Crock Pot Birria Tacos
Enjoy deliciously tender and juicy birria tacos made effortlessly in a Crock Pot with a blend of spices and rich broth.
Ingredients
For the beef and sauce
- 2 lbs beef chuck roast Allow to come to room temperature before cooking
- 2 cups beef broth Ensure it's gluten-free if needed
- 1 medium onion, chopped Fresh onion preferred for best flavor
- 4 cloves garlic, minced Use fresh garlic for optimal taste
- 3 dried guajillo chilies, stemmed and seeded Can substitute with chili powder, but flavor will differ
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
For serving
- 12 pieces corn tortillas
- 1 chopped onions For topping
- 1 cilantro, chopped For topping
- 2 medium lime wedges For serving
Instructions
Preparation
- Toast the guajillo chilies in a skillet over medium heat for about 5-7 minutes until fragrant, being careful not to burn them.
- Soak the toasted chilies in warm water for 15 minutes to soften.
- In a blender, combine the soaked chilies, beef broth, chopped onion, minced garlic, ground cumin, oregano, salt, and black pepper. Blend until smooth.
- Place the beef chuck roast in the Crock Pot and pour the blended sauce over it.
Cooking
- Cover and cook on low for 8 hours, or until the meat is tender and easily shreds with a fork.
- Once cooked, carefully remove the beef from the Crock Pot and shred with two forks. Return the shredded meat to the pot to soak in the sauce.
Assembly
- Heat the corn tortillas in a dry pan over medium heat for 30 seconds on each side, or until warmed through.
- Fill each tortilla with shredded birria meat and top with chopped onions and cilantro.
- Serve with lime wedges on the side.
Notes
You can prep ahead by marinating the beef roast overnight in the sauce. To prevent soggy tacos, avoid overfilling the tortillas. For variations, consider using jackfruit for a vegetarian option or chicken for a lighter version.