Crock Pot Birria Tacos (Print-Friendly Format)

Birria tacos filled with tender beef, bold chilies, and crispy tortillas, ideal for dipping and sharing.

# Ingredients You’ll Need:

→ Meat and Broth

01 - 1.36 kg beef chuck roast, cut into large chunks
02 - 475 ml beef broth

→ Chilies and Vegetables

03 - 3 dried guajillo chilies, stems and seeds removed
04 - 2 dried ancho chilies, stems and seeds removed
05 - 1 onion, quartered
06 - 4 garlic cloves, peeled
07 - 411 g canned diced tomatoes

→ Seasonings and Vinegar

08 - 30 ml apple cider vinegar
09 - 1 tablespoon dried oregano
10 - 2 teaspoons ground cumin
11 - 2 bay leaves
12 - 1 teaspoon salt
13 - 0.5 teaspoon ground black pepper

→ For Assembly and Serving

14 - corn tortillas
15 - vegetable oil, for frying
16 - fresh cilantro, chopped, for garnish
17 - diced onion, for garnish

# How to Make It:

01 - Place dried guajillo and ancho chilies in a bowl and cover with hot water. Allow to soak for 15 minutes until softened. Drain, then transfer chilies to a blender along with quartered onion, garlic cloves, and diced tomatoes. Blend until a smooth purée forms.
02 - Arrange beef chuck roast pieces in the crock pot. Pour the blended chili mixture evenly 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 for 8 to 10 hours, or until the beef is exceptionally tender and easy to shred.
04 - Remove the beef from the crock pot and use two forks to shred it finely. Return shredded beef to the sauce in the crock pot and mix thoroughly.
05 - Heat a skillet over medium heat and add a thin layer of vegetable oil. Dip each corn tortilla briefly into the fatty layer on top of the broth in the crock pot. Place tortillas in the skillet and fry until crispy on both sides.
06 - Fill each fried tortilla with the shredded beef mixture. Fold in half and fry again if desired, until the exterior is golden and crisp.
07 - Serve tacos hot with additional broth from the crock pot for dipping. Garnish with fresh cilantro and diced onion as preferred.

# Extra Tips:

01 - For maximum tenderness, cook the beef on low. Cooking on high for 5 to 6 hours is possible but may yield firmer results.
02 - If guajillo or ancho chilies are unavailable, substitute with dried chipotle or New Mexico chilies for a comparable flavor.
03 - Leftover beef mixture can be refrigerated in an airtight container for up to 5 or 6 days. Assembled tacos can also be stored, though tortillas will become softer over time.

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