Description
Indulge in the rich and savory flavors of Crockpot Birra Tacos, a perfect dish for any occasion—from family dinners to festive gatherings. This slow-cooked delight features tender beef infused with incredible spices, all wrapped in warm tortillas. With minimal prep time and maximum flavor, these tacos are guaranteed to impress your guests or bring comfort to a cozy night in. Customize each taco with fresh toppings like cilantro, diced onions, and zesty lime for an unforgettable culinary experience.
Ingredients
Scale
- 2–3 pounds boneless chuck roast
- 1 tablespoon avocado oil or neutral oil
- coarse ground salt and fresh ground pepper
- 4 dried Guajillo chiles
- 5–6 Chipotle chilis in adobo
- 1 small red onion, thinly sliced
- 8 whole cloves garlic, smashed
- 32 ounces beef stock
- 1 tablespoon tomato paste
- 14.5 ounces Fire roasted diced tomatoes
- 1/4 cup apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 cinnamon stick
- 3 dry bay leaves
- 1 teaspoon smoked paprika
- 1/2 tablespoon fresh grated ginger
- 1 teaspoon ground coriander
- corn or flour tortillas
- lime wedges
- fresh cilantro leaves
- diced white onion
Instructions
- Heat avocado oil in a cast iron skillet over high heat for about 4–5 minutes.
- Liberally salt and pepper both sides of the chuck roast.
- Add the beef to the hot skillet and sear each side for approximately 5–6 minutes until browned.
- Transfer the seared beef into a crockpot.
- Add all remaining ingredients to the crockpot—Guajillo chiles, chipotles, onion, garlic, beef stock, tomato paste, diced tomatoes, apple cider vinegar, cumin, oregano, cinnamon stick, bay leaves, smoked paprika, ginger, and coriander. Stir everything together until well combined.
- Cover the crockpot and set it to low heat.
- Let it cook undisturbed for 8 hours.
- After 8 hours of cooking, carefully remove the beef from the crockpot using tongs or a slotted spoon onto a rimmed baking sheet.
- Use two forks to shred the beef into bite-sized pieces.
- Discard bay leaves and cinnamon stick from the crockpot before blending.
- Using a high-powered blender or an immersion blender, blend all ingredients in the crockpot until smooth.
- Return blended sauce back to the crockpot to keep warm.
- Add about 1½ to 2 cups of sauce to shredded beef and toss thoroughly to coat.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (250g)
- Calories: 460
- Sugar: 4g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg