeded
  • 3 Dried ancho chiles stemmed and seeded
  • 2 Dried chiles de árbol optional, for extra heat
  • 1 medium Roma tomato halved
  • ½ White onion roughly chopped
  • 3 Garlic cloves peeled
  • 1 teaspoon Smoked paprika optional
  • 1 teaspoon Chili powder optional
  • ½ teaspoon Ground cinnamon skip if using a strong cinnamon stick
  • 1 teaspoon Sugar or honey optional
  • ½ cup Reserved beef broth or water for blending

For Serving

  • 18-24 Small corn tortillas
  • 2-3 cups Shredded Oaxaca cheese or use mozzarella/Monterey Jack
  • ½ cup Finely chopped white onion for fresh topping
  • ½ cup Chopped fresh cilantro leaves with tender stems
  • Lime wedges for serving
  • Neutral oil or additional birria fat for frying tacos

Instructions
 

Step‑by‑Step Instructions for Crock Pot Birra Tacos

  • Remove the stems and seeds from the guajillo, ancho, and árbol chiles. Toast each chile in a dry skillet over medium heat for 20–30 seconds per side until fragrant. Cover chiles with very hot water and let soak for 15–20 minutes until softened. Drain before blending for your taco sauce.
  • Pat the beef chuck roast dry and season it generously with kosher salt and freshly ground black pepper. In a skillet, add vegetable oil and sear the roast chunks for 3–4 minutes on each side until beautifully browned. Transfer to the crock pot.
  • Nestle the onion halves and garlic head around the beef in the crock pot. Sprinkle the bay leaf, cinnamon stick, whole cloves, dried thyme, oregano, ground cumin, and additional salt over the beef. Pour enough beef broth to nearly cover the meat and drizzle the apple cider vinegar on top.
  • In the same skillet, sauté the chopped onion and garlic over medium heat until golden. Add the halved tomato and cook until slightly charred. Blend these with the drained chiles, smoked paprika, chili powder, ground cinnamon, sugar, and a bit of reserved beef broth until smooth. Strain if desired.
  • Pour the blended chile sauce into the crock pot over the beef. Gently stir to distribute the sauce evenly. Taste and adjust the salt as necessary.
  • Cover the crock pot and set to cook on LOW for 8–10 hours or HIGH for 4–6 hours until the beef is fork-tender.
  • Carefully remove the beef from the crock pot, shred with two forks, and ladle some warm consommé over the shredded beef to keep it juicy.
  • Skim off excess fat from the broth, adjust seasoning, and ladle the consommé into small bowls. Garnish with chopped onion, cilantro, and lime wedges.
  • Set out toppings of chopped onion, cilantro, and lime. Warm the corn tortillas in a damp towel in the microwave or skillet.
  • Heat a skillet, dip each tortilla into the consommé, fill with shredded beef and cheese, fold, and cook until golden brown and crispy.
  • Plate the tacos topped with onion and cilantro, serve with bowls of consommé for dipping, alongside lime wedges, radishes, and salsa.

Notes

For a deeper flavor, use Mexican oregano and ensure to toast the chiles before blending. Adjust the broth seasoning after cooking as flavors can intensify.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg
Keyword beef, Comfort Food, Crock Pot Birra Tacos, dinner, slow-cooked, Tacos
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