Description
A delicious recipe for Crock Pot Birria Tacos featuring tender beef and rich flavors, served with crispy tortillas and a savory dipping broth.
Ingredients
Scale
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 1 can diced tomatoes
- 2 cups beef broth
- Corn tortillas
- Oil for frying
Instructions
- Soak the dried guajillo and ancho chilies in hot water for about 15 minutes to soften them.
- Blend the soaked chilies, onion, garlic, and diced tomatoes until smooth.
- Prepare the beef chuck roast in the crock pot, pouring the chili sauce over it along with beef broth and any additional spices.
- Slow cook on low heat for 8–10 hours, until the beef is tender.
- Shred the beef using two forks and mix it into the sauce.
- Fry the corn tortillas in oil until crispy on both sides.
- Assemble the tacos with the beef mixture and fry again until crispy.
- Serve with a bowl of broth for dipping and garnish with cilantro and onions.
Notes
Experiment with adding lime juice or fresh herbs as garnish for extra flavor. Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months.
- Prep Time: 30 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg