Ingredients
Scale
- 3–4 lbs Beef chuck roast
- 4 dried Guajillo peppers, stemmed and seeded
- 3 dried Ancho peppers, stemmed and seeded
- 1 large Onion, roughly chopped
- 4 cloves Garlic, minced
- 1 tbsp Mexican oregano
- 1 tsp Ground cumin
- 6 cups Beef broth
Instructions
- Step 1: Toast the dried guajillo and ancho peppers in a dry skillet over medium heat for a few seconds per side, until fragrant. Be careful not to burn them.
- Step 2: Place the toasted peppers, onion, garlic, oregano, cumin, and beef broth in the crock pot.
- Step 3: Add the beef chuck roast to the crock pot. Ensure the meat is mostly submerged in the broth.
- Step 4: Cook on low for 8-10 hours or on high for 4-5 hours, until the beef is very tender and easily shreds.
- Step 5: Remove the beef from the crock pot and shred it with two forks. Strain the broth, discarding the solids.
- Step 6: Dip corn tortillas in the strained broth, then fill with shredded beef and cook on a griddle or skillet until crispy. Serve with chopped onion, cilantro, and a side of the broth for dipping.
Notes
- Store leftover birria in an airtight container in the refrigerator for up to 3 days, keeping the broth separate from the shredded beef.
- For the best reheating, warm the shredded beef in a skillet with a little of the broth to keep it moist and flavorful.
- Serve your crispy birria tacos with a squeeze of fresh lime juice and a sprinkle of crumbled cotija cheese for an extra layer of flavor.
- Don't skimp on toasting the dried peppers; this step unlocks their rich, smoky flavor and is key to a truly authentic birria.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American