Description
Crockpot Birria Tacos feature tender, slow-cooked beef chuck roast infused with smoky guajillo and ancho chilies, aromatic spices, and a rich, flavorful broth. Easy to prepare and versatile, these tacos offer restaurant-quality taste ideal for busy weeknights or casual gatherings.
Ingredients
Scale
Main Ingredients
- 3 lbs Beef Chuck Roast, cut into large chunks
- 4 Guajillo Chilies, stems and seeds removed
- 3 Ancho Chilies, stems and seeds removed
- 4 cloves Garlic
- 1 medium Onion, chopped
- 3 tablespoons Tomato Paste (natural)
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 2 tablespoons Apple Cider Vinegar (natural)
- 2 cups Water (or as needed for blending and sauce)
- 2 Bay Leaves
- 2 tablespoons Vegetarian Worcestershire Sauce (natural)
- 4 slices Smoked Turkey Bacon
- 12 Corn Tortillas
- 1 cup Plant-Based Cheese (plant-based), for topping
Instructions
- Prepare the Chilies and Sauce: Remove stems and seeds from guajillo and ancho chilies. Soak them in warm water until soft. Blend the soaked chilies with garlic, onion, tomato paste (natural), cumin, oregano, apple cider vinegar (natural), and a splash of water until you get a smooth and vibrant chili sauce.
- Brown the Meat: In a hot pan, render the smoked turkey bacon fat and sear the beef chuck roast chunks in it. Brown the meat well on all sides to develop a deep, caramelized flavor that is essential for the birria base.
- Slow Cook the Meat: Place the browned meat into the crockpot. Pour the prepared chili sauce over the meat. Add bay leaves and vegetarian Worcestershire sauce (natural). Cook on low for 8-10 hours until the beef is tender and easy to shred.
- Shred and Simmer: Once cooked, shred the beef directly in the crockpot using forks. Let the shredded meat soak in the rich sauce to absorb all the flavors fully.
- Assemble the Tacos: Dip corn tortillas into the hot broth from the crockpot to moisten. Fill each tortilla with shredded meat. Top with melting plant-based cheese (plant-based) and fresh garnishes such as chopped cilantro, white onion, and a squeeze of lime. Fold and serve immediately.
Notes
- Use quality guajillo and ancho chilies for authentic smoky flavor; avoid substituting with chili powder alone.
- Do not skip searing the meat to develop essential depth and color.
- Cook low and slow to maximize tenderness and flavor infusion.
- Keep the cooking broth to use for dipping or drizzling to add extra moisture and flavor.
- Adjust spice levels by tasting the sauce before slow cooking; add extra dried chilies or apple cider vinegar (natural) as preferred.
- Prep Time: 30 minutes
- Cook Time: 8-10 hours
- Category: Appetizers
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Birria Tacos, Crockpot Birria, Slow Cooker Birria, Mexican Tacos, Plant-Based Cheese Tacos, Beef Birria, Slow Cooked Beef Tacos