Birria in a crockpot step by step

Turn your crockpot on to low, add water, 1 whole onion 2 garlic cloves, 3-5 bay leaves.

Season your chuck roast beef and then sear on high on both sides and the sides too. Add it to your crockpot water, season the water with chicken bouillon, salt, & garlic powder.

Cover on low for 7-8 hours if you have 1 piece of chuck roast & 10 hours if you have 2 pieces.

For the birria sauce/broth you want 15-18 chiles guajillos (Deseed them), & 7 chiles de arbol. Bring them to a boil.

Cut 1 whole onion in half and add it to a blender, add in all your boiled chilis, add in oregano, garlic powder, black pepper, a pinch of ground cumin, & salt. Pour in some of the water you boiled your chilis in (2-3 cups) & blend.

Take out your meat from the crock pot and transfer to a pot & pour some of the crockpot water in it.

Strain your birria sauce/broth into the pot & let the meat come to a boil with the birria sauce/broth.

Transfer your meat only to a big bowl and shred.

Add some oil or butter to a pan on low/medium heat, dip in your tortilla of choice to your birria sauce/broth, transfer to the pan, add on your cheese of choice to your tortilla, take some of the shredded meat and add it to your tortilla, cover pan with a lid on low heat for 2-3 mins and close your birria taco, add in some more birria sauce/broth on the tortilla as it slowly cooks, and rise up the temperature until the tortilla has a bit of a crisp to it.

Serve with cilantro and onion, lots of lime in/ on your tacos. Take some of the birria sauce/broth & pour it in a small container or bowl, add lime, and use it as a dipping sauce for your tacos. Enjoy! 🌮

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