Description
A delicious and easy recipe for authentic birria tacos made with slow-cooked shredded beef, perfect for any taco lover.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp black pepper
- Salt to taste
- 2 bay leaves
- Fresh cilantro, for garnish
- Corn tortillas
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, garlic, onion, cumin, oregano, black pepper, and a bit of the soaking water. Blend until smooth.
- Place the beef chuck roast in the slow cooker and pour the blended sauce over it. Add the beef broth, bay leaves, and salt.
- Cover and 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.
- Serve the shredded beef in warm corn tortillas, garnished with fresh cilantro.
Notes
- For extra flavor, marinate the beef in the sauce overnight before cooking.
- Serve with a side of consomé for dipping.
- Feel free to add toppings like diced onions, lime, and avocado.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg