Crock Pot Birria Tacos
Crock Pot Birria Tacos are a tantalizing Mexican dish that combines tender, slow-cooked beef infused with vibrant spices, all wrapped in warm corn tortillas. This recipe is perfect for gatherings or cozy nights in, offering an explosion of flavors that will leave everyone craving more. With minimal prep time and the convenience of a slow cooker, you can create these savory tacos topped with fresh onions and cilantro for an unforgettable meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs chuck roast
- 4 dried guajillo chiles
- 5 cloves fresh garlic
- 1 tsp cumin
- 2 bay leaves
- 4 cups beef broth
- Small corn tortillas (10)
- 1 cup chopped onion (for garnish)
- 1 cup fresh cilantro (for garnish)
Instructions
- Remove stems and seeds from dried guajillo chiles; soak them in hot water for 15 minutes.
- Blend soaked chiles with garlic, cumin, and 1 cup of beef broth until smooth.
- Sear the chuck roast on all sides in a hot pan for about 3 minutes per side.
- Place the seared roast in the crock pot, pour the chili marinade over it, add remaining beef broth and bay leaves. Cook on low for 8 hours or high for 4 hours.
- Shred the meat with forks once cooked and return it to the pot to soak up juices.
- Warm corn tortillas, fill with shredded birria meat, and top with chopped onion and cilantro.
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 320
- Sugar: 1g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
Keywords: - For added heat, incorporate chipotle peppers into the marinade.- Store leftovers in an airtight container for up to three days; reheat on a skillet for crispy tortillas.- You can substitute beef with chicken or pork if desired.