Description
A flavorful blend of slow-cooked beef in spicy chili sauce served in crispy corn tortillas.
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
Instructions
- Soak the chilies in hot water for 15 minutes.
- Blend with onion, garlic, and diced tomatoes until smooth.
- Place the beef in the crock pot and pour the chili mixture on top.
- Add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Cook on low for 8–10 hours until the beef is tender.
- Shred the beef and mix it back into the sauce.
- Heat oil in a skillet.
- Fry tortillas dipped in broth fat until crispy on both sides.
- Fill tortillas with beef mixture, fold over, and fry again until crispy.
- Serve with broth for dipping alongside cilantro and diced onions.
Notes
Let the birria sit for a few minutes after cooking for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: main course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 500
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg