Slow Cooker Birria Tacos
These juicy and spicy Slow Cooker Birria Tacos are perfect for a hands-off dinner, featuring tender beef and crispy tortillas served with a flavorful dipping broth.
Ingredients
Main Ingredients
- 3 pounds beef chuck roast
- 3 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 1 piece onion
- 4 cloves garlic
- 1 can diced tomatoes
- 2 cups beef broth
- Corn tortillas
- Oil for frying
Instructions
Preparation
- Soak the chilies in hot water for 15 minutes.
- Blend the soaked chilies with onion, garlic, and diced tomatoes until smooth.
- Place the beef in the crock pot and pour the chili mixture on top.
- Add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Cook on low for 8–10 hours until the beef is tender.
- Shred the beef and mix it back into the sauce.
- Taste and adjust salt as needed.
Frying Tortillas
- Heat oil in a skillet.
- Fry tortillas dipped in broth fat until crispy on both sides.
- Fill tortillas with beef mixture, fold over, and fry again until crispy.
Serving
- Serve with broth for dipping alongside cilantro and diced onions.
Notes
For a healthier version, trim fat from the roast, use low-sodium broth, or add fresh cilantro and lime. Make-ahead by preparing the birria, shredding, and refrigerating, then frying tortillas when ready to serve.