Description
Experience the rich flavors and textures of traditional Birria Tacos, featuring tender beef in a savory broth with fresh toppings.
Ingredients
Scale
- 2 lbs beef chuck roast
- 4 cups beef broth
- 1 onion, quartered
- 1 can (14 oz) diced tomatoes
- 3–4 dried guajillo chilies
- 2–3 cloves garlic
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Corn tortillas
- Chopped onions and cilantro for serving
Instructions
- Prepare the chilies: Soak the guajillo chilies in hot water for about 15 minutes until they soften. Once softened, drain and blend with diced tomatoes, garlic, cumin, oregano, salt, and pepper until smooth.
- Load the Crock Pot: Place the beef chuck roast in your Crock Pot, creating a flavorful bed for the meat. Pour the blended sauce over the roast.
- Add the broth: Pour in the beef broth, then add the quartered onion.
- Cook low and slow: Set your Crock Pot to low and let it cook for 6-8 hours until the meat is fork-tender.
- Shred the beef: Once cooked, use two forks to shred the meat into bite-sized pieces.
- Assemble your tacos: Warm corn tortillas, fill them with the beef, and top with chopped onions and fresh cilantro.
Notes
For an even richer flavor, prepare the beef a day in advance and reheat before serving. Try customizing toppings as desired.
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg