Description
A rich and flavorful recipe for Crock Pot Birria Tacos, featuring tender beef slow-cooked in a spiced chili sauce served in crispy fried tortillas.
Ingredients
- 3 pounds beef chuck roast, cut into large chunks
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 onion, quartered
- 4 garlic cloves
- 1 (14.5 oz) can diced tomatoes
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Corn tortillas
- Oil for frying
- Cilantro and diced onion for garnish
Instructions
- Soak the dried chilies in hot water for 15 minutes. Once softened, blend with onion, garlic, and tomatoes until smooth.
- Place the beef in the crockpot. Pour the chili mixture over the beef. Add the beef broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Cook on low for 8-10 hours, until the beef is tender.
- Shred the beef and mix it with the sauce in the crockpot.
- Heat oil in a skillet. Dip the tortillas into the top fat layer of the broth from the crockpot, then fry until crispy on both sides.
- Fill the tortillas with the beef mixture, fold, and fry again until crispy.
- Serve with additional broth from the crockpot for dipping, and garnish with cilantro and diced onion if desired.
Notes
- For best results, use fresh and high-quality chilies.
- Tacos are best served immediately for maximum crispiness.
- Broth can be stored separately and used as a dipping sauce or for other recipes.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 522
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
