Description
These Crock Pot Birria Tacos are a delicious and flavorful twist on traditional tacos. Tender beef slow-cooked with a rich chili sauce, then crisped up in a skillet for a satisfying crunch.
Ingredients
Scale
For the beef:
- 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
- 1/2 teaspoon black pepper
For assembling tacos:
- Corn tortillas
- Oil for frying
- Cilantro and diced onion for garnish
Instructions
- Soak dried chilies: In hot water for 15 minutes. Blend with onion, garlic, and tomatoes until smooth.
- Prepare beef: Place beef in the crockpot. Pour chili mixture over beef. Add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Cook: Cook on low for 8-10 hours until beef is tender.
- Shred and mix: Shred beef and mix with the sauce.
- Fry tortillas: 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.
- Assemble tacos: Fill tortillas with beef mixture, fold, and fry again until crispy.
- Serve: Serve with additional broth from the crock pot for dipping, cilantro, and onion, if desired. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Crock Pot Birria Tacos, Birria Tacos, Mexican Tacos
