Description
Crockpot Birria Tacos are a savory, slow-cooked meal featuring tender beef infused with rich smoky spices and topped with melty plant-based cheese (plant-based) inside warm corn tortillas. Easy to prepare, deeply flavorful, and perfect for casual dinners or gatherings, these tacos offer a comforting Mexican-inspired experience with a delicious, gooey texture and authentic taste.
Ingredients
Scale
Meat and Protein
- 2 to 3 lbs chuck roast or beef stew meat, cut into large chunks
- 4 slices smoked turkey bacon
- 1/2 cup chopped smoked turkey slices
- 1 cup plant-based cheese (plant-based), shredded
Sauce and Marinade
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 3 tbsp tomato paste (natural)
- 1 medium onion, roughly chopped
- 4 garlic cloves, peeled
- 2 tbsp apple cider vinegar (natural)
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp natural gelling agent (such as pectin or agar)
Tacos and Serving
- 12 corn tortillas
- Optional garnishes: chopped white onions, fresh cilantro, lime wedges, pickled onions, sliced avocado
Instructions
- Prepare the Chili Sauce: Soak the dried guajillo and ancho chilies in hot water for 15-20 minutes until softened. Blend the soaked chilies with tomato paste (natural), onion, garlic, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), and smoked turkey bacon until smooth to create a smoky, spicy sauce base.
- Layer the Ingredients in the Crockpot: Place the chuck roast or beef stew meat into the crockpot. Pour the prepared chili sauce over the meat. Sprinkle the natural gelling agent evenly on top to help thicken the cooking liquid naturally as it simmers.
- Slow Cook to Perfection: Cover the crockpot and set it to low heat. Cook for 8 to 10 hours until the meat is fall-apart tender and has absorbed all the rich flavors of the sauce.
- Shred and Combine: Remove the meat from the crockpot and shred it using two forks. Return the shredded meat to the crockpot and stir in the chopped smoked turkey slices for an added smoky texture and flavor.
- Assemble the Tacos: Dip each corn tortilla briefly into the birria sauce or broth from the crockpot. Place the dipped tortilla on a hot, lightly greased griddle or skillet. Add a layer of shredded plant-based cheese (plant-based) and the shredded meat mixture. Fold the tortilla over and toast until the cheese melts and the tortilla is slightly crispy.
Notes
- Prep the chili sauce one day in advance to deepen the flavor.
- Use a hot, lightly greased skillet or griddle for perfect crispy yet tender tortillas with melted cheese.
- Reserve some cooking liquid (consomé) to serve as a flavorful dipping broth.
- Cook low and slow to achieve tender meat and full flavor development.
- Dip and crisp tortillas in small batches to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 8 to 10 hours
- Category: Appetizers
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 70 mg
Keywords: birria tacos, crockpot tacos, slow cooker Mexican, plant-based cheese tacos, beef birria, savory tacos