Ingredients
Scale
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 4 dried guajillo peppers
- 2 bay leaves
- 4 cups beef broth
- 8 corn tortillas
- 1 cup chopped onion
- 1 cup chopped cilantro
- 2 limes, cut into wedges
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the beef chuck roast with salt, pepper, garlic powder, onion powder, chili powder, and cumin.
- Brown the beef on all sides in the skillet, then transfer to the crock pot.
- Add dried guajillo peppers, bay leaves, and beef broth to the crock pot.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Once cooked, shred the beef with two forks and mix with the broth.
- Serve on corn tortillas topped with chopped onion, cilantro, and a squeeze of lime.
Notes
- For added flavor, marinate the beef for a few hours before cooking.
- Use less chili powder for a milder dish.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crock Pot Birria Tacos, birria, tacos, comfort food