Crockpot Birria Tacos

$- 2 lbs beef chuck roast, cut into 2-inch chunks - 2 dried guajillo chiles, seeds removed - 2 dried ancho chiles, seeds removed - Corn tortillas (about 12) - 1 large onion, quartered - 4 cloves garlic, minced - 1 tablespoon ground cumin - 1 tablespoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon ground cinnamon - 4 cups beef broth - 2 tablespoons apple cider vinegar - Salt and freshly ground black pepper, to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) - Optional toppings (e.g., radishes) When making crockpot birria tacos, using fresh and high-quality ingredients is key. The beef chuck roast is the star of the dish. It’s rich and tender, perfect for shredding. The dried guajillo and ancho chiles add depth and a nice warmth to the sauce. Onion and garlic are essential to build flavor. Ground spices like cumin, oregano, smoked paprika, and cinnamon round out the taste. The beef broth adds moisture and richness, while apple cider vinegar brings a touch of acidity. Don’t forget the corn tortillas! They hold all the delicious filling. For garnishes, fresh cilantro and lime wedges brighten the dish. Optional toppings like radishes add crunch and color. Choosing the right ingredients makes a world of difference in flavor. Enjoy crafting these tacos! {{ingredient_image_2}} Toasting the dried chiles First, heat a dry skillet over medium heat. Add the guajillo and ancho chiles. Toast them for about 1-2 minutes. Make sure to turn them often. You want them fragrant, not burnt. Once toasted, remove them from the heat and let them cool. Blending the sauce ingredients When the chiles are cool, place them in a blender. Add the quartered onion and minced garlic. Next, add ground cumin, oregano, smoked paprika, and cinnamon. Pour in 1 cup of beef broth and 2 tablespoons of apple cider vinegar. Blend until smooth. Seasoning the beef Take 2 lbs of beef chuck roast and cut it into 2-inch chunks. In a large bowl, sprinkle salt and freshly ground black pepper over the beef. Mix well to coat every piece. This seasoning is key for flavor. Combining ingredients in the crockpot Now, place the seasoned beef chunks into your crockpot. Pour the blended sauce over the beef. Make sure all the meat is covered. Next, add the remaining 3 cups of beef broth to the crockpot. This step helps to keep the meat moist while cooking. Shredding the meat After cooking on low for 8 hours or high for 4-5 hours, check the beef. It should be fork-tender. Carefully take the beef out using tongs. Place it on a cutting board and shred it with two forks. Warming the tortillas In a skillet over medium heat, warm the corn tortillas. Heat them for about 30 seconds on each side. You want them soft and slightly toasted. Assembling the tacos Take a warm tortilla and add a generous amount of the shredded beef in the center. Top with freshly chopped cilantro. Serve with lime wedges on the side. If you like, drizzle some of the rich broth over the tacos for extra flavor. To make your birria tacos shine, seasoning the meat is key. I like to use salt and freshly ground black pepper. This simple step ensures the beef is full of flavor. You can also customize the sauce. Add more spices if you like heat, or keep it mild. Blend in fresh herbs for a unique twist. Choosing the right setting on your crockpot is crucial. Cooking on low for about 8 hours gives you the best results. The beef becomes tender and tasty. If you're short on time, use the high setting for 4 to 5 hours. Always check for tenderness. The meat should shred easily with a fork. When serving, style matters. I love to place the tacos on a large platter. Add lime wedges and a bowl of broth for dipping. You can even add thinly sliced radishes. They add color and a nice crunch. This way, your meal looks as good as it tastes! Pro Tips Choosing the Right Cut: For the best flavor and tenderness, opt for well-marbled cuts like beef chuck roast. The fat will render down during cooking, adding richness to your tacos. Toast Your Spices: Toasting the spices and chiles before blending enhances their flavors. Just be careful not to over-toast, as this can lead to bitterness. Resting the Meat: After shredding your beef, let it rest for a few minutes. This allows the juices to redistribute, making the meat even more flavorful and juicy. Make Ahead: Birria can be made a day in advance. The flavors deepen as it sits, making it even more delicious when reheated. Just store in an airtight container in the fridge. {{image_4}} You can switch the beef for other meats. Pork and chicken work great. For pork, use a shoulder roast. It will be tender and juicy. Chicken thighs are also a tasty option. Just remember to adjust the cooking time. Chicken cooks faster than beef, so check it after three hours on high. Want a meat-free taco? Try jackfruit or mushrooms. Jackfruit has a great texture. It absorbs flavors well. Use young green jackfruit for the best results. Cook it like you would the beef. For mushrooms, try portobello or shiitake. Sauté them first for a deeper flavor. You can add spices or herbs for a twist. Try adding more cumin or chili powder for heat. Fresh herbs like cilantro or parsley can brighten the dish. Consider adding lime zest for a citrus kick. Mixing in fresh ingredients can change the whole vibe of your tacos. Have fun experimenting! To store your leftover Birria, place it in an airtight container. Make sure it's cool before sealing. This helps keep the flavor fresh. The shelf life in the fridge is about 3 to 4 days. Always check for any signs of spoilage before eating. You can freeze Birria for longer storage. Use a freezer-safe container or bag. Make sure to seal it tightly to avoid freezer burn. For the tortillas, stack them with parchment paper in between. This keeps them from sticking. When you want to eat, thaw the Birria overnight in the fridge. Reheat it on the stove or in the microwave. Leftover Birria is great for new meals. You can make a hearty soup by adding broth and veggies. Another fun idea is using it for quesadillas. Just fill a tortilla with cheese and Birria, then grill it. You can also use it as a topping for nachos. The flavor stays bold, and it's a perfect way to enjoy your leftovers! Birria is a tasty Mexican dish that started in Jalisco. It began as a stew made with goat meat, but now beef is also popular. The dish combines spices and chiles to create a rich, savory flavor. Birria tacos are soft tortillas filled with this juicy meat. You dip the tacos in the broth, which adds even more flavor. People love birria for its warmth and comfort. Yes, you can prepare this recipe in advance. Start by cooking the meat and sauce. Once cooked, let it cool and store in the fridge. You can keep it for up to three days. When you're ready to eat, just reheat the meat and broth. This makes meal prep easy. You can also freeze the cooked birria for up to three months. Just thaw it overnight in the fridge before reheating. To keep your tacos crisp, use warm tortillas. Lightly toast them in a skillet for 30 seconds. This helps create a barrier against moisture. Also, avoid adding too much broth directly to the tacos. Instead, serve the broth on the side for dipping. Lastly, assemble the tacos just before serving to keep them fresh and crunchy. This blog covers making amazing Birria tacos. We discussed key ingredients like beef chuck roast and dried chiles. You learned how to prepare, cook, and serve these tasty tacos. Tips for enhancing flavor and storage options were provided too. With the right steps, you can create delicious tacos for any occasion. Enjoy experimenting with different flavors and proteins! Your cooking journey with Birria will be rewarding and fun.$

