Crock Pot Birria Tacos (Print-Friendly Version)

Tender beef slow-cooked with chilies, folded in crispy tortillas, and served with flavorful dipping broth.

# What You’ll Need to Make This:

→ Meat and Base

01 - 1.36 kg beef chuck roast, cut into large chunks

→ Chilies

02 - 3 dried guajillo chilies, stems and seeds removed
03 - 2 dried ancho chilies, stems and seeds removed

→ Vegetables and Aromatics

04 - 1 onion, quartered
05 - 4 garlic cloves

→ Liquids

06 - 411 g canned diced tomatoes
07 - 480 ml beef broth
08 - 30 ml apple cider vinegar

→ Spices and Seasoning

09 - 1 tablespoon dried oregano
10 - 2 teaspoons ground cumin
11 - 2 bay leaves
12 - 1 teaspoon salt
13 - 0.5 teaspoon black pepper

→ For Frying and Serving

14 - Corn tortillas
15 - Oil for frying
16 - Fresh cilantro, chopped, for garnish
17 - Diced onion, for garnish

# How to Prepare:

01 - Soak dried guajillo and ancho chilies in hot water for 15 minutes. Combine drained chilies, onion, garlic, and diced tomatoes in a blender and blend until smooth.
02 - Place beef chuck pieces into the slow cooker. Pour the blended chili mixture over the beef. Add beef broth, apple cider vinegar, dried oregano, ground cumin, bay leaves, salt, and black pepper.
03 - Cover and cook on low setting for 8 to 10 hours until the beef is very tender.
04 - Remove cooked beef from the slow cooker and shred using two forks. Return the shredded meat to the sauce, stirring to coat evenly.
05 - Heat oil in a large skillet over medium heat. Dip each corn tortilla in the top fat layer from the slow cooker broth, then fry in the skillet until crispy and golden on both sides.
06 - Add shredded beef mixture to each tortilla, fold in half, and fry again until both sides are crisp.
07 - Serve birria tacos hot with a side of reserved broth for dipping, and garnish with chopped cilantro and diced onion as desired.

# Extra Tips:

01 - For best tenderness, cook the beef on the low setting of the slow cooker.
02 - If guajillo or ancho chilies are unavailable, substitute with dried chipotle or New Mexico chilies for a comparable flavor profile.
03 - Store leftover beef mixture in an airtight container in the refrigerator for up to 5 to 6 days. Assembled tacos are best enjoyed fresh, as they soften over time.

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