Crockpot Birria Tacos

Recipe by Daily Disher

Crockpot Birria Tacos are rich, juicy, and flavor-packed—slow-cooked beef stuffed in tortillas and served with a savory dipping broth.

Course: Main

Cuisine: Mexican

Difficulty: Medium

Servings

Prep time

30 minutes

Cooking time

8 hours

Calories

450 kcal

8 hours 30 minutes

Ingredients

2 pounds beef roast

4 cups beef broth

3 cloves garlic

1 large onion

5 pieces dried guajillo chilies

2 tablespoons apple cider vinegar

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon paprika

6 pieces corn tortillas

½ cup chopped cilantro

1 cup sliced onions

1 cup shredded cheese

1 tablespoon olive oil

Directions

Start by soaking the dried guajillo chilies in hot water for about 15 minutes until they are soft.

In a blender, combine softened chilies, garlic, onion, cumin, oregano, and paprika to make a smooth paste.

Rub the paste over the beef roast. Place the beef in the Crockpot along with broth and vinegar.

Cover the Crockpot and cook on low setting for 8 hours or until beef is tender and easily shreds.

Remove the beef from the Crockpot, shred it with a fork, and set aside. Reserve the broth for dipping.

In a skillet, heat olive oil over medium heat. Dip a tortilla in the reserved broth, then fry in the skillet.

Add shredded beef, cheese, cilantro, and onions to the tortilla. Fold and cook until the cheese melts.

Repeat with remaining tortillas, adding more oil if necessary. Serve with reserved broth for dipping.

Nutrition Facts

Total number of serves:

4 servings

Calories:

450kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Crockpot Birria Tacos

Healthy Fact of the Day