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Crockpot Birria Tacos

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  • Yield: 14-16 Tacos

Ingredients

  • 16 Frescados Yellow Corn Tortillas
  • 2 lb. Boneless Chuck Roast
  • 1 lb. Short Ribs
  • 2 tbsp. Olive Oil
  • 5-7 Dried Ancho Chiles
  • 5-7 Guajillo Chiles
  • 3 Chiles de Arbol
  • 6 Garlic Cloves crushed and peeled
  • 1 Yellow Onion peeled and roughly chopped
  • 1 tbsp. Fresh or Dried Oregano
  • 1 tsp. EACH: Cumin, Cloves, Cinnamon, Black Pepper, & Salt
  • 2-3 Bay Leaves
  • 1 tbsp. Apple Cider Vinegar
  • 3 cups Beef Broth
  • White Onion minced
  • Fresh Cilantro chopped
  • Corn Tortillas
  • Lime Wedges for serving
  • Grated or Shredded Mozzarella
  • 4 Roma Tomatoes halved

Preparation

For the Birria Meat:

1. If time allows, let the meat rest at room temperature for 20-30 minutes.

2. Preheat oven to 300F.

3. In a large dutch oven over medium high heat, add the olive oil to heat up for 1-2 minutes.

  1. Add the chuck roast and short ribs to sear on all sides for 3-4 minutes, until deeply browned.
  2. In the meantime, add the dried chiles, Roma tomatoes, garlic, and onion to a large saucepan. Fill with water, the place over medium high heat to bring to a boil. Let simmer for 10-15 minutes. Drain the water and blend until smooth.
  3. Pour the sauce into the dutch oven. Stir in the seasonings, oregano, bay leaves, and beef broth.
  4. Cover with the lid to bake in the oven for 3-4 hours.
  5. Remove the meat from the dutch oven and let rest 10 minutes before shredding between two forks.

 

To Assemble the Birria Tacos:

  1. Dip the corn tortillas in the birria sauce. Place on heated skillet over medium high heat with olive oil to cook about 30-45 seconds on each side.
  2. Add a generous amount of the meat, grated mozzarella, chopped white onion, and cilantro to half of the tortilla. Fold the remaining half to seal. Finish cooking until desired crispiness. Garnish with cotija cheese and enjoy warm with lime wedges!