Description
Dive into the rich and savory world of Crock Pot Birria Tacos, a dish that promises a journey through the depths of traditional Mexican flavors from the comfort of your home. This recipe transforms simple ingredients through slow cooking into a complex and deeply satisfying meal. The tender, slow-cooked beef is complemented by the warmth of spices, the subtle heat of chiles, and the tangy sweetness of apple cider vinegar, creating a symphony of flavors in every bite.
Ingredients
5 dried ancho chiles
4 dried guajillo chiles
5 dried arbol chiles
1 Tbsp black peppercorns
1 Tbsp coriander seed
2 bay leaves
1 cinnamon stick
4.5 to 5 lbs boneless beef chuck roast
3 Tbsp avocado oil
1 large yellow onion
8 cloves garlic, minced
1 quart beef broth
⅓ cup apple cider vinegar
1 Tbsp dried oregano
3 Tbsp tomato paste
1 Tbsp ground cumin
2 Tbsp sea salt, to taste
Corn Tortillas, for serving
Grated Mozzarella cheese or oaxaca cheese, for serving
Pickled red onions, for serving
Cilantro, for serving
Instructions
Soak the dried chiles in a saucepan with 3 cups of boiling water. Allow to rehydrate.
Toast black peppercorns, coriander seed, bay leaves, and cinnamon stick in a skillet. Wrap in cheesecloth for a spice packet.
Season beef chunks with sea salt and sear in hot avocado oil until golden-brown. Transfer to crock pot.
Sauté onion and garlic, then add tomato paste, cumin, and oregano. Combine with beef in crock pot.
Add rehydrated chiles, soaking water, beef stock, apple cider vinegar, and spice sachet to crock pot. Cook on low for 8-10 hours.
Shred beef and return to pot with blended chili sauce. Use sauce for dipping tortillas and topping tacos.
Fry dipped tortillas with cheese and beef, serve with pickled onions, cilantro, and consommé.
Prep Time: | Cooking Time: | Total Time: | Kcal: 580 kcal | Servings: 8
- Prep Time: 20 minutes
- Cook Time: 10 hours
Nutrition
- Calories: 580