Description
Delicious and satisfying birria tacos made with slow-cooked beef and rich, vibrant chilies, perfect for family dinners and gatherings.
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 chilies in hot water for about 15 minutes until they’re softened.
- Blend the chilies with the onion, garlic, and diced tomatoes until smooth.
- Prepare the crock pot by layering the beef chuck roast at the bottom.
- Pour the blended chili mixture over the beef, ensuring it’s well-coated.
- Add the beef broth, vinegar, oregano, cumin, bay leaves, salt, and pepper. Mix gently.
- Cook on low for 8 to 10 hours until the beef is tender.
- Shred the beef and mix it back into the sauce.
- Fry the corn tortillas in heated oil until crispy on both sides.
- Assemble the tacos by filling tortillas with the shredded beef mix, folding them over, and frying again until crispy.
- Serve with the rich broth for dipping and top with cilantro and diced onions.
Notes
Feel free to experiment with different chili varieties and cuts of beef. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg