Description
Indulge in the vibrant flavors of Mexico with these easy birria tacos made in a crockpot. Tender, slow-cooked beef is infused with rich spices and served in warm corn tortillas, creating a comforting meal perfect for any occasion. With minimal effort, you can savor each bite topped with fresh cilantro and zesty lime?ideal for busy weeknights or special gatherings.
Ingredients
Scale
- 2 lbs chuck roast
- 4 dried guajillo peppers
- 1 large onion, chopped
- 4 garlic cloves
- 2 tsp ground cumin
- 2 cups low-sodium beef broth
- 1/4 cup lime juice
Instructions
- 1. Prepare the Peppers: Remove stems and seeds from guajillo peppers and soak them in hot water for 15 minutes until softened.
- 2. Blend the Marinade: In a blender, combine soaked peppers, onion, garlic, cumin, and lime juice with 1 cup of beef broth. Blend until smooth.
- 3. Sear the Meat: In a skillet over medium-high heat, sear the chuck roast on all sides until browned (about 3-4 minutes per side).
- 4. Slow Cook: Transfer the roast to the crockpot and pour the blended marinade over it along with remaining beef broth. Cook on low for about 8 hours.
- 5. Shred the Meat: Once cooked through and tender, remove the roast from the crockpot. Shred using two forks.
- 6. Assemble Your Tacos: Warm corn tortillas and fill each with shredded meat. Top with diced onions and cilantro; serve with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg