Description
A delicious and easy recipe for Mexican Birria Tacos made in a slow cooker, perfect for gatherings and family meals.
Ingredients
Scale
- 3 pounds beef chuck roast, cut into large chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 can (14 ounces) diced tomatoes
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
- 12 corn tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Sliced radishes (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the beef chunks and sear on all sides until browned, about 5-7 minutes. Transfer the beef to the slow cooker.
- In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes. Transfer to the slow cooker with the beef.
- In a blender, combine the beef broth, diced tomatoes, guajillo chiles, ancho chiles, cumin, oregano, smoked paprika, salt, and black pepper. Blend until smooth.
- Pour the blended sauce over the beef in the slow cooker. Add the bay leaves and stir to combine.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded.
- Once cooked, remove the beef from the slow cooker and shred it using two forks. Discard the bay leaves. Return the shredded beef to the sauce and stir to combine.
- To assemble the tacos, heat the corn tortillas in a dry skillet over medium heat until warm. Fill each tortilla with the shredded beef mixture, and top with chopped cilantro and sliced radishes.
- Serve with lime wedges on the side for squeezing over the tacos.
Notes
- For extra flavor, add a splash of apple cider vinegar to the sauce before blending.
- If you prefer a spicier kick, add a couple of chipotle peppers in adobo sauce to the blender with the other ingredients.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg