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- 2 lbs beef chuck roast - 2 dried guajillo chiles, seeds removed - 2 dried ancho chiles, seeds removed - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 4 cloves garlic, finely minced - 1 medium onion, chopped - 4 cups beef broth - 2 tablespoons apple cider vinegar - Salt and freshly ground pepper to taste - Corn tortillas, for serving - Fresh cilantro, chopped (for garnish) - Lime wedges, for serving Gather these ingredients before you start. The beef chuck roast brings a rich taste. The dried guajillo and ancho chiles add a deep flavor. The spices like cumin, oregano, and smoked paprika make it special. Don't forget fresh garlic and onion for a nice base. The beef broth keeps everything moist. Apple cider vinegar gives a nice tang. You can use corn tortillas to hold all this goodness. Top it with fresh cilantro and a squeeze of lime for a fresh kick! The balance of savory and tangy in your tacos will amaze everyone. {{ingredient_image_2}} To start, you need to toast the chiles. Take 2 dried guajillo and 2 dried ancho chiles. Place them in a dry skillet over medium heat. Toast them for about 1-2 minutes. You want them fragrant but not burnt. After toasting, move the chiles to a bowl. Cover them with hot water and let them soak for 15 minutes. This softens them for blending. Now it’s time to make the marinade. In a blender, add the soaked chiles, 4 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and 1 teaspoon of smoked paprika. Pour in 2 tablespoons of apple cider vinegar. Blend until smooth. If it's too thick, add a splash of beef broth. This paste will pack a big flavor punch for the meat. Next, prepare your beef. Use 2 lbs of beef chuck roast. Season it well with salt and pepper. Heat a skillet over medium-high heat. Sear the beef for 3-4 minutes on each side until it’s brown. This step adds depth to the flavor. Layer chopped onion at the bottom of your crockpot. Place the seared beef on top. Spoon the marinade over the beef, and pour the remaining beef broth around it. Cover the crockpot and set it to cook. You can choose low for 8 hours or high for 4 hours. The beef should be fork-tender when done. Once cooked, carefully remove the beef. Place it on a cutting board and use two forks to shred it. Return the shredded beef to the crockpot and mix it with the sauce. To assemble your tacos, warm corn tortillas. You can heat them in a skillet or over an open flame until they are soft. Fill each tortilla with the shredded beef. For a fresh touch, top with chopped cilantro. When serving, plate the tacos with lime wedges. Squeeze some lime juice over the tacos for brightness. You can also serve a small bowl of the cooking liquid for dipping. This adds extra flavor and moisture to each bite. Enjoy your delicious birria tacos! Searing the beef adds depth to the flavor. The heat creates a nice crust. This crust locks in juices and gives a rich taste. I recommend searing for about 3-4 minutes per side. Even if it feels like an extra step, it is worth it. It makes the dish more flavorful and satisfying. You can control the heat by choosing your chiles wisely. Guajillo chiles are mild, while ancho chiles add sweetness. If you want more spice, try adding chipotle chiles. Always taste your marinade before using it. This way, you can adjust the heat to your liking. A little lime juice can also help balance the spice. Corn tortillas are traditional, but you have many choices. Flour tortillas are larger and softer, great for holding the filling. If you prefer gluten-free options, look for corn or almond flour tortillas. You can even use lettuce wraps for a low-carb alternative. Each type brings its own unique taste and texture to your tacos. Pro Tips Choosing the Right Cut: For the best flavor and tenderness, opt for beef chuck roast. It breaks down beautifully during the slow cooking process. Enhancing the Sauce: Feel free to add a bit of chipotle in adobo sauce to the marinade for an extra layer of smokiness and heat. Resting Time: Allow the shredded beef to rest in the sauce for at least 15 minutes before serving to absorb more flavors. Tortilla Tip: For the best texture, lightly fry the corn tortillas in a bit of oil before filling them, creating a delicious crispy edge. {{image_4}} You can switch up the meat in your tacos. Chicken or pork works great! For chicken, use boneless thighs. They stay juicy and tender. For pork, try shoulder or loin cuts. Both will soak up the rich flavors just like beef. Adjust the cooking time if needed. Chicken cooks faster, while pork may need more time. If you want a plant-based taco, try jackfruit or lentils. Jackfruit gives a meaty texture. Shred it after cooking for a perfect bite. Lentils add protein and soak up flavors well. You can also use mushrooms for a rich, earthy taste. Each option will give you a unique twist on the classic dish. Spice things up with more flavors! Add chipotle for a smoky kick. You can also try adding a few bay leaves or cinnamon sticks while cooking. Fresh herbs like thyme or rosemary will add depth too. Feel free to experiment! Each addition makes the dish more exciting and flavorful. Store leftover Birria in an airtight container. Make sure to let it cool first. This helps keep the meat juicy and tasty. Keep it in the fridge for up to three days. Always check for any off smells before eating. If you notice anything strange, it's best to discard it. You can freeze Birria for later meals. Use freezer-safe bags or containers. Make sure to remove as much air as possible. This prevents freezer burn. Label the bags with the date. Birria can last in the freezer for up to three months. Thaw it in the fridge overnight before reheating. To reheat Birria, use a stovetop or microwave. If using the stovetop, place it in a pan over medium heat. Add a splash of beef broth to keep it moist. Stir often until hot. For the microwave, use a microwave-safe bowl. Heat in short bursts and stir in between. Always check the temperature to ensure it’s hot throughout. This keeps the flavor and texture just right. You can serve Birria tacos with many tasty sides. Here are some favorites: - Tangy pickled onions: Their sharp flavor pairs well with the rich beef. - Fresh salsa: A zesty salsa adds a nice crunch and brightness. - Refried beans: Creamy beans make a great side for extra protein. - Mexican rice: Fluffy rice can help balance the meal. - Guacamole: Creamy guacamole adds richness and flavor. These sides enhance the taco experience and bring extra joy to your meal. You want the beef to be very tender before shredding. Here are signs to look for: - Fork-tender: The beef should easily pull apart with a fork. - Juices run clear: When you cut into it, juices should run clear, not pink. - Texture change: The beef should feel soft and break apart with little effort. If you see these signs, your beef is ready to shred. Trust your senses; they guide you well in cooking. Yes, you can prepare Birria tacos ahead of time. Here are some tips: - Cook the beef: You can cook it a day before and store it in the fridge. - Store properly: Keep the cooked beef in an airtight container. - Reheat gently: When ready to eat, gently reheat the beef in a pot. This way, you save time on busy days while still enjoying great flavors. Absolutely! You can swap chiles for different flavors. Here are some options: - Chipotle chiles: They add a smoky flavor and some heat. - Pasilla chiles: These give a dark, rich flavor without too much spice. - Hatch chiles: For a unique twist, these chiles offer a mild flavor. Feel free to mix and match to find your favorite taste. Experimenting can lead to delightful surprises in your cooking! This article covered how to make delicious Birria tacos from scratch. We explored the essential ingredients, like beef chuck roast and dried chiles, and looked at step-by-step cooking instructions. I shared tips for searing the beef and adjusting spice levels to match your taste. We also discussed variations for different diets and storage tips for leftovers. Embrace your creativity in the kitchen. Try different ingredients and make this dish your own!

Crockpot Birria Tacos

Tender beef chuck roast slow-cooked with flavorful chiles and spices, served in warm corn tortillas.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 350 kcal

Ingredients
  

  • 2 lbs beef chuck roast
  • 2 dried guajillo chiles, seeds removed
  • 2 dried ancho chiles, seeds removed
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 4 cloves garlic, finely minced
  • 1 medium onion, chopped
  • 4 cups beef broth
  • 2 tablespoons apple cider vinegar
  • to taste salt and freshly ground pepper
  • as needed corn tortillas, for serving
  • as needed fresh cilantro, chopped (for garnish)
  • as needed lime wedges, for serving

Instructions
 

  • In a dry skillet over medium heat, add the guajillo and ancho chiles. Toast them for approximately 1-2 minutes, or until they become fragrant. Once toasted, transfer the chiles to a bowl and cover with hot water. Allow them to soak for 15 minutes until softened, then drain well.
  • In a blender or food processor, combine the soaked chiles, minced garlic, cumin, oregano, smoked paprika, and apple cider vinegar. Blend the mixture until it reaches a smooth and homogenous paste, adding a splash of beef broth if necessary to facilitate blending.
  • Generously season the beef chuck roast with salt and pepper. In a skillet heated to medium-high, sear the beef on all sides until a deep brown crust forms (about 3-4 minutes per side).
  • Begin by layering the chopped onion at the bottom of the crockpot. Next, place the seared beef chuck roast on top of the onions. Spoon the blended sauce evenly over the beef, then pour in the remaining beef broth.
  • Securely cover the crockpot and set it to cook on low for 8 hours or on high for 4 hours, or until the beef is fork-tender and can be easily shredded.
  • Once cooked, carefully remove the beef from the crockpot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the crockpot, stirring it well to mix with the sauce.
  • Warm the corn tortillas either in a skillet over low heat or directly over an open flame until they are pliable and heated through. Fill each tortilla generously with the tender shredded birria, and top with freshly chopped cilantro.
  • Present the tacos with lime wedges on the side for squeezing over, along with a small bowl of the reserved cooking liquid for dipping.

Notes

Pair with pickled onions or fresh salsa for added flavor.
Keyword beef, birria, crockpot, tacos