Crockpot Birria Tacos

Delicious and tender beef tacos made in a slow cooker, served with fresh cilantro and lime.

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine Mexican

Servings 12

Ingredients

2 lbs beef chuck roast, cut into 2-inch chunks
1 large onion, quartered
4 cloves garlic, minced
2 dried guajillo chiles, seeds removed
2 dried ancho chiles, seeds removed
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
4 cups beef broth
2 tablespoons apple cider vinegar
to taste salt and freshly ground black pepper
12 corn tortillas
for garnish fresh cilantro, chopped
for serving lime wedges

Instructions

In a dry skillet over medium heat, carefully toast the guajillo and ancho chiles for 1-2 minutes, turning occasionally, until they become fragrant but do not burn. Once toasted, remove from heat and allow them to cool slightly. Transfer the cooled chiles to a blender.
In the blender with the chiles, add the quartered onion, minced garlic, ground cumin, oregano, smoked paprika, cinnamon, apple cider vinegar, and 1 cup of beef broth. Blend the mixture until it reaches a smooth consistency.
In a large mixing bowl, generously season the beef chunks with salt and freshly ground black pepper to ensure even flavor throughout the meat.
In a crockpot, place the seasoned beef chunks. Pour the blended sauce over the meat, ensuring it is evenly coated. Add the remaining 3 cups of beef broth, making sure the meat is submerged for maximum flavor absorption.
Cover the crockpot and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fork-tender and easily shreds apart.
Once the cooking time has elapsed, carefully remove the beef from the crockpot using tongs and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
In a skillet over medium heat, lightly warm the corn tortillas for about 30 seconds on each side, or until they are pliable and slightly toasted.
Take a warm tortilla and place a generous amount of the shredded beef in the center.
Top each taco with freshly chopped cilantro. Serve with lime wedges on the side, and for an extra kick of flavor, drizzle some of the rich broth from the crockpot over the tacos before enjoying.

Notes

Serve the tacos on a large platter, with lime wedges and a small bowl of broth for dipping. Consider adding thinly sliced radishes for a pop of color and crunch!

Keyword beef, birria, slow cooker, tacos