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- 2 lbs beef chuck roast - 4 cloves garlic, minced - 4 cups beef broth - Corn tortillas In this recipe, the beef chuck roast shines. It becomes tender and full of flavor. I use garlic for a strong taste that enhances the dish. Beef broth adds depth, making each bite savory. Corn tortillas serve as the perfect vessel for the rich filling. - Oregano - Cumin - Chili powder - Smoked paprika The spices are key to the flavor. Oregano gives an earthy note. Cumin adds warmth, while chili powder brings heat. Smoked paprika adds a subtle smokiness that elevates the dish. This mix makes each taco bursting with flavor. - Fresh cilantro, chopped - Diced onions - Lime wedges Garnishes make the tacos pop. Fresh cilantro adds brightness and a nice crunch. Diced onions offer a sharp bite, balancing the rich beef. Lime wedges provide a zesty kick to each taco. These simple toppings create a well-rounded dish. {{ingredient_image_1}} Start by toasting the guajillo and ancho peppers. Place them in a dry skillet over medium heat. Toast them for about 2 minutes until they smell great. Make sure not to burn them; just enough to release their oils. Once toasted, transfer the peppers to a blender. Add the chopped onion, garlic, oregano, cumin, chili powder, smoked paprika, salt, and black pepper. Pour in one cup of beef broth. Blend everything until it’s smooth. If it’s too thick, add more broth to help it blend well. Now that your peppers are ready, blend the ingredients until smooth. This step is key for a tasty sauce. You want a nice, rich flavor. Adjust the thickness with beef broth if needed. A good sauce should flow easily but not be too watery. Next, layer your ingredients in the Crock Pot. Start with the beef chunks at the bottom. Pour the blended sauce over the beef. Add the rest of the beef broth and the bay leaves. Stir everything to mix it well. Cover the Crock Pot. Set it to low heat for 8 hours or high heat for 4 hours. The beef should be fork-tender when it’s done. This slow cooking makes the meat soft and full of flavor. To get the most flavor from your beef, marinate it overnight. Use a mix of spices, garlic, and onion for a rich taste. Toasting your dried spices is key. This brings out their natural oils and enhances the flavor. Just toast them lightly in a dry skillet for a minute or two. You will notice the difference when you taste your tacos. Toasting your tortillas is simple yet important. Heat a skillet on medium-high and toast each tortilla for about 30 seconds. This makes them warm and pliable. To keep them soft, wrap your tortillas in a clean kitchen towel after cooking. This helps hold in the heat and moisture, preventing them from getting stiff. Shredding beef can be fun and easy. Use two forks to pull apart the meat. This gives you nice, even shreds. To avoid dry meat, make sure you cook it long enough. The beef needs to be fork-tender after cooking. If it is dry, it may not have cooked for enough time. Always check for tenderness before shredding. Pro Tips Toast Peppers for Enhanced Flavor: Toasting the dried guajillo and ancho peppers before blending intensifies their flavor and brings out their natural sweetness, adding depth to your dish. Use Quality Beef Broth: Opt for a high-quality beef broth or homemade stock to ensure a rich and flavorful base for your birria. This will elevate the overall taste of the dish. Strain the Sauce: Straining the cooking liquid after the meat is done not only removes solids but also results in a smoother, more concentrated broth that can be drizzled over the tacos for added flavor. Warm Tortillas for Better Texture: Warming the corn tortillas in a skillet before assembling the tacos makes them more pliable and enhances their flavor, ensuring a delightful taco experience. {{image_2}} You can easily switch the beef in this recipe. Try using chicken or pork instead. Both meats absorb the flavors well. For a plant-based option, use jackfruit or mushrooms. These choices give a delicious twist. They also soak up the tasty sauce. If you want more depth, add chipotle peppers. They bring a nice smokiness. You can also try different dried peppers like pasilla or arbol. Each pepper adds its own unique taste. Feel free to mix and match to find your favorite flavor. For a fun twist, make Birria Quesa Tacos. Add cheese to the tortillas before filling them with beef. The melted cheese adds richness. You can also serve the tacos with dipping broth. This broth brings extra flavor and joy to each bite. It makes the meal feel special and warm. To keep your Birria fresh, place leftovers in a container. Let them cool down first. Seal it tightly, then store it in the fridge. Use it within three days for the best taste. If you want to save it longer, freezing is a great option. Divide the Birria into smaller portions. Use freezer-safe bags or containers. Remove as much air as you can before sealing. When you are ready to eat, there are safe ways to reheat your Birria. You can use a microwave. Just place it in a bowl with a lid. Heat it in short bursts, stirring in between. Another option is the stovetop. Use a pan over low heat, stirring often. To keep the tacos crispy, reheat the tortillas in a dry skillet. Toast them for about 30 seconds on each side. Birria tacos can last in the fridge for about three days. If you freeze them, they can last up to three months. Always check for signs of spoilage. Look for off smells or discoloration. If it smells bad or looks strange, it’s best to throw it out. Staying safe in the kitchen is key! For the best flavor and tenderness, I recommend beef chuck roast. It has enough fat to keep the meat juicy. You can also use brisket or short ribs. These cuts break down well during cooking, making the meat fork-tender. Yes! You can use a stovetop or an Instant Pot. For the stovetop, cook the beef in a pot with the sauce. Simmer it on low heat for about 2 to 3 hours. If you use an Instant Pot, set it to high pressure for about 60 minutes. Both methods will give you tasty Birria tacos. To prevent soggy tacos, toast the corn tortillas before filling. Lightly heat them in a skillet for 30 seconds on each side. Also, dip them in the broth quickly, so they soak up flavor without getting too wet. This keeps them firm when you pile on the beef. In this blog post, we explored how to make delicious Birria tacos. We covered essential ingredients like beef chuck roast, spices, and garnishes. I shared step-by-step instructions for preparing your beef and blending the perfect sauce. We also discussed tips for flavor, alternative proteins, and storage methods. Enjoy your cooking journey and try these tasty variations. You’ll impress everyone with your Birria tacos!

Crock Pot Birria Tacos

Delicious slow-cooked beef tacos with a rich, flavorful sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs beef chuck roast, cut into large chunks
  • 1 whole onion, roughly chopped
  • 4 cloves garlic, minced
  • 2 dried guajillo peppers, stemmed and seeded
  • 2 dried ancho peppers, stemmed and seeded
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups beef broth
  • 2 leaves bay leaves
  • None corn tortillas to taste
  • None fresh cilantro chopped (for garnish)
  • None diced onions (for garnish)
  • None lime wedges (for serving)

Instructions
 

  • Begin by preparing the dried peppers. Place the guajillo and ancho peppers in a dry skillet over medium heat for about 2 minutes until fragrant. Be careful not to burn them.
  • After toasting, transfer the peppers to a blender along with the chopped onion, garlic, oregano, cumin, chili powder, smoked paprika, salt, black pepper, and one cup of beef broth. Blend until smooth, adding more broth if necessary to assist with blending.
  • In the Crock Pot, add the beef chunks and pour the blended sauce on top. Add the remaining beef broth and bay leaves, stirring everything to combine.
  • Cover the Crock Pot and set it on low heat for 8 hours or high heat for 4 hours, until the beef is fork-tender.
  • Once cooked, remove the beef from the sauce and shred it using two forks. Strain the cooking liquid through a fine mesh sieve to remove any solids.
  • Heat a skillet over medium-high heat and lightly toast corn tortillas on both sides, about 30 seconds to 1 minute per side until they're pliable.
  • Dip each tortilla into the strained broth briefly, then layer it with shredded beef. Top with fresh cilantro and diced onions. Optionally, add a drizzle of broth over the filling for more flavor.
  • Serve hot with lime wedges on the side for an extra zing!

Notes

Serve with lime wedges for added flavor.
Keyword birria, slow cooker, tacos