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Slow Cooker Birria Tacos

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Experience the rich flavors of Mexican cuisine with these Slow Cooker Birria Tacos, featuring tender beef and vibrant spices.

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
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 2 bay leaves
  • Salt to taste
  • Pepper to taste

Instructions

  1. Soak the chilies in hot water for 15 minutes.
  2. Blend with onion, garlic, and diced tomatoes until smooth.
  3. Place the beef in the crock pot and pour the chili mixture on top.
  4. Add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
  5. Cook on low for 8–10 hours until the beef is tender.
  6. Shred the beef and mix it back into the sauce.
  7. Heat oil in a skillet.
  8. Fry tortillas dipped in broth fat until crispy on both sides.
  9. Fill tortillas with beef mixture, fold over, and fry again until crispy.
  10. Serve with broth for dipping alongside cilantro and diced onions.

Notes

For a richer flavor, let the shredded beef sit in the broth before serving. Store leftovers properly to enjoy later.

Nutrition

Find it online: https://www.glutenfreez.com/slow-cooker-birria-tacos/