Crock Pot Birria Tacos (Print Version)

# Ingredients:

01 - 3 pounds beef chuck roast, cut into large chunks
02 - 3 dried guajillo chilies, stems and seeds removed
03 - 2 dried ancho chilies, stems and seeds removed
04 - 1 onion, quartered
05 - 4 garlic cloves
06 - 1 can (14.5 ounces) diced tomatoes
07 - 2 cups beef broth
08 - 1 tablespoon dried oregano
09 - 2 teaspoons ground cumin
10 - 2 bay leaves
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - Corn tortillas
14 - Oil for frying
15 - Cilantro and diced onion for garnish

# Instructions:

01 - Soak dried chilies in hot water for 15 minutes. Blend with onion, garlic, and tomatoes until smooth.
02 - Place beef in the crockpot. Pour chili mixture over beef. Add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
03 - Cook on low for 8-10 hours until beef is tender.
04 - Shred beef and mix with the sauce.
05 - Heat oil in a skillet. Dip tortillas in the top fat layer of the broth from the crock pot, then fry until crispy on both sides.
06 - Fill tortillas with beef mixture, fold, and fry again until crispy.
07 - Serve with additional broth from the crock pot for dipping, cilantro, and onion, if desired. Enjoy!

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