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Slow Cooker Birria Tacos

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Indulge in soul-warming slow cooker birria tacos, bursting with flavor and perfect for cozy dinners.

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, such as Monterey Jack or Oaxaca cheese)
  • Cilantro and chopped white onions (for serving)

Instructions

  1. Begin by toasting the dried guajillo, ancho, and arbol chiles in a dry skillet over medium heat for about 1-2 minutes.
  2. Combine the soaked chiles, tomatoes, quartered onion, whole garlic cloves, beef broth, white vinegar, cumin, oregano, chili powder, salt, black pepper, allspice, and bay leaves in a blender.
  3. Add the chuck roast to the bottom of your slow cooker and pour the blended sauce over the meat.
  4. Once the beef is cooked, carefully remove it from the slow cooker and shred using two forks.
  5. In a skillet, lightly toast the corn tortillas over medium heat until warm.
  6. Place a generous amount of shredded beef in the center of each tortilla and top with cheese, cilantro, and onions.
  7. Serve the tacos immediately with extra broth on the side for dipping.

Notes

For a richer sauce, you can add a tablespoon of tomato paste to the blender. Substitute beef with chicken or jackfruit for a vegetarian version.

Nutrition

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

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