Crockpot Birria Tacos
Crockpot birria tacos are a delightful blend of tender, marinated beef and rich spices, slow-cooked to perfection. This recipe transforms simple ingredients into mouthwatering tacos that burst with flavor. Perfect for any gathering, these tacos will impress your family and friends, leaving them craving more. Gather around the table and enjoy a culinary experience that combines warmth, comfort, and joy in every bite.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves approximately 8 tacos 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs chuck roast
- 4 dried guajillo peppers
- 1 medium yellow onion, chopped
- 4 garlic cloves
- 2 cups beef broth
- 2 tbsp cider vinegar
- 2 tsp dried Mexican oregano
- 1/4 cup fresh cilantro, chopped (for garnish)
- 12 corn tortillas
- Lime wedges (for serving)
Instructions
- Trim excess fat from the chuck roast and cut it into large chunks. Season generously with salt and pepper.
- Soak dried guajillo peppers in hot water for 15 minutes until softened.
- In a blender, combine soaked peppers (stems removed), onion, garlic cloves, cider vinegar, oregano, and beef broth until smooth.
- Place beef chunks in the crockpot and pour the sauce over them. Stir gently to coat evenly.
- Cover and cook on low for 8 hours or high for 4 hours until meat is tender enough to shred with two forks.
- Shred the beef in the pot using two forks. Warm corn tortillas briefly on a skillet. Fill each tortilla with shredded beef and top with fresh cilantro and lime juice.
Nutrition
- Serving Size: 1 taco (approx. 150g)
- Calories: 310
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg