Description
Enjoy hearty and flavorful Slow Cooker Birria Tacos with tender beef and a rich sauce wrapped in warm tortillas.
Ingredients
Scale
- 8 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 1 piece dried arbol chile
- 3 large Roma tomatoes
- 1 medium onion (quartered)
- 6 cloves garlic
- 3 cups beef broth
- 2 tablespoons white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon oregano (preferably Mexican oregano)
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon allspice
- 3 pieces bay leaves
- 3 to 5 pounds chuck roast
- Yellow or white corn tortillas
- Shredded cheese (Monterey Jack or Oaxaca)
- Cilantro and chopped white onions (for serving)
Instructions
- Remove the stems and seeds from the dried chiles.
- Add the chiles with the Roma tomatoes, onion, and garlic into a pot.
- Cover with water and bring to a boil. Let it simmer for about 10 minutes until the chiles are softened.
- Drain the mixture and add it to a blender.
- Add the beef broth, white vinegar, ground cumin, oregano, chili powder, salt, black pepper, allspice, and bay leaves. Blend until smooth.
- Place the chuck roast in the slow cooker. Pour the blended sauce over the beef.
- Cover and cook on low for 480 minutes or until the beef is tender and easily shredded.
- Once the beef is cooked, shred it with two forks.
- Heat the tortillas on a skillet, and fill them with the shredded beef and some melted cheese.
- Serve with cilantro and chopped onions.
Notes
For extra flavor, marinate the beef overnight in a bit of the sauce before cooking. You can also make a vegetarian version using jackfruit or mushrooms.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg