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Slow Cooker Birria Tacos

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Experience the vibrant flavors of Mexico with these Slow Cooker Birria Tacos, featuring tender beef enveloped in spices and wrapped in soft tortillas.

Ingredients

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  • 8 pieces dried guajillo chiles
  • 2 pieces dried ancho chiles
  • 1 piece dried arbol chile (add more for more heat)
  • 3 large Roma tomatoes
  • 1 medium white or yellow onion (quartered, peeled, and trimmed of root ends)
  • 6 cloves garlic (peeled but left whole)
  • 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 (use half for finely ground)
  • 1/4 teaspoon allspice
  • 3 pieces bay leaves
  • 3 to 5 pounds bone-in or boneless chuck roast
  • Yellow or white corn tortillas
  • Shredded cheese (for melting: Monterey Jack or Oaxaca cheese)
  • Cilantro and chopped white onions (for serving)

Instructions

  1. Prepare the Chiles: Start by removing the stems and seeds from the guajillo, ancho, and arbol chiles. In a medium skillet over medium heat, toast the chiles for about 2-3 minutes until they become fragrant, but be careful not to burn them!
  2. Blend the Sauce: In a blender, combine the toasted chiles, Roma tomatoes, quartered onion, garlic, beef broth, white vinegar, ground cumin, oregano, chili powder, salt, black pepper, allspice, and bay leaves. Blend until smooth.
  3. Cook the Beef: Place the chuck roast in your slow cooker. Pour the blended sauce over the meat, ensuring it’s well-coated. Cover and cook on low for 8 hours or until the beef is fork-tender.
  4. Shred the Beef: Once cooked, carefully remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker, mixing it well with the sauce for maximum flavor.
  5. Heat the Tortillas: In a skillet over medium heat, warm the corn tortillas until they become pliable.
  6. Assemble the Tacos: To assemble your tacos, place a generous amount of the shredded birria and some melted cheese onto each tortilla. Add chopped onions and cilantro on top for that authentic touch.
  7. Serve and Enjoy: Serve your tacos with a small bowl of the birria broth for dipping. Enjoy each bite!

Notes

These tacos can be stored in an airtight container in the fridge for up to 4 days. Reheat before serving. For a quicker option, use shredded rotisserie chicken and mix it with the sauce.

Nutrition

Find it online: https://lunarecipez.com/birria-tacos-slow-cooker/

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