Step-by-Step Instructions for Crock Pot Birra Tacos

• Prepare the Dried Chiles: Start by removing the stems and seeds from the guajillo, ancho, and árbol chiles. Heat a dry skillet over medium heat, lightly toasting each chile for 20–30 seconds until they become fragrant but not burnt. Transfer the chiles to a bowl, cover them with very hot water, and let them soak for 15–20 minutes until they are pliable. Drain the chiles before blending.
• Brown the Beef: Pat the beef chuck roast dry using paper towels and season generously with kosher salt and freshly ground black pepper. In a skillet over medium-high heat, add the vegetable oil and sear the beef in chunks for 3–4 minutes per side until they turn a deep golden brown. Transfer the seared meat into your crock pot to lay the flavorful foundation for your Crock Pot Birra Tacos.
• Build the Flavor Base in the Crock Pot: Nestle the halved onion and the head of garlic around the browned beef in the crock pot. Add the bay leaf, cinnamon stick, whole cloves, dried thyme, dried oregano, ground cumin, and salt. Pour in enough beef broth to nearly cover the beef and drizzle the apple cider vinegar on top, creating a fragrant and savory base for your cooking.
• Make the Chile Sauce: In the same skillet used for browning the beef, sauté the chopped onion and garlic until golden, about 5–7 minutes. Add the halved tomato cut-side down and cook until it is charred, enhancing the flavor. Blend the drained chiles, sautéed onion and garlic, smoked paprika, chili powder, ground cinnamon, sugar (if using), and a ½ cup of reserved beef broth until smooth. Strain the mixture if a smoother sauce is desired.
• Combine Chile Sauce with the Beef: Pour the vibrant chile sauce over the beef in the crock pot, gently stirring to distribute the sauce evenly throughout the meat. This step infuses the Birria with deep, rich flavors, ensuring each bite will be bursting with deliciousness.
• Slow Cook the Birria: Cover the crock pot and set it to cook on LOW for 8–10 hours or HIGH for 4–6 hours until the beef is fork-tender. As the hours pass, the aromas will fill your kitchen. Don’t forget to taste the broth midway through and adjust the seasoning with salt, pepper, or apple cider vinegar as needed.
• Shred the Meat: Once the beef is cooked, carefully remove it from the crock pot and discard the aromatics like the bay leaf and cinnamon stick. Shred the beef using two forks into chunky pieces, allowing the flavorful juices to saturate the meat. Ladle the aromatic consommé over the shredded beef to enrich each bite.
• Prepare the Consommé for Dipping: Skim off any excess fat from the cooking broth and adjust the seasoning for the consommé based on your taste preferences. Ladle the rich broth into small bowls, ready to serve as a dip. Garnish each bowl with extra chopped onion, cilantro, and a squeeze of lime for a refreshing finish.
• Prep Toppings and Tortillas: Gather your toppings—finely chopped onion, cilantro, and lime—and place them in small bowls for easy assembly. Warm the small corn tortillas by wrapping them in a damp towel and microwaving for 30–45 seconds, or heat them in a skillet until they are pliable, perfect for holding all the fillings.
• Assemble and Fry the Birria Tacos: Heat a skillet over medium heat and add reserved birria fat or neutral oil. Dip each tortilla in the flavorful consommé before placing it in the hot skillet. Add a generous portion of shredded birria meat and cheese, then fold the tortilla into a half-moon shape. Cook for 2–3 minutes per side until the tortillas are crispy and the cheese has melted.
• Serve: Plate the delicious tacos, topped with fresh chopped onion and cilantro for a burst of flavor. Serve alongside bowls of the rich consommé for dipping, along with lime wedges, optional sliced radishes, and your favorite salsa for that extra kick!