Description
Delicious slow cooker birria tacos infused with rich flavors, perfect for cozy meals or gatherings.
Ingredients
Scale
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 14.5 oz can diced tomatoes
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Corn tortillas
- Oil for frying
- Cilantro and diced onion for garnish
Instructions
- Soak the dried chilies in hot water for 15 minutes.
- Blend the chilies with onion, garlic, and tomatoes until smooth.
- Place the beef in the crock pot and pour the chili blend over it.
- Add beef broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Cook on low for 480 to 600 minutes until the beef is very tender.
- Shred the beef with two forks and mix it into the sauce.
- Heat oil in a skillet and fry corn tortillas dipped in broth fat until soft and just crisp.
- Fill each tortilla with shredded beef and fold it closed.
- Fry the folded tacos again in the skillet until the outside is golden and crisp.
- Serve tacos with a small bowl of the warm broth for dipping and top with cilantro and diced onion.
Notes
For a lighter taco, toast tortillas on a dry skillet. Use low sodium beef broth for fewer calories.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: birria tacos, slow cooker, Mexican, beef, comfort food