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To make ground up pepper mixture:
Using kitchen scissors, cut open the dried peppers and remove seeds. Chop them up a bit with a knife. Add chopped peppers to a spice grinder, or food processor to grind.
In a 6 quart slow cooker, add 8 cups of hot water, chuck roast, onion, garlic, 1/2 cup of ground up pepper mixture, bay leaves, salt, pepper, oregano, and chicken bullion.
Give it all a gentle stir, and set slow cooker to high 5-6 hours or on low for 6-8 hours.
When beef is tender, remove from slow cooker using tongs or slotted spoon, and place in a large bowl.
Shred beef with two forks, and add a ladle of broth to moisten shredded beef a bit. Set aside. Remove the onion and garlic, leaving only the delicious broth.
In a large pan, place a tablespoon of oil, and set to medium heat. Using tongs, dip a corn tortilla in the cooked beef broth quickly, and place in pan.
Top tortilla with shredded beef and about a tablespoon of shredded mozzarella cheese.
Fold over tortilla and fry for about 30 seconds on each side.
While taco is cooking, add a teaspoon or two of broth.
When taco is a bit crisp on each side, remove tacos to a plate.
Serve Birria Tacos with a small bowl of broth for dipping. Add toppings to broth and enjoy.
1/2 cup of chopped onion
1/8 cup chopped fresh cilantro
Limes cut into wedges