Description
A delicious and authentic recipe for birria tacos made with slow-cooked shredded beef, perfect for any taco lover.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 cups beef broth
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 2 bay leaves
- 12 corn tortillas
- Chopped cilantro, for serving
- Diced onion, for serving
- Lime wedges, for serving
Instructions
- In a skillet, toast the dried chiles until fragrant, then soak them in hot water for 15 minutes.
- In a blender, combine the soaked chiles, beef broth, onion, garlic, cumin, oregano, black pepper, and salt. Blend until smooth.
- Place the beef chuck roast in the slow cooker and pour the blended sauce over it. Add bay leaves.
- Cook on low for 8 hours or until the beef is tender and shreds easily.
- Remove the beef from the slow cooker and shred it with two forks.
- Heat the corn tortillas on a skillet and fill them with the shredded beef.
- Top with chopped cilantro and diced onion, and serve with lime wedges.
Notes
- For extra flavor, marinate the beef in the sauce overnight before cooking.
- Serve with a side of consomé (broth) for dipping.
- Adjust the spice level by adding more or fewer chiles.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg