Description
Delicious and tender birria tacos made in a crock pot, filled with rich flavors and perfect for gatherings.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 4 cups beef broth
- 1/4 cup apple cider vinegar
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) canned tomatoes
- 2 tsp Mexican oregano
- 2 tsp cumin
- 2–3 bay leaves
- Corn tortillas
- Oaxaca cheese, shredded
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Toast guajillo and ancho chilies in a hot skillet for about 2 minutes to release the oils.
- Soak the toasted chilies in hot water for 15 minutes until softened.
- Blend softened chilies with canned tomatoes, garlic, onion, apple cider vinegar, and beef broth until smooth.
- Strain the sauce to remove seeds and tough bits.
- Season beef chuck roast with salt, pepper, cumin, and Mexican oregano.
- Place the beef in the crock pot and pour the blended sauce over it.
- Add bay leaves and cook on low for 480 minutes or high for 300 minutes.
- Once tender, shred the beef with forks, mixing well with the sauce.
- Heat a skillet and lightly toast corn tortillas.
- Dip tortillas in the birria broth for extra flavor.
- Fill each tortilla with shredded beef and Oaxaca cheese.
- Fold the taco and cook on both sides until crispy.
- Serve hot with consommé, cilantro, and lime.
Notes
Consider letting the birria sauce and meat sit overnight in the refrigerator to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: birria tacos, crock pot, slow cooker, Mexican food, comfort food, beef tacos