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Slow Cooker Birria Tacos

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Tender, flavorful beef simmered with rich spices, perfect for delicious tacos.

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. Toast the chiles by removing the stems and seeds and toasting in a dry skillet over medium heat for 2-3 minutes until fragrant.
  2. Blend the toasted chiles, Roma tomatoes, quartered onion, whole garlic cloves, beef broth, vinegar, cumin, oregano, chili powder, salt, black pepper, allspice, and bay leaves until smooth.
  3. Sear the chuck roast, seasoned with salt and pepper, in a skillet over medium-high heat for 4-5 minutes per side until browned.
  4. Combine the seared meat and blended sauce in your slow cooker and set on low for 6-8 hours (or on high for about 4 hours).
  5. Shred the beef after it is tender, returning it to the slow cooker to absorb flavors.
  6. Prepare tacos by warming corn tortillas, adding beef mixture, and topping with shredded cheese until melted.
  7. Serve with fresh cilantro and chopped onions, alongside bowls of the rich broth for dipping.

Notes

For extra flavor, you can prepare the birria a day in advance. It tastes even better as the flavors meld overnight.

Nutrition

Find it online: https://www.nailzspa.com/birria-tacos-in-a-slow-cooker/

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