Crock Pot Birria Tacos — Cozy Winter Comfort Food

Imagine biting into a warm corn tortilla filled with tender beef and lamb, complemented by the rich aroma of toasted chiles and spices. This dish is perfect for dipping into a flavorful broth that adds depth to every bite.

Birria tacos are the ultimate winter comfort food, combining slow-cooked meat with vibrant toppings for a satisfying meal.

Why These Tacos Are the Perfect Winter Dish

• The slow-cooked beef and lamb are infused with bold spices, creating a tender and juicy filling.
• Toasted guajillo and ancho chiles bring a smoky, slightly sweet complexity to the dish.
• Dipping the tacos in the reserved broth adds an irresistible burst of flavor in every bite.

Ingredients You’ll Need

• 2 lbs beef chuck roast, cut into chunks
• 1 lb lamb shoulder, cut into chunks
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 2 cups beef broth
• 1 bay leaf
• 12 corn tortillas
• 1 cup chopped cilantro
• 1 cup diced onion
• Lime wedges, for serving
• Salsa, for serving

Step-by-Step Guide to Making These Tacos

Start by toasting the guajillo and ancho chiles in a dry skillet over medium heat for about 2 minutes until fragrant. Blend the toasted chiles with 1 cup of beef broth until smooth.

In a large bowl, combine the beef chuck and lamb shoulder chunks. Mix them with the blended chile sauce, minced garlic, onion, cumin, oregano, salt, black pepper, cinnamon, the remaining beef broth, and a bay leaf to coat the meat.

Transfer the mixture to a Crock Pot and cover. Cook on low for 8 hours or on high for 4 hours until the meat is tender and easy to shred.

Once cooked, remove the meat from the Crock Pot and shred it with two forks. Strain the cooking liquid and set it aside for dipping.

To assemble, briefly dip each corn tortilla in the reserved liquid and warm it in a skillet over medium heat. Fill the tortillas with shredded meat, top with cilantro and diced onion, and fold them in half.

Serve hot with lime wedges and salsa on the side, along with the reserved broth for dipping.

Ingredient Swaps You Can Try

If lamb shoulder is unavailable, substitute with pork shoulder for a slightly different flavor profile. You can also use flour tortillas instead of corn tortillas if preferred, though the texture will differ.

Common Questions About This Recipe

Can I make this recipe spicier? Yes, add a couple of dried arbol chiles to the mix for extra heat.

What can I do with leftovers? Use the shredded meat to make quesadillas or burritos for another meal.

How to Store and Reheat

Store leftover meat in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat with a splash of the reserved broth to keep it moist.

The reserved cooking liquid can also be stored separately in the fridge and reheated for dipping.