Birria Tacos
Delicious and hearty Crock Pot Birria Tacos, featuring tender, slow-cooked beef and rich spices, perfect for any occasion.
Ingredients
For the Chile Sauce
- 5 pieces dried guajillo chiles Remove stems and seeds before using.
- 3 pieces dried ancho chiles Remove stems and seeds before using.
- 2 cups beef broth
- 0.25 cup apple cider vinegar
- 1 piece onion
- 6 cloves garlic
- 2 tbsp cumin
- 2 tsp oregano
- 1 tsp cloves
- 0.5 tsp cinnamon
- 2 pieces bay leaves
- 1 tsp salt and pepper Use to taste.
For Serving
- 1 package corn tortillas
- 1 tbsp oil For frying.
- 0.5 cup diced onion For topping.
- 0.25 cup cilantro For topping.
- 1 piece lime For serving.
Instructions
Make the Chile Sauce
- Remove the stems and seeds from the dried guajillo and ancho chiles. Toast them in a dry skillet for a few minutes until fragrant.
- Blend the chiles with the beef broth, apple cider vinegar, onion, garlic, cumin, oregano, cloves, cinnamon, salt, and pepper until smooth.
Slow-Cook the Birria
- Place the beef chuck roast in the crock pot and pour the chile sauce over the meat.
- Add the bay leaves, cover, and cook on low for about 8 hours or until the beef is tender and easily shredded.
Fry Tortillas and Assemble Tacos
- Once the beef is cooked, remove it from the crock pot and shred using two forks.
- Heat oil in a skillet and dip the corn tortillas into the beef broth, then fry them in the skillet until crispy.
- Fill each tortilla with shredded beef and top with diced onion, cilantro, and a squeeze of lime.
Notes
Store leftover beef in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Tortillas are best eaten fresh, but can be stored for a day.