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- 2 lbs beef chuck roast, cut into chunks - 3 dried guajillo chilies, stems and seeds removed - 2 dried ancho chilies, stems and seeds removed - 1 large onion, quartered - 4 garlic cloves, minced - 1 tsp ground cumin - 1 tsp ground oregano - 1 tsp smoked paprika - 2 cups beef broth - 1 tbsp apple cider vinegar - Salt and pepper to taste The main ingredient for Crockpot Birria Tacos is beef chuck roast. This cut is juicy and full of flavor. The dried chilies add heat and depth. Guajillo and ancho chilies are the stars here. They make a rich chili paste that brings the dish to life. Next, we have aromatics. Onion and garlic create a strong base for the flavors. The spices like cumin, oregano, and smoked paprika enhance the taste. Don't forget the beef broth; it keeps everything moist and adds richness. - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) - Corn tortillas for serving For garnishes, fresh cilantro is a must. It adds a bright touch to each taco. Lime wedges bring a zesty kick that balances the rich beef. Corn tortillas are the perfect vessel for holding the filling. They soak up the juices and keep every bite tasty. Together, these garnishes elevate your tacos to the next level. Enjoy dipping them in the flavorful broth too! To start, we need to get those dried chilies ready. Take the guajillo and ancho chilies and place them in a bowl. Cover them with hot water. Let them soak for about 15 to 20 minutes. This helps soften them. Once the chilies are soft, it’s time to blend them. In a blender, mix the softened chilies, minced garlic, ground cumin, oregano, smoked paprika, and apple cider vinegar. Add a small pinch of salt. Blend until smooth. If it’s too thick, add a bit of water to help. Now, let’s move to the crockpot. Arrange the chunks of beef chuck roast at the bottom. Pour the chili paste you just made over the beef. Add the quartered onion and beef broth next. Season with extra salt and pepper to your taste. Give everything a gentle stir to combine it well. Cover your crockpot and set it to cook. If you have time, cook it on low for 8 hours. If you’re in a hurry, high for about 4 hours works too. The beef should be tender and shred easily when it’s done. Once the meat is ready, carefully take it out of the crockpot. Use a slotted spoon to remove the beef. Shred it with two forks and put it back into the pot. Mix it with the juices to keep it moist. Next, heat some corn tortillas on a skillet until warm. Fill each tortilla with a generous serving of the birria mixture. Top it off with chopped cilantro and serve with lime wedges on the side. Optional: For a fun twist, you can strain the broth and serve it in small bowls as a dipping sauce for your tacos. Enjoy! To get the best flavor, adjust your seasoning. I often taste the beef broth before adding it. You might want more salt or pepper. This step helps bring out the rich taste of the beef. Enhancing the chili paste is key too. You can add more spices depending on your taste. A pinch of cayenne pepper can give it a kick. If you prefer mild, just stick to the original recipe. When cooking, you can choose low or high settings. I recommend using low for eight hours. This gives the beef time to become very tender. If you're short on time, high for four hours works too. Just check that the beef shreds easily. Using broth instead of water makes a big difference. It adds depth and richness to the dish. I always use beef broth for this recipe, as it brings out the beef flavor. For sides, I suggest rice or refried beans. They pair well with Birria Tacos. You can also serve a fresh salad for some crunch. When it comes to the dipping sauce, serve it in small bowls alongside the tacos. This lets everyone dip their tacos as they wish. It adds fun and flavor to the meal. {{image_2}} You can switch up the meat in your birria tacos. Pork or chicken works well. For a lighter option, try mushrooms or jackfruit. These alternatives soak up all the tasty flavors. They also give a nice twist to the dish. Want to spice things up? Add more herbs or spices to your chili paste. You can also use different chilies. For example, try using chipotle or pasilla chilies for a smoky taste. This will give your tacos a unique flavor. Each choice adds a new layer of taste to your dish. When it comes to tacos, tortillas matter. You can use flour instead of corn tortillas. Flour tortillas are soft and chewy, making them a great choice. For toppings, think outside the box! Add cheese, avocado, or even pickled onions. Each topping brings new flavors and textures. Enjoy discovering your favorite combinations! To keep your beef Birria fresh, store it in an airtight container. This helps avoid spoilage. You can store it in the fridge for up to four days. For the best flavor, keep the birria and tortillas separate. Wrap the tortillas in foil or plastic wrap. This way, they stay soft and don’t get soggy. When it's time to enjoy your leftovers, there are simple ways to reheat the birria. You can use the stovetop or microwave. For the stovetop, heat the birria in a pan over low heat. Stir often to heat it evenly. If using a microwave, place the birria in a bowl and cover it. Heat in short bursts, stirring in between. To keep the tortillas fresh, warm them on a skillet. Heat them for about 30 seconds on each side. This helps them stay soft and tasty when you fill them with birria. Freezing is a great way to save birria for future meals. Let the birria cool completely before freezing. Transfer it to a freezer-safe container or bag. It can last for up to three months in the freezer. When you want to eat it, thaw the birria in the fridge overnight. To reheat, you can use the stovetop or microwave as mentioned before. Just be sure to keep an eye on it, so it heats evenly. For Birria Tacos, I recommend using beef chuck roast. This cut has great flavor and becomes very tender when cooked slowly. The fat in the chuck roast adds richness to the dish. You can also use beef shank or brisket for a different taste. Both cuts work well, but chuck roast will give you the best results. You can store Birria Tacos in the fridge for about 3 to 4 days. Make sure to keep the meat and tortillas separate. This will help keep everything fresh. Store the meat in an airtight container. When you're ready to eat, just reheat the meat and warm the tortillas. Yes, you can make Birria Tacos ahead of time! I suggest cooking the meat a day before. This allows the flavors to mix well. After cooking, let the meat cool and store it in the fridge. You can heat it up when you're ready to serve the tacos. This makes meal prep easy and fun! Birria Tacos are a delightful mix of flavors and textures. You learned about the main ingredients and how to prepare each step, from cooking to garnishing. Use my tips to perfect the taste and explore variations for your own spin. Remember, storing leftovers properly ensures you enjoy these tacos later. Whether you stick to beef or try other proteins, the joy of eating Birria Tacos is all yours. Dive in and savor every bite!

