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Birria tacos have taken the culinary world by storm, transforming from a regional Mexican dish into a beloved staple in households around the globe. Originating from the state of Jalisco, these flavorful tacos are traditionally made from slow-cooked meat that is marinated in a rich blend of spices, resulting in a dish that is both savory and comforting. The slow-cooking method not only enhances the flavor profile but also ensures the meat is tender, making each bite an exquisite experience. In this article, we invite you to explore the detailed recipe for Slow-Cooked Birria Bliss Tacos, diving into its cultural significance, essential ingredients, and step-by-step preparation.

Crock Pot Birria Tacos

Discover the mouthwatering world of Slow-Cooked Birria Bliss Tacos, a delightful fusion of flavors that brings this traditional Mexican dish right to your kitchen. With tender, slow-cooked beef marinated in a rich blend of spices and chiles, each taco offers a savory, comforting bite. Learn the step-by-step process to create these flavorful tacos and dive into their cultural roots. Perfect for sharing with family and friends, experience the warmth of birria today!
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chiles

2 dried ancho chiles

1 dried pasilla chile

4 cups beef broth

1 medium onion, chopped

4 cloves garlic, minced

2 tbsp apple cider vinegar

2 tsp ground cumin

2 tsp dried oregano

1 tsp ground cinnamon

1 tsp smoked paprika

1 tsp black pepper

2 bay leaves

Salt, to taste

Corn tortillas (for serving)

Fresh cilantro, chopped (for garnish)

Diced onion (for garnish)

Lime wedges (for serving)

Queso fresco or shredded cheese (optional)

Instructions
 

Prepare the Chiles: Start by removing the stems and seeds from the dried guajillo, ancho, and pasilla chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Be careful not to burn them.

    Blend the Sauce: In a blender, combine the toasted chiles, beef broth (1 cup reserved), onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, smoked paprika, black pepper, and a pinch of salt. Blend until smooth. If necessary, add a bit more beef broth for a thinner consistency.

      Season the Beef: In a large bowl, season the pieces of beef chuck with salt and pepper.

        Combine in the Crock Pot: Place the seasoned beef in the Crock Pot. Pour the blended sauce over the meat. Add the bay leaves and the remaining 3 cups of beef broth on top. Make sure everything is well combined.

          Cook: Cover the Crock Pot and cook on low for 8 hours or high for 4 hours, until the beef is tender and shreds easily with a fork.

            Shred the Meat: Once cooked, remove the beef from the Crock Pot and shred it using two forks. Return the shredded meat to the pot and stir it back into the juice.

              Prepare the Tacos: In a separate skillet, heat a small amount of oil over medium heat. Dip each corn tortilla in the broth from the Crock Pot, then place it in the skillet. Cook for about 30 seconds on each side until slightly crispy.

                Assemble the Tacos: Fill each tortilla with the tender shredded birria, top with fresh cilantro, diced onion, and cheese if desired.

                  Serve: Serve the tacos with a side of the rich broth for dipping, along with lime wedges for squeezing over the top.

                    Prep Time, Total Time, Servings: 20 mins | 8 hours 20 mins | 8 servings