Description
Delicious slow-cooked birria tacos made with tender beef and flavorful spices.
Ingredients
Scale
- 3 pounds beef chuck roast, cut into large chunks
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried pasilla chile, stems and seeds removed
- 1 medium onion, quartered
- 4 cloves garlic
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups beef broth
- 12 corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- ½ cup chopped fresh cilantro
- ½ cup diced white onion
- Lime wedges for serving
Instructions
- Prepare the Chiles: Start by placing the dried chiles in a bowl and covering them with hot water. Let them soak for about 10 minutes until softened. This step always feels like the beginning of something special, as the chiles release their deep red color and earthy fragrance.
- Blend the Sauce: Drain the softened chiles and add them to a blender along with onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, smoked paprika, salt, pepper, and beef broth. Blend until smooth. The sauce should be thick, rich, and beautifully red.
- Slow Cook the Beef: Place the beef chunks into the slow cooker and pour the chile sauce over the top. Add the bay leaves. Cover and cook on low for 8–9 hours or high for 4–5 hours. As it cooks, your home will fill with the unmistakable aroma of authentic birria.
- Shred the Meat: Once the beef is fall-apart tender, remove it from the slow cooker and shred it with two forks. Return the shredded meat to the sauce so it can soak up even more flavor. This is what makes Crock Pot Birria Tacos so irresistible.
- Assemble the Tacos: Heat a skillet over medium heat. Dip a corn tortilla into the flavorful consommé from the slow cooker. Place it in the skillet, sprinkle cheese on one side, and add shredded beef. Fold the tortilla and cook until crispy on both sides and the cheese melts.
- Serve and Dip: Serve the tacos hot, topped with fresh cilantro and diced onion. Pour some of the rich broth into small bowls for dipping. A squeeze of lime brightens every bite.
Notes
- This recipe is perfect for gatherings and makes great leftovers.
- Adjust the spice level by adding more or fewer chiles according to your taste.
- Prep Time: 20 minutes
- Cook Time: 8-9 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg