Crockpot Birria Tacos

$- 2 lbs beef chuck roast - 2 dried guajillo chiles, seeds removed - 2 dried ancho chiles, seeds removed - 1 teaspoon cumin - 1 teaspoon oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - 4 cups beef broth - 2 tablespoons apple cider vinegar - Corn tortillas for serving - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) When I make Crockpot Birria Tacos, I focus on fresh, bold flavors. The beef chuck roast is the star of the show. It’s tender and rich, perfect for shredding. I love using guajillo and ancho chiles for a deep, smoky taste. Removing the seeds keeps it mild but still flavorful. Spices like cumin, oregano, and smoked paprika add depth. I also use salt and pepper to enhance the taste. These spices work together to create a warm, inviting flavor profile. The beef broth adds richness and moisture. I use apple cider vinegar for a bit of tang. It balances the richness of the beef and chiles. To serve, I choose corn tortillas. They hold the filling well and add a nice texture. Fresh cilantro gives a pop of color and freshness. Lime wedges on the side brighten every bite. This blend of ingredients makes for a delicious meal. Each bite is full of flavor, and I can’t wait for you to try it! {{ingredient_image_1}} - Toasting the chiles Begin with two dried guajillo chiles and two dried ancho chiles. Place them in a dry skillet over medium heat. Toast them for 1-2 minutes until you smell their rich aroma. Be careful not to burn them, as this can make the dish bitter. - Soaking and draining After toasting, place the chiles in a bowl and cover them with hot water. Let them soak for 15 minutes. This softens the chiles and helps release their flavor. Once done, drain the chiles and set them aside. - Blending soaked chiles with spices Now, add the soaked chiles to a blender. Include 4 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of oregano, and 1 teaspoon of smoked paprika. Pour in 2 tablespoons of apple cider vinegar for a tangy kick. Blend everything until it forms a smooth paste. If it’s too thick, add a bit of beef broth to help it blend. - Searing the beef chuck roast Take 2 pounds of beef chuck roast and season it with salt and pepper. Heat a skillet over medium-high heat. Sear the beef on all sides for 3-4 minutes. This step adds a nice flavor. If you’re short on time, you can skip it. - Layering ingredients in the crockpot In your crockpot, place 1 chopped onion at the bottom. Next, add the seared beef chuck roast. Spoon the blended marinade over the beef, then pour in 4 cups of beef broth. This will keep the meat juicy as it cooks. - Cooking times for low and high settings Cover the crockpot. Cook on low for 8 hours or high for 4 hours. The low setting is best for tender beef, but both work well. - Testing for doneness Check if the beef shreds easily with a fork. This means it’s done. If not, let it cook longer. - Shredding the beef Carefully take the beef from the crockpot. Use two forks to shred it into bite-sized pieces. This makes it easy to fill the tacos. - Returning beef to the sauce Place the shredded beef back into the crockpot. Mix it well with the sauce. This keeps the meat flavorful and moist. - Heating corn tortillas To serve, heat corn tortillas on a skillet or over the flame for a few seconds. This makes them soft and pliable. - Filling and garnishing the tacos Fill each tortilla with the shredded birria. Top with fresh chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor. Enjoy your delicious tacos! To bring out the best flavor, don’t skip toasting the chiles. This step makes them fragrant and rich. After toasting, soak the chiles for about 15 minutes to soften them. Blend them well with spices for a smooth sauce. If you want extra depth, sear the beef before adding it to the crockpot. It adds a nice crust and flavor. If you don’t have beef chuck roast, you can use brisket or short ribs. For a lighter option, chicken thighs work well too. You can swap the guajillo and ancho chiles with other dried chiles, like pasilla. If you don't have cumin, try coriander for a different flavor. Serve the tacos on a colorful platter to make them pop. You can add fresh cilantro and lime wedges on the side for a burst of freshness. For extra flair, top the tacos with pickled onions or a fresh salsa. This adds color and flavor, making your meal even more inviting. Pro Tips Toasting Chiles: Always toast your dried chiles briefly before soaking them; this enhances their flavor and aroma, making your birria even more delicious. Beef Sealing: Searing the beef before placing it in the crockpot adds depth to the flavor, creating a richer, more complex sauce. Cooking Time: If you're short on time, cooking on high for 4 hours yields great results, but for the best flavor, opt for the low setting for 8 hours. Serving with Broth: Don't skip the reserved cooking liquid! Serve it on the side for dipping your tacos, adding an extra layer of flavor. {{image_2}} You can switch things up by using chicken or pork instead of beef. Both options work well with the spices and sauce. For chicken, use boneless thighs for a juicy bite. If you choose pork, pork shoulder is the best cut for shredding. Adjust the cooking time to about 6 hours on low or 3 hours on high. This keeps the meat tender and full of flavor. If you need a gluten-free option, use corn tortillas. They pair nicely with the rich birria. To make it low-carb, skip the tortillas and serve the meat over lettuce. You can also use a low-carb tortilla made from almond or coconut flour. These adjustments help everyone enjoy the meal! You can easily change the flavor by adding spices or sauces. Try adding a pinch of cinnamon for warmth. A splash of hot sauce gives a nice kick, too. If you love smoky flavors, add more smoked paprika. Experimenting with different ingredients can make each batch unique and exciting. To store leftovers safely, let the birria cool first. Place it in an airtight container. This keeps it fresh for up to four days in the fridge. Be sure to store the meat and sauce together. This helps keep the flavors intact. If you want to keep it even longer, consider freezing. For freezing birria, use freezer-safe containers. Store the meat and sauce in separate bags if you prefer. It’s best to freeze them within two days of cooking. This way, they will taste their best. The birria can last up to three months in the freezer. Label the containers with the date for easy tracking. To reheat birria, the best method is to use the stove. Place the meat in a pan over low heat. Add a splash of beef broth to keep it moist. Stir occasionally until heated through. For the tortillas, warm them on a skillet for a few seconds. This will make them soft and ready to hold the filling. Enjoy your tacos as if they were freshly made! Birria is a rich, flavorful dish made of beef. It uses beef chuck roast for its tenderness. The meat is cooked with dried chiles, spices, and broth. Guajillo and ancho chiles give it a deep flavor. Cumin, oregano, and smoked paprika add warmth. Garlic and onion round out the taste. The result is a savory filling for tacos. Yes, you can make Birria Tacos in an Instant Pot. Use the same ingredients and steps. Sear the beef first for extra flavor. Then, combine everything in the pot. Cook on high pressure for about 40 minutes. Let the pressure release naturally for best results. You will get tender, juicy meat in less time. The beef is cooked properly when it shreds easily. Use two forks to test it. If it pulls apart without much effort, it’s done. Cooking times vary, but it usually takes 8 hours on low or 4 hours on high. Always check for tenderness before serving. Yes, you can customize the toppings as you like. Fresh cilantro is a must for freshness. Add chopped onions for crunch. Squeeze lime juice for brightness. You can also try avocado slices or pickled onions. Get creative and make it your own! Leftover birria lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools before sealing. Reheat it gently to keep the flavor. You can use the microwave or stovetop for this. Birria Tacos pair well with many drinks. A cold Mexican beer is a great choice. Try a light lager or a pale ale. Refreshing agua fresca also works well. You can also enjoy it with a tangy margarita. Choose what you love to drink! You learned how to make delicious Birria Tacos step by step. We covered ingredients, cooking tips, and serving ideas. Don't hesitate to try different proteins or flavors for a unique twist. Remember to store leftovers properly so they taste great later. Enjoy putting your personal touch on these tasty tacos!$

Delicious slow-cooked beef tacos with a rich and flavorful sauce.

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine Mexican

Servings 8

Calories 300 kcal

Ingredients

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

Instructions

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until slightly fragrant. Be careful not to burn them. Place the toasted chiles in a bowl and cover with hot water. Let them soak for 15 minutes, then drain.
Blend the Marinade: In a blender or food processor, combine the soaked chiles, garlic, cumin, oregano, smoked paprika, and apple cider vinegar. Blend until smooth, adding a little beef broth if needed to get a smooth paste.
Sear the Beef: Season the chuck roast with salt and pepper. Heat a skillet over medium-high heat and sear the beef on all sides until browned (about 3-4 minutes per side). This step is optional but adds extra flavor.
Crockpot Layering: Place the chopped onion at the bottom of the crockpot. Top with the seared beef chuck roast and spoon the blended sauce over it. Pour in the remaining beef broth.
Cook: Cover the crockpot and cook on low for 8 hours or high for 4 hours, until the beef is tender and shreds easily.
Shred the Beef: Once cooked, remove the beef from the crockpot and shred it using two forks. Return the shredded beef to the crockpot and mix it with the sauce.
Assemble the Tacos: Heat corn tortillas on a skillet or directly over the flame for a few seconds until warm. Fill each tortilla with the shredded birria and top with chopped cilantro.
Serve: Serve the tacos with lime wedges on the side and a small bowl of the reserved cooking liquid for dipping.

Notes

Enjoy the tacos with a side of pickled onions or a fresh salsa for added flavor.

Keyword beef, birria, slow cooker, tacos