Ingredients
Scale
- 3 pounds beef chuck roast, cut into large chunks
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 onion, quartered
- 5 cloves garlic, peeled
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Corn tortillas, for serving
- Chopped cilantro and diced onions, for garnish
You can substitute dried chiles with chipotle peppers in adobo sauce if you prefer a smokier flavor. The beef broth can be swapped with chicken broth in a pinch, though it slightly alters the depth of flavor.
Instructions
- Begin by toasting the dried chiles in a skillet over medium heat until they are fragrant, about 2-3 minutes. This step enhances their flavor—something my dad always insisted on when he cooked with dried spices.
- Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 10 minutes until they are softened.
- In a blender, combine the softened chiles, onion, garlic, beef broth, apple cider vinegar, cumin, oregano, cinnamon, salt, and pepper. Blend until smooth. This should remind you of how my mom turned simple ingredients into something magical.
- Place the beef chunks in the Crock Pot and pour the blended sauce over them. Stir to coat the beef thoroughly.
- Set your Crock Pot to low and let it cook for 8 hours. You’ll find that the aroma wafting through your home is reminiscent of those comforting childhood meals.
- Once cooked, shred the beef using two forks. The meat should be tender and easy to pull apart.
- Serve the beef in warm corn tortillas, and garnish with chopped cilantro and diced onions. Enjoy the fruits of your minimal labor with maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crock Pot Birra Tacos, recipe, cooking, food
