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Crockpot Birria Tacos
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Crockpot Birria Tacos

7 h 30 minServes 8Nutri-Score C€€
from @sarawristen1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • chuck roastMeat1.5 kg
  • corn tortillasBakery16 pieces
  • cheese (shredded)Dairy250 g
  • guajillo peppers (stems and seeds removed)Produce10 pieces
  • ancho peppers (stems and seeds removed)Produce2 pieces
  • onion (quarter used for the sauce, rest diced for serving)Produce1 piece
  • beef Better Than BouillonPantry15 g
  • saltSpices8 g
  • black pepperSpices3 g
  • oreganoSpices4 g
  • cuminSpices4 g
  • waterBeverages500 ml
  • cilantro (chopped, for serving)Produce20 g

per serving

Nutrition

536kcal

Carbs
33 g
Proteins
43 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Blender
  • Saucepan
  • Frying pan

step by step

Method

  1. Season the beef

    • Season both sides of the chuck roast with salt and pepper.
    • Place the roast in the slow cooker.
    Step 1

  2. Soften the peppers and onion

    • Remove the stems and seeds from the guajillo and ancho peppers.
    • Boil the peppers until soft.
    • Boil the onion quarter as well.
    Step 2

  3. Blend the sauce

    • Add the softened peppers, boiled onion, salt, pepper, oregano, cumin and beef bouillon to a blender.
    • Blend until smooth.
    Step 3

  4. Pour over the roast

    • Pour the sauce over the chuck roast.
    • Add a little water to the blender, swirl to get the remaining sauce and pour it into the slow cooker.
    Step 4

  5. Cook low and slow

    • Cover and cook on low until the beef is tender enough to shred.
    Step 5

  6. Shred the beef

    • Shred the beef and keep it in the birria broth.
    Step 6

  7. Fry the tacos

    • Dip the corn tortillas into the birria broth.
    • Fill with shredded meat and cheese.
    • Fry on both sides in a skillet until crispy.
    Step 7

  8. Serve

    • Top with diced onion and cilantro.
    • Serve with rice and beans.
    Step 8
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