BIRRIA TACOS | Crockpot Slow Cooker Mexican Beef Recipe

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

dried guajillo chiles

🥗Healthier: fresh bell peppers

💰Cheaper: canned tomatoes

Canned tomatoes provide a similar base flavor at a lower cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth can reduce calories and cost.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat offers more fiber, while flour is often cheaper.

Remove stems and seeds from 3 guajillo chilies, 1 ancho chili, and 1 pasilla chili.

Soak the chilies in boiling water for 30 minutes until softened.

Discard soaking liquid and blend chilies with 1 cup beef broth until pureed.

In a bowl, combine 2 teaspoons Mexican oregano, 1 tablespoon fresh thyme, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground clove, 2 bay leaves, 1/2 medium onion diced, 6-7 cloves garlic minced, 2 teaspoons kosher salt, and 1/2 teaspoon cracked black pepper.

Brown 3 pounds of beef shank in a preheated 12-inch skillet with 2-3 tablespoons of oil.

Remove browned meat and sauté the onion and garlic in the skillet, adding the chili puree.

Transfer the sautéed mixture and browned meat to a 4.5 quart crock pot.

Add 2 cups beef broth to the crock pot and cook on high for 4-6 hours.

Once cooked, remove meat and serve with roasted tomatillo salsa, fresh onion, cilantro, and lime.

Cooking Techniques

Equipment Needed

Spice Level: