Crock Pot Birria Tacos Flavorful and Simple Recipe

Ingredients

• 2 lbs beef chuck roast, cut into large chunks
• 1 whole onion, quartered
• 4 cloves garlic, minced
• 2 dried guajillo peppers, stems and seeds removed
• 2 dried pasilla peppers, stems and seeds removed
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups beef broth
• 2 whole bay leaves
• to taste whole corn tortillas
• to taste whole chopped cilantro, for garnish
• to taste whole diced onions, for garnish
• to taste whole lime wedges, for serving

Instructions

1. In a dry skillet over medium heat, toast the guajillo and pasilla peppers for 2-3 minutes until fragrant. Be careful not to burn them.
2. In a bowl, soak the toasted peppers in hot water for about 15 minutes until they soften. Drain and add to a blender.
3. To the blender with the softened peppers, add the minced garlic, onion, cumin, oregano, paprika, salt, and black pepper. Pour in 1 cup of beef broth and blend until smooth.
4. Place the beef chunks in the crock pot. Pour the blended sauce over the meat. Add the remaining beef broth and bay leaves.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and shreds easily.
6. Once cooked, remove the beef from the crock pot and shred it using two forks. Return it to the crock pot and stir to combine with the broth.
7. Lightly heat the corn tortillas in a dry skillet or directly over the flame for a few seconds on each side until warm and pliable.
8. Spoon a generous amount of the shredded beef into each tortilla and top with chopped cilantro and diced onions.
9. Serve the tacos with lime wedges on the side for squeezing over the top.