Description
These crock pot birria tacos deliver rich, deep flavor with tender shredded beef simmered in a savory chili broth. Slow cooking creates juicy meat that pairs perfectly with warm tortillas and a flavorful dipping consommé.
Ingredients
3 pounds beef chuck roast
1 large onion, chopped
4 cloves garlic, minced
2 dried guajillo peppers
2 dried ancho peppers
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1 teaspoon smoked paprika
4 cups beef broth
2 tablespoons apple cider vinegar
Salt and pepper to taste
Tortillas for serving
Chopped cilantro for garnish
Chopped onion for garnish
Lime wedges for serving
Instructions
1. Trim excess fat from beef and cut into large chunks
2. Season beef with salt and pepper
3. Sear beef in a hot skillet until browned on all sides
4. Blend onion, garlic, peppers, spices, broth, and vinegar until smooth
5. Transfer beef to slow cooker and pour sauce over it
6. Cook on low for 8 hours or high for 4 hours
7. Remove beef and shred with forks
8. Return shredded beef to the broth
9. Warm tortillas and fill with beef
10. Top with onion and cilantro and serve with lime and broth for dipping
Notes
Sear meat for deeper flavor
Toast dried peppers before blending for richer taste
Add bay leaf for extra depth
Store leftovers up to 3 days or freeze up to 1 month
Use corn tortillas for authentic texture
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg