Description
Crockpot birria tacos deliver a mouthwatering experience with tender, slow-cooked beef enveloped in warm corn tortillas. Infused with a blend of spices and served alongside rich consom?, this dish is perfect for gatherings or cozy weeknight dinners. With minimal effort and maximum flavor, these tacos are sure to impress family and friends alike.
Ingredients
Scale
- 3 lbs chuck roast
- 4 guajillo chiles (soaked)
- 2 tsp cumin
- 1 large sweet onion (chopped)
- 4 cloves garlic (minced)
- 3 cups low-sodium beef broth
- 2 tbsp lime juice
- Corn tortillas (for serving)
Instructions
- Prepare the chiles: Remove stems and seeds from guajillo chiles. Soak in hot water for 15 minutes until softened. Drain.
- Make the sauce: Blend soaked chiles, garlic, onion, cumin, lime juice, and beef broth until smooth.
- Brown the meat: Sear the chuck roast in a skillet over medium-high heat until browned on all sides.
- Slow cook: Transfer roast to the crockpot and pour blended sauce over it. Cover and cook on low for 8 hours or high for 4 hours.
- Shred and assemble: Remove roast from crockpot, shred with forks, and mix back into sauce. Serve in warm corn tortillas topped with onions and cilantro.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg