Description
Crock Pot Birria Tacos are a delightful treat that combines rich flavors and tender meat, perfect for gatherings or cozy nights in.
Ingredients
Scale
- 2 lbs beef chuck roast
- 4 dried guajillo peppers
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 4 cups beef broth
- 12 corn tortillas
- 1 cup fresh cilantro, chopped
- 1 cup diced onions
- Lime wedges for serving
- Salt and pepper to taste
Instructions
- Prepare the chiles by removing stems and seeds, toasting them in a skillet, and soaking in hot water.
- Blend the sauce with soaked chiles, onion, garlic, cumin, oregano, and beef broth until smooth.
- Season the beef chuck roast with salt and pepper, place in the Crock Pot, and pour the blended sauce over it.
- Cook on low for 8 hours or high for 4-5 hours until the beef is tender.
- Shred the beef and return it to the pot, stirring to coat in the sauce.
- Char the corn tortillas in a skillet until warm and pliable.
- Assemble the tacos with shredded beef, cilantro, and diced onions.
- Serve with lime wedges on the side.
Notes
- For a leaner option, use chicken instead of beef.
- Ensure tortillas are gluten-free if needed.
- Marinate the meat overnight for extra flavor.
- Store leftover meat and broth in an airtight container for up to three days.
- Freeze meat in a freezer-safe container for up to three months.
- Prep Time: 30 minutes
- Cook Time: 8 hours on low or 4-5 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Crock Pot, Birria Tacos, Mexican Cuisine, Slow Cooker, Tacos