Crock Pot Birria Tacos: 5 Amazing Rich & Juicy Favorites
Tender slow-cooked beef tacos dipped in a rich chili broth and crisped on a skillet with melted cheese.
Ingredients
Scale
2 1/2 pounds beef chuck roast
2 dried guajillo chilies
2 dried ancho chilies
1 onion
4 cloves garlic
2 tomatoes
2 cups beef broth
1 tablespoon vinegar
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon paprika
Salt and pepper
2 bay leaves
12 corn tortillas
1 1/2 cups cheese
Instructions
- Soak dried chilies until soft.
- Sear beef and transfer to crock pot.
- Blend chilies with aromatics and spices.
- Pour sauce over beef with broth.
- Cook on low 8–9 hours.
- Shred beef and return to broth.
- Dip tortillas, fill with beef and cheese.
- Cook until crisp and serve with broth.
Notes
Let meat soak in broth before assembling tacos.
Use moderate heat for crisp tortillas.
Serve immediately for best texture.