Heavenly Crockpot Birria Tacos

$- 2 lbs beef chuck roast, cut into large chunks - 2 dried guajillo chilies, seeds removed - 2 dried ancho chilies, seeds removed - 1 medium onion, chopped - 4 cloves garlic, minced The beef chuck roast is key for juicy tacos. It has great flavor and tenderness when cooked low and slow. The guajillo and ancho chilies add depth and warmth to the dish. Don’t skip the onion and garlic; they build a strong base for the sauce. - 2 teaspoons ground cumin - 1 teaspoon dried oregano - 1 cinnamon stick - Salt and pepper to taste Cumin brings a nutty taste, while oregano adds earthiness. The cinnamon stick adds a hint of sweetness. Adjust salt and pepper to fit your taste. These seasonings create a balanced flavor that makes each bite special. - 4 cups beef broth - 2 tablespoons apple cider vinegar - Small corn tortillas - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) - Sliced radishes (for serving) Beef broth keeps the meat moist and flavorful. Apple cider vinegar cuts through the richness. Small corn tortillas are perfect for holding the beef. Fresh cilantro, lime, and radishes add bright flavors and a crunchy texture. These extras make the tacos fresh and fun! {{ingredient_image_1}} To start, you need to toast the chilies. Heat a dry skillet over medium heat. Add the dried guajillo and ancho chilies. Toast them for about two minutes, just until they smell nice. Be careful not to burn them. Once toasted, take them off the heat. Soak the chilies in hot water for about 15 minutes. This helps them become soft and easy to blend. Now, let's make the sauce. In a blender, add the soaked chilies, chopped onion, minced garlic, cumin, oregano, and the cinnamon stick. You can also add a pinch of salt and pepper. Blend everything until it is smooth. If the mix is too thick, add a little beef broth to help it blend. The sauce should be thick but pourable, like a smoothie. Next, it's time to cook in the crockpot. First, place the chunks of beef chuck roast into the crockpot. Pour the blended chili sauce over the beef. Then, add the beef broth. Stir everything together so the beef is well-coated in the sauce. Cover the crockpot with the lid. Cook on low for about eight hours or on high for four to five hours. The beef should be very tender and easy to shred with a fork. Once the beef is ready, take it out and shred it using two forks. Return the shredded beef to the crockpot so it can soak up all the tasty juices. To make your birria even better, adjust the spices. You can add more cumin for warmth or oregano for earthiness. If you like a little heat, toss in some crushed red pepper or cayenne. For deeper flavor, try adding smoked paprika. This spice adds a nice smokiness to the sauce, enhancing the overall taste. When it comes to toppings, fresh cilantro adds brightness. Lime wedges give a zesty kick. Sliced radishes add crunch and color. For a fun twist, dip your tacos into the birria broth. This extra step gives an amazing burst of flavor. You can also serve with a side of pickled onions for added zing. For this recipe, a 6-quart crockpot works best. It holds the beef and sauce perfectly. If you have a smaller crockpot, cut the recipe in half. Essential tools include a sharp knife, a cutting board, and a blender for the sauce. A pair of tongs helps when shredding the beef and serving the tacos. Pro Tips Choose the Right Cut: For the best flavor and tenderness, always opt for beef chuck roast. It has the right amount of fat to keep the meat juicy during the slow cooking process. Don't Skip the Toasting: Toasting the dried chilies enhances their flavor significantly. Keep an eye on them to prevent burning, as this can lead to a bitter taste. Let it Rest: After cooking, allow the beef to rest for a few minutes before shredding. This helps retain the juices, making the meat more flavorful and moist. Serving Suggestions: For an authentic experience, serve the tacos with a side of the birria broth for dipping. This adds an extra layer of flavor and moisture to each bite. {{image_2}} You can swap beef for other meats. Pork works well and adds a nice flavor. Use pork shoulder for a similar texture. Chicken is another option. Choose thighs for more moisture. Both alternatives still taste great in birria tacos. For plant-based diets, try jackfruit. It shreds nicely and soaks up flavors well. Use the same spices and sauces as in the beef recipe. Also, consider lentils for a protein boost. They cook well in the crockpot and give a hearty bite. Birria varies by region in Mexico. In Jalisco, birria is often made with goat meat. It features a rich, spicy sauce. In Tijuana, you might find a cheesy twist. They add melting cheese to the tacos. Each region offers a unique taste and style. To store leftovers, let the birria cool first. Then, put it in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to four days. If you want to keep it longer, freezing is a good option. For best results, pack the birria in freezer-safe bags or containers. Squeeze out any air to prevent freezer burn. You can freeze birria for up to three months. When you are ready to eat, thaw it in the fridge overnight. For reheating, warm it slowly on the stove. This helps bring back the rich flavor. You can also use a microwave, but make sure to stir it often. In the fridge, your birria stays fresh for about four days. In the freezer, it lasts for up to three months. Always check for any off smells or changes in texture before eating leftovers. The best way to shred the beef is to use two forks. After cooking, take the beef out of the crockpot. Let it cool for a few minutes. Then, pull the meat apart with the forks. This method gives you nice, even shreds. You can also use your hands if the beef is cool enough. Yes, you can make this recipe without a crockpot. Use a heavy pot instead. Brown the beef on the stove first. Then, add the sauce and broth. Cover and simmer on low heat for about two to three hours. Check the beef often. You want it to be tender and easy to shred. These tacos have a mild to medium spice level. If you want to adjust the spice, try these tips: - Remove the seeds from the chilies for less heat. - Use fewer chilies in the sauce. - Add a pinch of sugar to balance the spice. Feel free to taste the sauce as you go. This way, you can find the spice level you like best. This post covered the essential elements to make delicious birria tacos. We explored the key ingredients, seasonings, and the step-by-step process. You learned tips to perfect your flavor and different ways to serve birria. Whether you prefer beef, pork, or a vegetarian version, there’s a birria for you. Remember to store leftovers properly for the best taste. Enjoy your cooking adventure and impress with your tasty birria tacos!$

Heavenly Crockpot Birria Tacos

Delicious and tender birria beef served in corn tortillas, perfect for tacos.

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine Mexican

Servings 6

Ingredients

2 lbs beef chuck roast, cut into large chunks
2 dried guajillo chilies, seeds removed
2 dried ancho chilies, seeds removed
1 medium onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 stick cinnamon
4 cups beef broth
2 tablespoons apple cider vinegar
to taste salt and pepper
small corn tortillas
for garnish fresh cilantro, chopped
for serving lime wedges
for serving sliced radishes

Instructions

In a dry skillet over medium heat, toast the guajillo and ancho chilies for a couple of minutes until fragrant. Be careful not to burn them. Remove from heat and soak the chilies in hot water for about 15 minutes until soft.
In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, cinnamon stick, apple cider vinegar, and a pinch of salt and pepper. Blend until smooth. You may need to add a little broth to help with blending.
Place the chunks of beef in the crockpot. Pour the blended chili sauce over the beef and add the beef broth. Stir to combine, ensuring the beef is well-coated in the sauce.
Cover the crockpot and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork.
Once cooked, remove the beef from the crockpot and shred it with two forks. Return the shredded beef to the crockpot to soak in the juices.
In a separate skillet, lightly toast the corn tortillas over medium heat for 30 seconds on each side. Add a generous amount of the birria beef to each tortilla.
Top with chopped cilantro, serve with lime wedges, and sliced radishes on the side.

Notes

For extra flavor, dip the tacos in the birria broth before eating.

Keyword beef, birria, crockpot, tacos