Description
Experience the rich, savory flavors of traditional birria tacos made effortlessly in your Crock Pot. Tender beef infused with spices and served in crispy tortillas creates a mouthwatering meal perfect for any gathering.
Ingredients
Scale
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 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 a bowl, soak the dried guajillo and ancho chilies in hot water for 15 minutes until they soften. They should be pliable but not falling apart.
- Prepare the Chili Mixture: In a blender, combine the soaked chilies, onion, garlic, and diced tomatoes. Blend until smooth, creating a thick sauce.
- Set Up the Crock Pot: Place the beef chuck roast in the bottom of the Crock Pot. Pour the chili mixture over the beef, ensuring it’s evenly coated.
- Add Remaining Ingredients: Pour the beef broth into the Crock Pot, followed by the apple cider vinegar, oregano, cumin, bay leaves, salt, and pepper. Stir gently to combine.
- Cook Low and Slow: Cover the Crock Pot, set it to low, and cook for 8-10 hours. The beef is done when it’s easily shredded with a fork.
- Shred the Beef: Once cooked, remove the beef from the Crock Pot and use two forks to shred it into bite-sized pieces. Mix the shredded beef back into the sauce.
- Fry the Tortillas: In a skillet over medium heat, heat oil. Dip corn tortillas in the broth fat from the Crock Pot, then fry until crispy, about 1-2 minutes per side.
- Assemble the Tacos: Fill the fried tortillas with the shredded beef mixture, fold them, and return to the skillet to crisp for another minute.
- Serve with Broth: Ladle some of the rich broth into small bowls for dipping.
- Prep Time: 15 mins
- Cook Time: 8-10 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Using an appropriate ratio of guajillo to ancho chilies will balance heat and flavor. Frying the tortillas is essential for achieving the right texture—crispy outside yet soft inside.