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To make the best Crockpot Birria Tacos, you need a few key ingredients: - 2 lbs beef chuck roast, cut into chunks - 1 onion, quartered - 4 cloves garlic, minced - 2 dried guajillo chiles, seeds removed - 2 dried ancho chiles, seeds removed - 1 tablespoon ground cumin - 1 tablespoon ground oregano - 1 teaspoon smoked paprika - 1 teaspoon cinnamon - 4 cups beef broth - 2 tablespoons apple cider vinegar - Salt and pepper, to taste - Corn tortillas - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) These ingredients create a rich and savory flavor profile. The chiles bring warmth, while the spices add depth. For even more flavor, consider adding these optional ingredients: - Jalapeños for heat - Bay leaves for aroma - A splash of orange juice for sweetness These extras can elevate your tacos to a new level. Don’t hesitate to mix and match based on your taste. If you're missing an ingredient, here are some substitutes: - Beef chuck roast can be replaced with beef brisket. - Dried chiles can be swapped for chili powder. - Beef broth can be replaced with vegetable broth for a lighter taste. Using substitutes can help you work with what you have. Don’t let missing ingredients stop you from enjoying these delicious tacos! {{ingredient_image_1}} To start, I prepare the chiles. I take the guajillo and ancho chiles and remove the seeds. Then, I heat a dry skillet over medium heat. I toast the chiles for about 1-2 minutes. I watch carefully to avoid burning them. Once fragrant, I take them off the heat. I let them cool a little. After that, I transfer the chiles to a blender. Next, I make the sauce. I add the quartered onion and minced garlic to the blender. I also toss in the ground cumin, oregano, smoked paprika, and cinnamon. Then, I pour in the apple cider vinegar and 1 cup of beef broth. I blend everything until it is smooth. In a large bowl, I season the beef chunks with salt and pepper. I make sure every piece is well coated. Now, it’s time to combine everything in the crockpot. I place the seasoned beef chunks inside. Next, I pour the blended sauce over the meat. I add the remaining beef broth to cover the meat completely. I cover the crockpot and set it to cook on low for 8 hours. If I’m in a hurry, I can cook on high for 4-5 hours. When the beef is tender, I take it out and shred it with two forks. This makes it easy to fill the tacos later. To get great shredded beef, let it cook well. Cook the beef on low for a long time. This makes the meat tender and easy to pull apart. After cooking, use two forks to shred the meat. Pull the beef apart in thin strips. This will make your tacos look and taste amazing! Warming tortillas is key for good tacos. Use a dry skillet over medium heat. Place the corn tortillas in the skillet for about 30 seconds on each side. This makes them soft and pliable. You can also wrap them in a damp towel and microwave for about 20 seconds. Either way, warm tortillas help hold the filling well. Birria tacos taste great with fresh toppings. I love using chopped cilantro for a fresh kick. Lime wedges add a nice tang when squeezed over the tacos. You can also serve them with a small bowl of broth for dipping. This adds so much flavor and makes each bite special. Enjoy your delicious creation! Pro Tips Choose the Right Cut: Opt for beef chuck roast as it becomes tender and flavorful when slow-cooked, making it perfect for birria tacos. Toast the Chiles: Toasting the dried chiles enhances their flavor, giving your sauce a richer and more complex taste. Don’t Rush the Cooking: For the best results, cook the birria low and slow. This allows the flavors to meld and the beef to become incredibly tender. Use the Broth: Drizzle some of the flavorful broth over your tacos before serving for an extra layer of taste and moisture. {{image_2}} If you want a meat-free version, try jackfruit. It shreds well and soaks up flavors. Use the same spices and broth. You can also use mushrooms for a rich taste. Portobello or shiitake mushrooms are great choices. Don’t forget to add lime and cilantro for a fresh touch. Tacos can be so much more than just beef. You can use chicken, pork, or even fish. For a fun twist, try adding beans or cheese. You can layer in roasted veggies for extra flavor. Each filling can match the spices you love. Mix and match to find your perfect taco. Want heat? Add more guajillo or ancho chiles. You can also add jalapeños for a kick. If you prefer mild, use fewer chiles. Remove the seeds for less spice. You can make a mild sauce and serve hot salsa on the side. This way, everyone can enjoy their tacos just how they like! To store leftover Birria, let it cool first. Place the beef and broth in a container. Seal it tightly and refrigerate. You can keep it in the fridge for up to four days. For best taste, use it within two days. Always check for any off smells before using. To reheat the tacos, warm the beef in a skillet over low heat. You can add a splash of broth to keep it moist. Heat for about five minutes, stirring often. For tortillas, warm them in a dry skillet for about 30 seconds on each side. This makes them soft again. Build your tacos fresh for the best taste. You can freeze Birria for later. Cool it completely before freezing. Place it in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat as mentioned before. Enjoy your Birria later with ease! Birria tacos come from Mexico. They started in the state of Jalisco. This dish began as a stew made with goat meat. Over time, people began using beef, making it more common. Birria is rich in flavor and has a deep red color. It gets its taste from special chiles and spices. People enjoy birria tacos at parties and family gatherings. Yes, you can use different meats for birria tacos. While beef is popular, you can also try lamb or pork. Each meat gives a unique flavor to the dish. Just remember to adjust cooking times based on the meat you choose. Lamb may cook faster, while pork may take longer. Your personal taste will guide you in this choice. You can keep leftover birria in the fridge for up to four days. Make sure to store it in an airtight container. If you want to keep it longer, freeze it for up to three months. When you reheat, it may taste even better. The flavors will have time to blend more. Just be sure to heat it well before serving. Crockpot Birria Tacos are a tasty treat you can make with simple steps. We covered key ingredients, including flavors and substitutes. I shared tips for making the perfect meal, like warming tortillas and shredding beef. You also learned ways to store leftovers and adjust spice levels. Try different fillings or go vegetarian for a twist. Enjoy crafting your own delicious tacos! Your kitchen can be a place of fun and flavor. Dive in and enjoy every bite of your creation!

Crockpot Birria Tacos

Delicious and tender beef tacos made in a slow cooker with a rich, flavorful sauce.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 300 kcal

Ingredients
  

  • 2 lbs beef chuck roast, cut into chunks
  • 1 onion, quartered
  • 4 cloves garlic, minced
  • 2 dried guajillo chiles, seeds removed
  • 2 dried ancho chiles, seeds removed
  • 1 tablespoon ground cumin
  • 1 tablespoon ground oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon cinnamon
  • 4 cups beef broth
  • 2 tablespoons apple cider vinegar
  • Salt and pepper, to taste
  • Corn tortillas
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant, ensuring not to burn them. Remove from heat and let them cool slightly, then transfer to a blender.
  • Make the Sauce: Add to the blender the quartered onion, minced garlic, ground cumin, oregano, smoked paprika, cinnamon, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
  • Season the Meat: In a large bowl, season the beef chunks with salt and pepper.
  • Combine in the Crockpot: Place the beef chunks in the crockpot and pour the blended sauce over the meat. Add the remaining beef broth to cover the meat.
  • Cook: Cover and cook on low for 8 hours or on high for 4-5 hours until the beef is tender and easily shredded.
  • Shred the Meat: Once cooked, remove the beef from the crockpot and shred it with two forks.
  • Warm the Tortillas: In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable.
  • Assemble the Tacos: Place a generous amount of shredded beef in the center of each tortilla.
  • Garnish and Serve: Top with fresh chopped cilantro, serve with lime wedges, and drizzle some of the broth from the crockpot over the tacos for extra flavor.

Notes

Serve with lime wedges for an extra zing.
Keyword beef, birria, crockpot, tacos