Description
These Crock Pot Birria Tacos are a flavorful Mexican dish featuring tender beef chuck roast slow-cooked with dried chilies, tomatoes, and spices for a rich, savory stew that pairs perfectly with warm corn tortillas and fresh garnishes.
Ingredients
Scale
Meat and Broth
- 3 pounds beef chuck roast
- 2 cups beef broth
Chilies and Vegetables
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 1 can diced tomatoes (14.5 ounces)
Additional
- Corn tortillas
- Fresh cilantro for garnish
- Diced onion for garnish
Instructions
- Prepare the Chilies: Remove stems and seeds from the dried guajillo and ancho chilies. Toast the chilies lightly in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in hot water for 15 minutes to soften.
- Make the Sauce: In a blender, combine the softened chilies, diced tomatoes, onion, garlic cloves, and about 1 cup of beef broth. Blend until smooth to create a rich chili sauce.
- Prepare the Beef: Cut the beef chuck roast into large chunks and place them in the crock pot. Pour the blended chili sauce over the beef, then add the remaining beef broth. Stir gently to combine.
- Slow Cook: Cover the crock pot and cook on low for 8-10 hours or on high for 4-6 hours until the beef is tender and easily shredded with a fork.
- Shred the Beef: Remove the beef from the crock pot and shred it using two forks. Return the shredded beef to the pot to soak up the juices.
- Warm the Tortillas: Heat the corn tortillas on a hot skillet or griddle until pliable and slightly charred.
- Assemble the Tacos: Fill each tortilla with a generous amount of shredded birria beef. Garnish with fresh cilantro and diced onions as desired. Serve with a side of the cooking broth for dipping if preferred.
Notes
- To intensify the flavor, you can add additional spices such as cumin, oregano, or cloves to the chili sauce blend.
- Make sure to remove seeds and stems from the dried chilies to avoid bitterness.
- Leftover birria beef and broth can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- For a crispier taco, dip the tortillas briefly in the birria broth before pan-frying them in a bit of oil.
Keywords: Birria, Crock Pot, Slow Cooker, Mexican Tacos, Beef Tacos, Guajillo Chili, Ancho Chili, Slow Cooked Beef