Crock Pot Birria Tacos
Crock Pot Birria Tacos are a delicious and juicy dish featuring tender beef in a rich sauce, perfect for dipping.
Equipment
- crockpot
- skillet
- blender
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 ounce 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
- ½ teaspoon black pepper
- Corn tortillas
- Oil for frying
- Cilantro for garnish
- diced onion for garnish
Instructions
- Soak the dried chilies in hot water for 15 minutes, then blend with onion, garlic, and tomatoes until smooth.
- Place the beef in the crockpot and pour the chili mixture over it, adding 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.
- Heat oil in a skillet, dip the tortillas in the broth fat, and fry until crispy.
- Fill the tortillas with beef mixture, fold, and fry again until crispy.
- Serve with additional broth for dipping, garnished with cilantro and diced onion.
Notes
Cooking on low is preferred for more tender meat; alternatively, cook on high for 5-6 hours. Use fresh tortillas and lightly dip them in the sauce to prevent sogginess.