Ingredients
Scale
- 3 pounds chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 cups beef broth
- 12 corn tortillas
- 1 lime, cut into wedges
- 1 cup chopped cilantro
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sauté until fragrant.
- In a bowl, combine chili powder, cumin, smoked paprika, and oregano.
- Rub the spice mixture all over the chuck roast.
- In the crock pot, add the sautéed onion and garlic, followed by the beef broth and bay leaves.
- Place the seasoned chuck roast in the crock pot and cook on low for 8 hours.
- Once cooked, shred the beef and mix it back into the broth.
- Warm the tortillas and fill them with the shredded beef.
- Serve with lime wedges and chopped cilantro.
Notes
- For extra flavor, add a splash of vinegar to the beef broth.
- Garnish with diced onions and avocado for an added crunch.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Crock Pot
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 75 milligrams
Keywords: Crock Pot Birria Tacos, Beef Tacos, Easy Tacos