Description
Experience the magic of birria tacos with this easy crock pot recipe. Tender, slow-cooked beef is enveloped in warm, crispy tortillas, creating a flavorful meal perfect for any occasion.
Ingredients
Scale
- 3 pounds Beef Chuck Roast, cut into 2-inch pieces
- 6 dried Guajillo Chiles, stems and seeds removed
- 3 dried Pasilla Chiles, stems and seeds removed
- 1 large Onion, chopped
- 5 cloves Garlic, minced
- 2 teaspoons Cumin
- 2 teaspoons Oregano
- 2 Bay Leaves
- 4 cups Beef Broth
- 2 Limes, juiced
- Salt, to taste
- Corn or flour Tortillas, for serving
- Fresh Cilantro, chopped, for garnish (optional)
- Diced Onions, for garnish
- Sliced Radishes, for garnish
Instructions
- In a dry skillet over medium heat, toast the guajillo and pasilla chiles for about 2-3 minutes until fragrant.
- Transfer the toasted chiles to a blender. Add the chopped onion, minced garlic, cumin, oregano, bay leaves, lime juice, and beef broth. Blend until smooth.
- Place the beef chuck roast in the crock pot. Pour the blended sauce over the beef, ensuring it’s well coated. Season with salt to taste.
- Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and easy to shred.
- Remove the beef from the crock pot and shred it using two forks. Return the shredded beef to the pot, mixing it with the broth.
Notes
Toast the chiles to enhance their flavor. Adjust spice levels by removing seeds or adding chipotle chiles.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
Keywords: birria tacos, crock pot, easy recipe, Mexican food, slow-cooked beef