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Crockpot Birra Tacos

Crockpot Birra Tacos

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Crockpot Birra Tacos are a delightful way to enjoy the rich and savory flavors of Mexican cuisine right at home. This recipe features tender, slow-cooked beef infused with an aromatic blend of spices and chiles, creating a mouthwatering filling that will impress family and friends alike. Perfect for casual dinners or festive gatherings, these tacos can be easily customized with fresh toppings like cilantro, diced onions, and lime wedges. The best part? The crockpot does all the work while you go about your day, letting you indulge in a flavorful meal with minimal effort.

  • Total Time: 8 hours 30 minutes
  • Yield: Approximately 6 servings 1x

Ingredients

Scale
  • 2–3 pounds boneless chuck roast
  • 1 tablespoon avocado oil or neutral oil (plus more for taco frying)
  • Coarse ground salt
  • Fresh ground pepper
  • 4 dried Guajillo chiles
  • 5–6 Chipotle chilis in adobo (from a can)
  • 1 small red onion (thinly sliced)
  • 8 whole cloves garlic (smashed)
  • 32 ounces beef stock
  • 1 tablespoon tomato paste
  • 14.5 ounce can fire roasted diced tomatoes
  • 1/4 cup apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 cinnamon stick
  • 3 dry bay leaves
  • 1 teaspoon smoked paprika
  • 1/2 tablespoon fresh grated ginger
  • 1 teaspoon ground coriander
  • Corn or flour tortillas
  • Lime wedges
  • Fresh cilantro leaves
  • Diced white onion
  • Shredded Oaxacan cheese (or Italian cheese)

Instructions

  1. Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes.
  2. Liberally salt and pepper the beef on both sides.
  3. Add beef to hot skillet and sear for 5-6 minutes on each side until browned.
  4. Transfer seared beef to the crockpot.
  5. Add all remaining ingredients including Guajillo chiles, chipotle chilis, onion, garlic, stock, tomato paste, diced tomatoes, vinegar, cumin, oregano, cinnamon stick, bay leaves, paprika, ginger, and coriander. Stir well to combine.
  6. Cover the crockpot and cook on low heat for 8 hours until beef is fork-tender.
  7. Once done cooking, remove beef from crockpot onto a rimmed baking sheet.
  8. Shred the beef using two forks; set aside.
  9. Remove bay leaves and cinnamon stick from crockpot; discard them.
  10. Using a high-powered blender or immersion blender, blend remaining sauce until smooth.
  11. Return blended sauce back into crockpot to keep warm.
  12. Mix shredded beef with 1½ to 2 cups of sauce until well coated.
  • Author: Diary
  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 taco (approx. 150g)
  • Calories: 320
  • Sugar: 3g
  • Sodium: 580mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 70mg

Find it online: https://diaryrecipes.com/crockpot-birra-tacos/