Crock Pot Birria Tacos
Crock Pot Birria Tacos are filled with juicy, tender meat slow-cooked with aromatic spices, served in soft corn tortillas, perfect for any gathering.
Ingredients
Meat and Broth
- 3 lbs chuck roast The star of our show, chuck roast is a juicy cut that shreds beautifully after slow cooking.
- 3 cups beef broth The simmering liquid needed to keep everything juicy and flavorful.
Chiles and Spices
- 4 pieces dried guajillo chiles These chiles add essential depth of flavor and authenticity.
- 2 tsp cumin powder For warm, earthy notes that make the flavor sing.
- 1 tsp oregano A hint of herbaceous flavor enhances the overall taste.
Vegetables
- 1 medium onion, chopped Delivers sweetness and aromatic flavor.
- 6 cloves garlic Infuses the taco filling with pungent warmth.
Tortillas
- 12 pieces soft corn tortillas The perfect vessel for delivering all the indulgent flavors of the birria.
Instructions
Preparation
- Remove the stems and seeds from the guajillo chiles. Toast them in a pan over medium heat for around 2 minutes until they’re fragrant, then soak them in hot water for 15 minutes to soften.
- In a blender, combine the soaked chiles, garlic, onion, cumin, oregano, and one cup of beef broth. Blend until you achieve a smooth, vibrant sauce.
- Heat a skillet over medium-high. Sear the chuck roast until beautifully browned on all sides.
Cooking
- Transfer the seared roast to the crock pot, pouring the blended sauce over the meat along with the remaining beef broth. Stir gently to combine.
- Cook on low for 8 hours or high for 4 hours until the meat becomes irresistibly tender.
Serving
- Once cooked, shred the meat right in the pot. Serve it nestled in warm corn tortillas with chopped onions and cilantro.
Notes
For a lighter meal, you can substitute chicken for the beef. Serve with toppings like chopped onions, fresh cilantro, or avocado. Store leftovers by cooling completely and freezing in airtight containers.