Crockpot Birria Tacos

Discover the mouthwatering flavors of Crockpot Birria Tacos with this easy recipe! Perfectly tender beef chuck roast is simmered in a spiced chili sauce that’s packed with flavor. Serve in warm corn tortillas with fresh cilantro and lime for the ultimate taco experience. Click through to explore this delicious recipe and delight your taste buds at home! You won't want to miss out on these scrumptious tacos!
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Ingredients
  

2 lbs beef chuck roast, cut into chunks

1 large onion, quartered

4 garlic cloves, minced

3 dried guajillo chilies, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

1 tsp ground cumin

1 tsp ground oregano

1 tsp smoked paprika

2 cups beef broth

1 tbsp apple cider vinegar

Salt and pepper to taste

Corn tortillas for serving

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Begin by rehydrating the dried chilies. Place the guajillo and ancho chilies in a bowl and cover them with hot water. Let them sit for about 15-20 minutes until they soften.

    In a blender, combine the softened chilies, minced garlic, cumin, oregano, smoked paprika, apple cider vinegar, and a pinch of salt. Blend into a smooth paste, adding a little water if necessary to facilitate blending.

      In the crockpot, arrange the chunks of beef chuck roast. Pour the chili paste over the top, then add the quartered onion and beef broth.

        Season with additional salt and pepper to taste. Give everything a gentle stir to combine.

          Cover the crockpot and cook on low for 8 hours or on high for about 4 hours, until the beef is tender and easily shreds with a fork.

            Once cooked, use a slotted spoon to remove the beef from the crockpot. Shred the meat and return it to the pot, mixing it with the remaining juices.

              To assemble the tacos, heat corn tortillas on a skillet until warm. Fill each tortilla with a generous amount of the birria mixture and serve with chopped cilantro and lime wedges on the side.

                Optional: Strain the remaining broth and serve in small bowls as a dipping sauce for the tacos.

                  Prep Time: 20 mins | Total Time: 8 hrs 20 mins | Servings: 8 tacos