Crock Pot Birria Tacos

Imagine a taco filled with tender, juicy beef, bursting with deep flavors and spices that transport you straight to the heart of Mexico. This is the essence of Birria de Res Tacos—a beloved dish that not only tantalizes the taste buds but also encapsulates the rich tapestry of Mexican culinary heritage. Originally from the western state of Jalisco, Birria has traveled across borders and gained popularity, becoming a staple in Mexican households and restaurants alike.

Embark on a flavorful journey with Authentic Birria de Res Tacos, a beloved Mexican dish that captures the essence of culinary heritage. These tacos feature tender, slow-cooked beef infused with a rich blend of spices and vibrant dried chilies. Originating from Jalisco, Birria not only tantalizes taste buds but also brings families together during special occasions. Experience the perfect balance of savory flavors and textures, making every bite a celebration of tradition and community. Explore the recipe and savor the warmth of this classic dish!

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Ingredients

For the Birria:

3 lbs beef chuck roast, cut into 2-inch chunks

2 dried guajillo chilies

2 dried ancho chilies

1 dried pasilla chili

4 cloves of garlic, minced

1 medium onion, chopped (approximately 1 cup)

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon ground cinnamon

1 bay leaf

4 cups beef broth (divided)

1 tablespoon apple cider vinegar

Salt and freshly ground black pepper to taste

For Serving:

12 small corn tortillas

Fresh cilantro, chopped

1 small onion, diced

Lime wedges

Sliced radishes (optional)

Crumbled queso fresco (optional)

Instructions

Prepare the Chilies:

- Start by removing the stems and seeds from the dried guajillo, ancho, and pasilla chilies. Place them in a dry skillet over medium heat and toast for about 2-3 minutes. Cook until they become fragrant, but ensure they do not burn, as this can impart a bitter flavor.

Blend the Sauce:

- In a blender, combine the toasted chilies with minced garlic, chopped onion, ground cumin, oregano, ground cinnamon, apple cider vinegar, and a pinch of salt and pepper. Add approximately 1 cup of beef broth to facilitate blending. Blend the mixture until it achieves a smooth, thick sauce.

Sear the Meat:

- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Season the beef chunks generously with salt and pepper. Working in batches, sear the meat until browned on all sides for about 4-5 minutes per batch. This step enhances the flavor profile of the beef.

Combine in the Crock Pot:

- Transfer the seared beef into the crock pot. Pour the prepared chili sauce over the beef, followed by the remaining 3 cups of beef broth and the bay leaf. Stir the mixture well to ensure all the ingredients are evenly coated.

Cook:

- Set the crock pot to low and cook for 8 hours or on high for approximately 4 hours, until the beef is tender and easily shreds with a fork.

Shred the Meat:

- Once cooked, carefully remove the beef from the crock pot and shred it using two forks. Return the shredded beef to the pot, stirring it into the sauce. Taste the mixture and adjust the seasoning with additional salt and pepper if desired.

Prepare Tacos:

- Heat the corn tortillas on a hot skillet for about 30 seconds on each side until they are warm and pliable. Spoon a generous portion of shredded Birria into each tortilla and top with fresh cilantro, diced onions, and a sprinkle of queso fresco, if using.

Serve:

- Serve the tacos with lime wedges for squeezing over the top and a side of the rich broth for dipping. Enjoy your Birria de Res Tacos hot and savor the bold flavors!

Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6-8

- Presentation Tips: Arrange the tacos on a decorative platter, garnished with lime wedges and colorful radish slices. Consider serving the broth in small cups alongside for a beautiful and functional presentation.