Description

Crock Pot Birria Tacos are the ultimate comfort food that brings warmth and joy to any gathering. Picture tender, slow-cooked beef marinated in a rich mix of spices, nestled in crispy tortillas and topped with fresh cilantro and zesty lime. This easy recipe turns your kitchen into a fragrant haven, making each bite an unforgettable experience. Perfect for Taco Tuesday or any festive occasion, these birria tacos will impress your guests and leave them craving more.

Ingredients

Scale

3 lbs chuck roast
4 dried ancho chiles
2 dried guajillo chiles
1 large onion, sliced thickly
6 cloves garlic, minced
2 tsp cumin
1 tsp dried oregano
2 bay leaves
4 cups low-sodium beef broth
12 corn tortillas
Fresh cilantro, chopped (to taste)
Lime wedges (for serving)

Instructions

Remove stems and seeds from dried chiles. Toast them lightly in a dry skillet until fragrant. Blend with garlic, cumin, oregano, and bay leaves to form a smooth paste.
Heat oil in a skillet over medium-high heat. Sear the chuck roast on all sides until browned (3-4 minutes per side).
Place the seared roast in the crock pot. Add the blended spice paste, sliced onion, and beef broth. Mix well.
Cook on low for 8 hours or high for 4 hours until the beef is fork-tender.
Shred the beef with two forks. Warm corn tortillas in a skillet and fill generously with shredded beef. Top with cilantro and lime juice before serving.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 taco (100g)
Calories: 210
Sugar: 2g
Sodium: 350mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 15g
Cholesterol: 60mg

Keywords: For added depth of flavor, consider marinating the beef overnight in the spice blend before cooking. You can customize your tacos by adding diced jalapeños for heat or swapping in goat meat for a traditional twist.