Go Back

Crockpot Birria Tacos

Simmering beef all day in the slow cooker results in some of the best tasting Birria tacos that come together in just a few short minutes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Course, Slow Cooker
Cuisine Mexican
Servings 8 servings

Equipment

  • Slow cooker

Ingredients
  

  • 3 lb beef chuck roast
  • salt & pepper, for seasoning
  • 4 tbsp butter
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 tbsp fresh cilantro, chopped
  • 16 oz beef broth
  • 4 oz can diced green chiles
  • 4 tbsp butter
  • Corn tortillas
  • 1 cup Monterey Jack cheese, shredded
  • pickled jalapeno slices, optional
  • sour cream, to serve

Instructions
 

  • Rinse chuck roast under cold water and pat dry with paper towels.
  • Season roast with salt and pepper.
  • Heat 2 tablespoons butter in a large cast iron skillet over medium heat.
  • Once butter has melted, add seasoned roast to the skillet. Cook until golden brown on both sides, about 5 minutes per side.
  • Place the seared roast in the bottom of a slow cooker.
  • Add remaining 2 tablespoons butter to the skillet. Add diced onions and cook them until soft and translucent, about 4-5 minutes.
  • Add garlic, salt, cayenne, chili powder, cumin, pepper and chopped cilantro.
  • Stir to coat the onions with the minced garlic and spices.
  • Add beef broth and diced green chiles to the pan and stir to combine. Bring to a simmer.
  • Pour sauce over roast in the slow cooker. Cover and cook on low heat for 8 hours.
  • Remove roast from the slow cooker. Shred beef and return shredded beef to the slow cooker.
  • Melt a tablespoon butter in a large skillet. Dip a corn tortilla in the sauce and place wet tortilla in the skillet. Cook tortilla on first side until soft, about 30-45 seconds.
  • Flip tortilla over and top with a tablespoon shredded Jack cheese, a few slices of pickled Jalapeño slices, and about a ¼ cup of the shredded beef.
  • Fold tortilla in half enclosing beef and cheese filling. Fry until cheese melts, filling is heated through and corn tortillas are nice and crispy.
  • Serve with a dollop of sour cream if desired.
Keyword beef taco, crockpot