Crockpot Birria Tacos
Crockpot birria tacos are the ultimate comfort food, featuring tender, slow-cooked meat enveloped in warm tortillas. This flavorful dish is perfect for gatherings or a cozy dinner at home. With vibrant toppings and a rich sauce, each bite transports you to a festive taco stand in Mexico. Experience the joy of cooking with this simple recipe that promises to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Approximately 8 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs chuck roast
- 4 dried guajillo peppers
- 2 tsp ground cumin
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 12 corn tortillas
- Fresh cilantro, chopped (for topping)
- Lime wedges (for serving)
Instructions
- Prepare the peppers: Remove stems and seeds from guajillo peppers. Toast lightly in a dry skillet until fragrant.
- Sauté onions and garlic: In a crockpot or skillet, sauté onions until golden brown. Add garlic and cook briefly.
- Blend the sauce: Combine toasted peppers, sautéed onions, garlic, cumin, and beef broth in a blender; blend until smooth.
- Cook the meat: Place chuck roast in the crockpot and pour sauce over it. Cook on low for 8 hours or high for 4 hours until fork-tender.
- Assemble tacos: Shred the meat in the sauce using two forks. Warm corn tortillas on a skillet and fill with shredded meat, cilantro, and onions. Serve with lime wedges.
Nutrition
- Serving Size: 1 taco (approx. 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg