Ingredients
Scale
- 3–4 lbs Beef Chuck Roast
- 4 dried Guajillo chiles, stemmed and seeded
- 3 dried Ancho chiles, 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 chiles in a dry skillet over medium heat for a few seconds per side until fragrant and pliable. Be careful not to burn them.
- Step 2: Place the toasted chiles, onion, garlic, oregano, cumin, and beef broth in a blender and blend until smooth.
- Step 3: Place the beef chuck roast in the crock pot and pour the chile mixture over the top.
- Step 4: Cook on low for 8-10 hours, or on high for 4-5 hours, or until the beef is very tender and easily shreds.
- Step 5: Shred the beef with two forks directly in the crock pot, mixing it with the broth.
- Step 6: To assemble tacos, dip corn tortillas in the broth from the crock pot and cook on a griddle or skillet until lightly crispy. Fill with the shredded beef and top with chopped onion and cilantro. Serve with extra broth for dipping (consommé).
Notes
- Store leftover birria and broth separately in airtight containers in the refrigerator for up to 3 days to prevent soggy meat.
- Reheat shredded birria in a skillet with a little broth to keep it moist, or warm gently in the microwave.
- For extra flavor, melt Oaxaca or Monterey Jack cheese on the tortillas after filling them with birria for a cheesy, gooey taco.
- Don't skip toasting the chiles; it's a crucial step to unlock their full, rich flavor and prevent any bitterness in your birria.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American