Slow Cooker Birria Tacos
• 3 dried guajillo chiles • 2 dried ancho chiles • 1 medium onion, chopped • 4 garlic cloves • 1 (14.5-oz) can diced tomatoes • 3 lbs beef chuck roast • 2 cups beef broth • 2 tbsp apple cider vinegar INGREDIENTS
• 1 tbsp dried oregano • 2 tsp ground cumin • 2 bay leaves • 1 tsp salt • Pepper, to taste • Corn tortillas • Fresh cilantro and diced onion for garnish
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DIRECTIONS
1. Soak dried chiles in hot water for 15 minutes. 2. Process chiles, onion, garlic, and tomatoes in a blender until smooth. 3. Place beef in a slow cooker and pour the chili mixture over it. 4. Add beef broth, vinegar, oregano, cumin, bay leaves, salt, and pepper. 5. Cook on low for 8–10 hours or until the beef is tender. 6. Shred the beef using forks, then mix back into the sauce. 7. Fry tortillas in oil until crispy, then assemble tacos as desired.
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