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Crispy Homemade Taco Shells with Easy Tender Slow Cooker Birria Beef Recipe

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This recipe combines crispy homemade taco shells with tender slow cooker birria beef for a flavorful and comforting meal that’s easy to prepare and perfect for gatherings.

Ingredients

Scale
  • 3 pounds beef chuck roast
  • 4–5 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 tablespoons chipotle peppers in adobo sauce
  • 3 cups beef broth (low-sodium preferred)
  • 1 medium white onion, quartered
  • 4 garlic cloves, peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • 12 corn tortillas (fresh or store-bought, preferably thicker)
  • About 1/2 cup vegetable oil for brushing
  • Cooking spray or extra oil for greasing the baking sheet
  • Optional toppings: chopped cilantro, diced onions, lime wedges, shredded cheese

Instructions

  1. Remove stems and seeds from guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn. Then soak them in hot water for 15 minutes until softened.
  2. Drain the softened chiles and add them to a blender with chipotle peppers, about 1 cup beef broth, garlic cloves, white onion quarters, cumin, oregano, apple cider vinegar, salt, and pepper. Blend until smooth. If the sauce is too thick, add a little more broth.
  3. Trim excess fat from the chuck roast and place it in the slow cooker. Pour the chile sauce over the meat, add bay leaves, and pour in the remaining 2 cups beef broth. Cover and cook on low for 8-9 hours or on high for 5-6 hours until the beef is tender and shreds easily.
  4. Remove the beef from the slow cooker and shred it with two forks. Return shredded beef to the slow cooker and stir to coat with the cooking juices. Keep warm.
  5. Preheat oven to 375°F (190°C). Lightly brush both sides of each corn tortilla with vegetable oil and fold them into a taco shape. Place them on a greased baking sheet or over a wire rack to hold shape.
  6. Bake the shells for 8-10 minutes, flipping halfway through, until crispy and golden brown. Watch carefully toward the end to avoid burning.
  7. Fill each crispy shell with tender birria beef, spoon some of the flavorful broth over the top for extra juiciness, and garnish with preferred toppings like cilantro, onions, and lime.

Notes

Warm tortillas before folding to prevent cracking. Brush tortillas lightly with oil instead of drenching to keep shells light and crispy. Save leftover birria broth for dipping. If no slow cooker, braise beef in a Dutch oven for 3-4 hours on low heat. For Instant Pot, cook beef under pressure for 60-70 minutes with natural release.

Nutrition

Keywords: birria, tacos, slow cooker, crispy taco shells, homemade taco shells, beef birria, Mexican recipe, easy birria, slow cooker beef

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