Delicious Crockpot Birria Tacos Recipe: Slow Cooker Perfection

Welcome to my West Virginia Kitchen!  Are you ready to experience the ultimate comfort food?  My Crockpot Birria Tacos are bursting with flavor, thanks to slow-cooked beef simmered to perfection in a rich, spicy broth.  

Whether you're planning a cozy family dinner or a fiesta with friends, this easy recipe will have everyone asking for seconds.  I can't wait to share it with you so...

Let's Get Started!

WHAT ARE BIRRIA TACOS?

Birria Tacos are a traditional Mexican dish that originated from the state of Jalisco.  They are typically made with beef or goat, slow cooked in a savory broth made with chili peppers, tomatoes, and aromatic spices.  The tender meat is then shredded and served in corn tortillas, often dipped in the broth for an extra burst of flavor.

WHY USE A CROCKPOT?

Using a crockpot or slow cooker for this Birria Tacos Recipe ensures the meat becomes incredibly tender and flavorful without much effort.  Just set it and forget it, making it perfect for busy weekdays or leisurly weekends.  

INGREDIENTS:

• 3 lb Beef Chuck Roast
• 3 Dried California Chilies
• 3 Dried Arbol Chilies
• 1 Onion, quartered
• 2 Carrots, cut into large sections
• 2 Celery Stalks, cut into large sections
• 6 tsp Garlic, minced
• 3 Bay leaves
• 1 tsp Chili Powder
• 1 tsp Cinnamon
• 1 tsp Cumin
• 1 tsp Oregano
• 1 (12 oz) can of Tomato Paste
• 6-8 cups Beef Broth
• salt to taste

For the Tacos:

• 20 Corn Tortillas 
• Lime Wedges
• Chopped Cilantro
• Cotija Cheese 

INSTRUCTIONS:

1.  Brown the Meat:  Season the meat on all sides with salt and pepper.  Brown the chuck roast on all sides and place into the insert of the crockpot. 

2.  Add the Vegetables and Spices:  Add the onion, carrots, celery, garlic, chillies, tomato paste and spices to the slow cooker.

3.  Slow Cook:  Add the broth to your crockpot and set the slow cooker to low and cook for 8-10 hours, or until the meat is tender and easily shredded.  

4.  Shred the Meat:  Remove the meat from the crockpot and shred it using two forks.  

5.  Blend the Sauce:  Remove the bay leaves from the crockpot and add the vegetables and 1 cup of the broth to a blender.  Blend until smooth and return to the slow cooker.  Stir everything until combined with the broth.  

6.  Return the Meat:  Return the shredded beef to the crockpot and stir into the broth.  

7.  Assemble the Tacos:  Heat the corn tortillas in a skillet until soft. and pliable.  Dip each tortilla into the broth in the crockpot, then fill with shredded meat.  

8.  Brown the Tacos:  Add 2 Tbsp oil to a pan and place over medium heat.  Brown the tacos on each side for 1-2 minutes until golden.  Top with fresh cilantro and cotija cheese. Serve with lime wedges.  

TIPS FOR THE BEST BIRRIA TACOS:

• Quality Meat:  Opt for a well-marbled cut of beef like chuck roast for the best flavor and tenderness. 
• Chili Peppers:  Adjust the amount of chili peppers for your preferred level of spiciness. 
• Toppings:  Add your favorite toppings like cheese or avocado for an extra touch of deliciousness.

My Crockpot Birria Tacos are a surefire way to impress your family and friends with minimal effort.  The rich, complex flavors of the slow-cooked beef combined with the ease of using a crockpot make this recipe a must try!  Enjoy the taste of traditional Mexican cuisine right at home!

And as always...

Happy Eatin' Y'al!

~ The Kitchen Wife~