Description
Ultra-juicy shredded beef tucked into crispy, chile-stained tortillas with fresh herbs and onions.
Ingredients
Scale
- 2 lbs Beef chuck roast
- 4–6 Dried guajillo chiles
- 10 Corn tortillas
- 1 cup Oaxaca or mozzarella cheese
- 1 Onion
- 4 cloves Garlic
- 4 cups Beef broth
- 1/4 cup Apple cider vinegar
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Smoked paprika
- Salt & black pepper to taste
- Fresh cilantro (for topping)
Instructions
- Toast dried guajillo chiles lightly, then soak in hot water for 10 minutes until soft.
- Blend softened chiles with garlic, onion, beef broth, vinegar, and spices until smooth.
- Place beef in the crock pot and pour sauce over top. Cook on LOW for 8 hours until fork-tender.
- Shred beef directly in the juices and let it soak for maximum flavor.
- Dip tortillas into the rich birria broth, then place on a hot skillet.
- Add cheese and shredded beef; fold and cook until crispy and deeply golden on both sides.
- Top with diced onion and fresh cilantro. Serve with extra broth for dipping.
Notes
- For a spicier version, add more dried chiles.
- Can substitute beef chuck roast with brisket for a different flavor.
- Ensure to soak the chiles properly for a smooth sauce.
- Prep Time: 20 minutes
- Cook Time: 8 hours on LOW or 5-6 hours on HIGH
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg