Ingredients
Scale
- 3–4 lb beef chuck roast
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 medium white onion, quartered
- 4 cloves garlic, minced
- 1 tbsp Mexican oregano
- 1 tsp cumin
- 6 cups beef broth
Instructions
- Step 1: Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant and slightly softened. Be careful not to burn them.
- Step 2: Place the toasted chiles, onion, garlic, oregano, cumin, and beef broth in a blender. Blend until smooth.
- Step 3: Place the beef chuck roast in the crock pot. Pour the chile sauce over the beef.
- 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 shredded.
- Step 5: Shred the beef with two forks. Remove any excess fat from the crock pot.
- Step 6: Dip tortillas in the broth from the crock pot, then fill with shredded beef and your choice of toppings (cilantro, onion, lime). Cook on a griddle or skillet until the tortilla is crispy and the cheese (optional) is melted. Serve with the remaining broth for dipping.
Notes
- Store leftover birria and broth separately in airtight containers in the refrigerator for up to 3 days to prevent soggy meat.
- For best results, reheat the shredded beef in a skillet with a little broth to keep it moist and flavorful.
- Serve your birria tacos with a side of finely chopped white onion and cilantro for a burst of fresh flavor.
- Don't skip toasting the chiles, as it unlocks their depth of flavor and aroma, making the birria truly special!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American