Ingredients
Scale
- 3–4 lbs Beef Chuck Roast
- 4 dried Guajillo Chiles, stemmed and seeded
- 2 dried Ancho Chiles, stemmed and seeded
- 1 Onion, quartered
- 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 1-2 minutes per side, until fragrant and slightly pliable. Be careful not to burn them.
- Step 2: Place the toasted chiles, onion, garlic, oregano, cumin, and beef broth in a crock pot.
- Step 3: Add the beef chuck roast to the crock pot. Ensure the meat is mostly submerged in the broth.
- Step 4: Cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is very tender and easily shreds.
- Step 5: Remove the beef from the crock pot and shred it using two forks. Skim any excess fat from the surface of the broth.
- Step 6: Dip tortillas in the broth, then fill with shredded beef and any desired toppings (such as cilantro and onion). Cook in a skillet or on a griddle until the tortilla is crispy and the cheese (if using) is melted. Serve immediately with the remaining broth for dipping.
Notes
- Save leftover birria and broth separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the shredded birria in a skillet with a little broth to keep it moist, then crisp up the tortillas as usual.
- Garnish your birria tacos with pickled red onions and a squeeze of lime for a tangy contrast.
- Don't skip toasting the chiles – it unlocks their depth of flavor and adds a smoky complexity to the birria.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American