Description
Delicious and easy-to-make Crockpot birria tacos featuring tender beef, melty cheese, and a rich broth for dipping.
Ingredients
Main Ingredients
- 3 pounds Beef (chuck roast, brisket, or short ribs) (Chuck roast is recommended for tenderness.)
- 4 pieces Dried chiles (guajillo, ancho, or any available variety) (Soak them in boiling water for 20 minutes.)
- 1 medium Onion (Half for blending with chiles and half for cooking.)
- 3 cloves Garlic (Adds flavor to the sauce.)
- 2 leaves Bay leaves (For flavoring the broth.)
- 1 pinch Cinnamon (Unique flavor enhancer.)
- 2 tablespoons Mexican oregano (If unavailable, regular oregano can be used.)
- 2 canned Chipotle peppers (For added heat.)
- 2 cups Beef broth (For blending with chiles and cooking.)
- 1 cup Cheese (Oaxaca or mozzarella) (Must be melty.)
- 12 pieces Corn tortillas (Preferred for better crispiness.)
Instructions
Preparation
- Soak the dried chiles in boiling water for 20 minutes.
- In a blender, combine the soaked chiles, chipotles, half of the onion, garlic, and a splash of broth until smooth.
Cooking
- Pour the blended sauce over the beef in the Crockpot.
- Add the remaining onion, spices, and bay leaves.
- Cover and cook on low for 8 hours until the beef is tender.
- Shred the beef directly in the Crockpot.
Assembling Tacos
- Dip each tortilla into the sauce from the Crockpot.
- Heat a skillet and add a little oil.
- Place the dipped tortilla in the skillet, fill with shredded beef and cheese, fold, and cook until crispy and the cheese is melted.
Serving
- Serve with the leftover broth as a dipping sauce.
- Garnish with diced onion and cilantro if desired.
Notes
This dish can be varied by using different meats such as lamb or chicken, and can be served over rice or in various other forms like burritos or quesadillas. Store any leftovers properly for better flavor enhancement.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: dinner, Main Course
- Cuisine: Mexican