Crock Pot Birria Tacos (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 pounds beef chuck roast, cut into large chunks
02 -
3 dried guajillo chilies, stems and seeds removed
03 -
2 dried ancho chilies, stems and seeds removed
04 -
1 onion, quartered
05 -
4 garlic cloves
06 -
1 can (14.5 ounces) diced tomatoes
07 -
2 cups beef broth
08 -
2 tablespoons apple cider vinegar
09 -
1 tablespoon dried oregano
10 -
2 teaspoons ground cumin
11 -
2 bay leaves
12 -
1 teaspoon salt
13 -
1/2 teaspoon black pepper
→ Taco Assembly
14 -
Corn tortillas
15 -
Oil, for frying
16 -
Cilantro, for garnish
17 -
Diced onion, for garnish
# Instructions:
01 -
Soak dried chilies in hot water for 15 minutes. Blend with onion, garlic, and tomatoes until smooth.
02 -
Place beef in the crock pot. Pour chili mixture over beef. Add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper. Cook on low for 8-10 hours until beef is tender.
03 -
Shred cooked beef and mix with the sauce.
04 -
Heat oil in a skillet. Dip tortillas in the top fat layer of the broth from the crock pot, then fry until crispy on both sides.
05 -
Fill tortillas with beef mixture, fold, and fry again until crispy.
06 -
Serve with additional broth from the crock pot for dipping, cilantro, and onion, if desired. Enjoy!
# Notes:
01 -
You can also cook on High for 5-6 hours, but cooking on LOW is best for more tender meat.
02 -
If you can't find guajillo or ancho chilies, you can substitute with dried chipotle and New Mexico chilies.
03 -
Store leftover beef mixture in an airtight container in the refrigerator for up to 5-6 days. Assembled tacos will soften if stored.