Name: Crock Pot Birria Tacos
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: Mexican
Ingredients: 2.5 to 3 lbs boneless beef chuck roast, cut into large chunks; 4 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 1 medium onion, quartered; 4 garlic cloves; 2 tbsp apple cider vinegar; 2 cups beef broth; 2 bay leaves; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp ground cinnamon; 1 tsp salt (or to taste); 12 corn tortillas; 2 cups shredded cheese (like mozzarella or Monterey Jack); 1/4 cup fresh cilantro, chopped; Lime wedges, for serving

Description

Crock Pot Birria Tacos are crispy, cheesy tacos filled with tender, slow-cooked beef in a rich, chili-based broth, perfect for dipping into flavorful consommé.

Ingredients

2.5 to 3 lbs boneless beef chuck roast, cut into large chunks
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 medium onion, quartered
4 garlic cloves
2 tbsp apple cider vinegar
2 cups beef broth
2 bay leaves
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
1 tsp salt (or to taste)
12 corn tortillas
2 cups shredded cheese (like mozzarella or Monterey Jack)
1/4 cup fresh cilantro, chopped
Lime wedges, for serving

Instructions

Toast guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes until fragrant, without burning.
Soak toasted chiles in hot water for 10–15 minutes until softened.
In a blender, combine soaked chiles, onion, garlic, apple cider vinegar, beef broth, cumin, oregano, cinnamon, and salt. Blend until smooth.
Place beef in crock pot, pour blended sauce over it, and add bay leaves.
Cover and cook on low for 8 hours until beef is tender and shreddable.
Shred beef with two forks. Strain cooking liquid to obtain smooth consommé.
Heat a skillet over medium heat. Dip a tortilla into the consommé, place it in the skillet, add cheese and beef on one side, fold, and cook until golden and crispy.
Repeat with remaining tortillas. Serve hot, topped with cilantro and lime, with consommé on the side for dipping.

Notes

Use lamb or goat instead of beef for a traditional variation.
Oaxaca or cheddar cheese can be used for different flavor profiles.
For extra heat, add a chipotle in adobo or more guajillo chiles.
Make meat and consommé a day in advance for deeper flavor.
Reheat tacos in a skillet to retain crispiness.

Nutrition

Serving Size: 2 tacos
Calories: 540
Sugar: 3g
Sodium: 760mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 28g
Fiber: 4g
Protein: 36g
Cholesterol: 105mg