Crock Pot Birria Tacos (Print-Friendly Version)
Tender beef slow-cooked with chilies and spices, served in crispy tortillas with fresh cilantro and onions.
# Ingredients You’ll Need:
→ Meat
01 -
3 pounds beef chuck roast
→ Chilies
02 -
3 dried guajillo chilies
03 -
2 dried ancho chilies
→ Vegetables
04 -
1 medium onion
05 -
4 garlic cloves
→ Canned Goods
06 -
1 can (14.5 ounces) diced tomatoes
→ Liquids
07 -
2 cups beef broth
→ Others
08 -
Corn tortillas
09 -
Fresh cilantro, chopped, for garnish
10 -
Diced onion, for garnish
11 -
Vegetable oil, for frying tortillas
12 -
2 tablespoons distilled white vinegar
13 -
1 teaspoon dried oregano
14 -
1 teaspoon ground cumin
15 -
2 bay leaves
16 -
Salt, to taste
17 -
Black pepper, to taste
# How to Make It:
01 -
Soak dried guajillo and ancho chilies in hot water for 15 minutes until softened. Drain and transfer to a blender along with chopped onion, garlic cloves, and diced tomatoes. Blend until smooth.
02 -
Place beef chuck roast into the slow cooker. Pour chili sauce over the meat. Add beef broth, distilled vinegar, oregano, cumin, bay leaves, salt, and black pepper.
03 -
Cover and cook on low for 8 to 10 hours until beef is very tender and easily shredded.
04 -
Remove beef from slow cooker and shred finely using two forks. Return shredded beef to the slow cooker and mix with the cooking sauce to absorb flavors.
05 -
Heat vegetable oil in a skillet over medium-high heat. Fry corn tortillas until crispy on both sides. Drain on paper towels. Fill tortillas with beef mixture and garnish with fresh cilantro and diced onion before serving.
# Extra Tips:
01 -
For deeper flavor, prepare the beef a day in advance and refrigerate overnight to allow spices to meld.