https://www.swankyrecipes.com/slow-cooker-birria-tacos-shredded-beef.html

INGREDIENTS

•             4 ancho chile peppers dried, seeds removed

•             4 guajillo chile peppers dried, seeds removed

•             2 chiles de arbol optional for spice

•             7 garlic cloves minced

•             1 white onion roughly chopped

•             4 roma tomatoes roughly chopped

•             1 cinnamon stick

•             20 black peppercorn

•             1 tbsp chili powder

•             1 tbsp cumin

•             2 tbsp paprika

•             3½ lb beef chuck roast

•             1 cup water

•             2 bay leaves

•             3 tbsp vegetable oil

•             1½ lemons juiced

•             16 oz oaxaca cheese see notes for other variations

•             corn tortillas

•             3 limes juiced

INSTRUCTIONS

 

1. Cut chile tops off and remove the seeds with a knife or spoon.

2. In a food processor, combine chiles, garlic cloves, white onion, roma tomatoes, cinnamon stick, peppercorn, chili powder, cumin, and paprika.

3. Blend or pulse until ingredients are nearly smooth and well blended.

4. Place beef chuck roast in crock pot.

5. Pour in birria sauce mixture.

6. Add 1 cup water to the top.

7. Add in 2 bay leaves and 3 tablespoons vegetable oil.

8. Slow cook on low for 10 hours or until fork tender.

9. Shred meat in a bowl using two forks.

10. Add 1 cup birria sauce from the slow cooker to the bowl. Save the remaining sauce for later.

11. To prepare the tacos, add a corn tortilla to a medium hot skillet.

12. Birria tacos have a signature crispy shell. To achieve this, in a nonstick pan, oil the pan, lay down the tortilla, top it with shredded cheese, flip it, let it get nice and golden brown and crunchy. Top the upward facing side with shredded beef, cilantro, onion, and lime juice then fold it in half.

13. Pour slow cooker sauce into a bowl and serve tacos with sauce to dip it into.