Tender Crock Pot Birria Tacos cooked in a rich chili sauce for juicy, flavorful tacos at home.

Scale

3 lbs beef chuck roast

1 onion

4 garlic cloves

2 bay leaves

1 tbsp dried oregano

2 tsp ground cumin

1/2 tsp black pepper

1 tsp salt

2 ancho chilies, dried, stems and seeds removed

3 guajillo chilies, dried, stems and seeds removed

1 can tomatoes (14.5 oz)

2 cups beef broth

2 tbsp apple cider vinegar

1 tbsp oil

Corn tortillas

Cilantro and diced onion

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1. Remove stems and seeds from dried chilies.

2. Soak chilies in hot water for 15 minutes.

3. Blend chilies with tomatoes, garlic, and vinegar.

4. Season beef with salt, pepper, oregano, and cumin.

5. Place beef, onion, bay leaves, and broth in crock pot.

6. Pour blended chili sauce over the beef.

7. Cook on low for 8 hours until tender.

8. Shred the beef with forks.

9. Heat oil in a pan.

10. Dip tortillas into the consomé.

11. Pan-fry tortillas until crisp.

12. Fill tortillas with shredded beef.

13. Top with cilantro and diced onion.

Use extra consomé as dipping sauce.

Add more chilies for a spicier version.