Crock Pot Birria Tacos (Print-Friendly Version)
Slow-braised beef with chili sauce yields rich, juicy birria tacos for an authentic Mexican-inspired meal.
# List of Ingredients:
→ Beef and Adobo Base
01 -
1.36 kg beef chuck roast, cut into large chunks
02 -
3 dried guajillo chilies, stems and seeds removed
03 -
2 dried ancho chilies, stems and seeds removed
04 -
1 medium onion, quartered
05 -
4 garlic cloves, peeled
06 -
410 g canned diced tomatoes
07 -
480 ml beef broth
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 black pepper
→ For Assembling and Garnish
14 -
Corn tortillas
15 -
Cooking oil for frying
16 -
Fresh cilantro, chopped, for garnish
17 -
Diced onion, for garnish
# How to Prepare:
01 -
Soak guajillo and ancho chilies in hot water for 15 minutes until softened. Transfer chilies to a blender along with the onion, garlic, and diced tomatoes. Blend until a smooth paste forms.
02 -
Arrange beef chuck pieces in the slow cooker. Pour blended chili mixture over the beef. Add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and black pepper. Stir gently to combine.
03 -
Cover and cook on low for 8 to 10 hours, or until beef is fork-tender. Alternatively, cook on high for 5 to 6 hours if needed.
04 -
Remove bay leaves. Transfer cooked beef to a cutting board and shred using two forks. Return shredded beef to the slow cooker and mix with sauce to coat evenly.
05 -
Heat a skillet over medium heat and add a thin layer of oil. Dip each corn tortilla briefly into the top fat layer from the crock pot broth, then fry in the skillet until crispy on both sides.
06 -
Spoon shredded beef mixture onto one half of each fried tortilla, fold, and return to the skillet. Fry folded tacos until both sides are golden and crisp.
07 -
Serve tacos with reserved crock pot broth for dipping. Garnish with fresh cilantro and diced onion as desired.
# Additional Information:
01 -
For optimal tenderness, cook the beef on low heat; high heat shortens cooking time but may yield less succulent meat.
02 -
If guajillo or ancho chilies are unavailable, substitute with a combination of dried chipotle and New Mexico chilies.
03 -
Refrigerate leftover beef mixture in an airtight container for up to 6 days. Assembled tacos can also be stored but will lose crispness.