Description
This Crock Pot Birria Tacos recipe offers a flavorful, slow-cooked Mexican delight featuring tender beef chuck roast simmered with rich dried chilies, garlic, and spices. Perfectly cooked in a crock pot for hours, the meat is shredded and served on warm corn tortillas, topped with fresh cilantro and diced onion for an authentic taco experience.
Ingredients
Scale
Main Ingredients
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 1 can diced tomatoes (14.5 ounces)
- 2 cups beef broth
- Corn tortillas
- Fresh cilantro for garnish
- Diced onion for garnish
Instructions
- Prepare the Chilies: Remove stems and seeds from the guajillo and ancho chilies. Toast them lightly in a dry pan for 1-2 minutes until fragrant, then soak them in hot water for about 20 minutes until softened.
- Make the Sauce: In a blender, combine the softened chilies with diced tomatoes, peeled garlic cloves, and chopped onion. Blend until smooth to create a rich sauce.
- Set Up Crock Pot: Place the beef chuck roast in the bottom of the crock pot. Pour the blended chili sauce over the meat, then add the beef broth to cover.
- Slow Cook the Meat: Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the beef is very tender and easily shredded.
- Shred the Meat: Remove the beef from the crock pot and shred it using two forks. Return the shredded meat to the juices in the crock pot to soak up more flavor.
- Warm the Tortillas: Heat the corn tortillas on a skillet or griddle until warm and pliable.
- Assemble the Tacos: Fill each tortilla with the shredded birria beef. Garnish with fresh cilantro and diced raw onion for added texture and flavor.
Notes
- For extra flavor, you can strain the chili sauce before adding it to the crock pot to make the broth smoother.
- Serve with a side of consommé (the cooking liquid) for dipping the tacos, a common tradition with birria tacos.
- Adjust the amount of dried chilies to control the spice level.
- Leftover birria can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Keywords: Birria Tacos, Crock Pot Recipes, Slow Cooker Beef, Mexican Tacos, Beef Chuck Roast, Homemade Birria