Crock Pot Birria Tacos

Birria de Res, a mouthwatering dish originating from the vibrant culinary traditions of Mexico, has gained remarkable popularity in recent years. This savory beef stew, traditionally made with goat meat, has evolved to feature beef chuck roast as a more accessible alternative. With its rich flavors and tender meat, Birria de Res has transitioned from a regional specialty to a beloved dish that enchants food lovers around the world.

Embark on a flavorful journey with Birria de Res Tacos, a beloved Mexican dish that beautifully combines tradition and taste. Originating from Jalisco, this savory beef stew offers rich flavors and tender meat, served in warm corn tortillas. Discover the intricate preparation involved, featuring dried chilies, spices, and aromatic herbs, all culminating in a delicious taco experience. Complete your meal with fresh toppings and the traditional dipping broth, consomé, for an authentic culinary adventure that brings people together. Perfect for gatherings or a cozy family dinner, these tacos are sure to impress and delight!

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Ingredients

For the Birria:

3 lbs beef chuck roast, cut into chunks

2 dried guajillo chilies

2 dried ancho chilies

1 dried pasilla chili

4 cloves of garlic, minced

1 onion, chopped

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon ground cinnamon

1 bay leaf

4 cups beef broth

1 tablespoon apple cider vinegar

Salt and pepper to taste

For Serving:

Corn tortillas

Fresh cilantro, chopped

Diced onion

Lime wedges

Sliced radishes (optional)

Crumbled queso fresco (optional)

Instructions

Prepare the Chilies:

- Start by removing the stems and seeds from the dried guajillo, ancho, and pasilla chilies. Toast them lightly in a dry skillet over medium heat for about 2-3 minutes until fragrant, but not burnt.

Blend the Sauce:

- Transfer the toasted chilies to a blender. Add the minced garlic, chopped onion, ground cumin, oregano, cinnamon, apple cider vinegar, and a pinch of salt and pepper. Pour in about 1 cup of beef broth to help blend the ingredients smoothly. Blend until it forms a thick sauce.

Sear the Meat:

- In a large skillet, heat a tablespoon of oil over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef in batches until browned on all sides. This step adds depth to the flavor.

Combine in the Crock Pot:

- Place the seared beef in the crock pot. Pour the blended chili sauce over the beef, add the remaining beef broth, and toss in the bay leaf. Stir everything to combine.

Cook:

- Set the crock pot to low and cook for 8 hours or on high for about 4 hours, until the meat is tender and easily shreds with a fork.

Shred the Meat:

- Once cooked, remove the beef from the crock pot and shred it using two forks. Return the shredded beef to the pot, mixing it with the sauce. Taste and adjust seasoning if necessary.

Prepare Tacos:

- Heat corn tortillas on a hot skillet for about 30 seconds on each side until warm and pliable. Add a generous scoop of shredded Birria to the tortilla, top with fresh cilantro, diced onions, and if desired, a sprinkle of queso fresco.

Serve:

- Serve the tacos with lime wedges for squeezing and a side of the rich broth for dipping. Enjoy your Birria de Res Tacos hot!

Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6-8