Description
Experience the rich flavors and tender beef of Crock Pot Birria Tacos, perfect for cozy evenings and gatherings.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 lb lamb shoulder (optional)
- 1 onion, chopped
- 4 garlic cloves, minced
- 3–4 dried guajillo chiles
- 2–3 dried ancho chiles
- 2–3 cups beef broth
- 1 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp ground cinnamon
- Salt and pepper to taste
- Corn tortillas
- Chopped onions for serving
- Cilantro for serving
- Lime for serving
Instructions
- Soak the dried chiles in hot water for about 15-20 minutes until softened. Drain and blend with 1 cup of beef broth, garlic, vinegar, and spices.
- Add the seasoned beef chuck roast and optional lamb shoulder to the Crock Pot, then pour the chili sauce over the meat.
- Toss in chopped onion and pour remaining beef broth over everything.
- Set the Crock Pot on low and cook for 8 hours, until the meat is tender.
- Shred the meat using tongs and serve in warm corn tortillas topped with onions, cilantro, and lime.
Notes
For added complexity, prepare the chili sauce a day in advance. Adjust spices based on heat preference.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 375
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg