Crock Pot Birria Tacos
This recipe features tender beef cooked in a rich sauce, served in corn tortillas.
Equipment
- Crock Pot
- Frying pan
Ingredients
For the Meat
- 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 whole onion quartered
- 4 cloves garlic
For the Sauce
- 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 leaves bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
For Assembling Tacos
- to taste corn tortillas
- as needed oil for frying
- to taste cilantro for garnish
- to taste diced onion for garnish
Instructions
- In the Crock Pot, combine the beef, guajillo chilies, ancho chilies, onion, and garlic.
- Add the diced tomatoes, beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and black pepper. Stir well.
- Cover and cook on low for 8 hours or until the meat is tender.
- Once cooked, remove the meat and shred it. Strain the sauce if desired.
- Heat oil in a frying pan. Dip corn tortillas in the sauce, then fill with shredded meat and garnish with cilantro and diced onion.
- Fry the tacos until golden and serve with remaining sauce.
Notes
For extra flavor, marinate the meat in the sauce overnight before cooking.