Description
A warm, friendly take on the slow-cooked Mexican classic, this Crockpot Birria transforms beef chuck into rich, tender tacos with deeply flavored consommé.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- Salt and pepper to taste
- Corn tortillas
- Chopped onions and cilantro for serving
Instructions
- Trim any excessively thick fat from the beef chuck roast, then season it lightly with salt and pepper.
- Place the beef chuck roast in the crockpot.
- Add the chopped onion, minced garlic, bay leaves, cumin, chili powder, oregano, salt, and pepper.
- Pour the beef broth over the top.
- Cover and cook on low for 8 hours or until the meat is tender and easily shredded.
- Remove the meat, shred it, and return it to the consommé in the crockpot.
- Serve in corn tortillas with chopped onions and cilantro.
Notes
Brown the roast before slow-cooking for added flavor. Use good-quality beef broth to enhance the consommé.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot Birria, Mexican Tacos, Slow Cooker Recipes, Comfort Food