Description
A hands-off, bold meal featuring tender beef chuck roast seasoned with spices, served in warm corn tortillas topped with chopped onions, cilantro, and lime.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 cups beef broth
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- Corn tortillas
- Chopped onions and cilantro for serving
- Lime wedges for serving
Instructions
- Toast the guajillo and ancho chiles in a dry skillet until fragrant.
- Soak the toasted chiles in hot water for 10 minutes.
- Blend the chiles with beef broth, onion, garlic, cumin, oregano, cinnamon, and salt and pepper until smooth.
- Place the beef in the Crock Pot and pour the sauce over it.
- Cover and cook on low for 8 hours or until the meat is tender.
- Shred the meat with two forks.
- Heat corn tortillas and fill them with shredded birria, top with chopped onions and cilantro, and squeeze lime over the top.
Notes
Toast chiles carefully so they do not burn. Blend until smooth for a silky sauce. Check salt near the end of cooking for proper seasoning.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Crock Pot, Birria Tacos, Slow Cooker, Mexican, Beef, Tacos