Ingredients
Scale
The key to this dish lies in selecting the right ingredients, just like my mom’s magical pantry transformations. Choose fresh, quality ingredients to elevate your birria to the next level.
- 2 lbs beef chuck roast, cut into large chunks
- 2 dried guajillo chiles, seeds removed
- 2 dried ancho chiles, seeds removed
- 1 small onion, quartered
- 4 cloves garlic, peeled
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 2 cups beef broth
- Corn tortillas
- Your favorite taco toppings, like chopped cilantro and diced onions
Instructions
- Start by toasting the dried chiles in a dry skillet over medium heat until fragrant. Then, soak them in hot water for 10 minutes until softened.
- In a blender, combine the soaked chiles, onion, garlic, cinnamon stick, bay leaves, oregano, cumin, and a pinch of salt and pepper. Blend until smooth.
- Place the beef chunks in your Crock Pot and pour the chile mixture over them.
- Add the beef broth, ensuring the beef is mostly submerged.
- Cover and cook on low for 8 hours, or until the beef is tender and shreds easily.
- Once cooked, remove the beef and shred it using two forks. Return the beef to the pot and stir to combine with the sauce.
- Warm your corn tortillas in a skillet or microwave, then fill them with the shredded beef mixture.
- Top with your favorite toppings and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crock Pot Birria Tacos, recipe, cooking, food
