Description
Delicious Slow Cooker Birria Tacos made with tender, slow-cooked beef, spices, and fresh toppings in warm corn tortillas.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 dried guajillo peppers
- 2 dried ancho peppers
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Chopped onions and cilantro for garnish
Instructions
- Toast the guajillo and ancho peppers in a dry skillet over medium heat until fragrant. Soak in warm water for 15 minutes, then drain and blend with water to create a smooth paste.
- Place the beef chuck roast in the slow cooker and season with salt, pepper, cumin, and oregano.
- Scatter the chopped onion and minced garlic over the beef, then add the bay leaf and the blended pepper paste.
- Pour in the beef broth, covering the meat completely.
- Cover and set the slow cooker on low for 6-8 hours until the meat is fork-tender.
- Remove the beef and shred it with two forks.
- Serve the shredded beef in warm corn tortillas, topped with chopped onions and cilantro.
Notes
If short on time, consider using an Instant Pot for quicker cooking. Prepare the beef a day ahead to deepen the flavors.
Nutrition
- Serving Size: 2 tacos
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg