Description
Delicious and savory beef tacos made with slow-cooked birria, perfect for family dinners or casual gatherings.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chiles, stems removed
- 2 dried ancho chiles, stems removed
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- 4 cups beef broth
- Corn tortillas
- Chopped cilantro and onion for serving
- Lime wedges for serving
Instructions
- Toast the dried chiles for a few minutes until fragrant, then soak them in hot water for 15 minutes.
- Combine the soaked chiles, garlic, onion, cumin, oregano, and a bit of the soaking liquid in a blender; blend until smooth.
- Place the beef chuck roast in the Crock Pot and pour the chile mixture over it. Add the bay leaf and beef broth.
- Cook on low for 480 minutes or until the meat is tender and shreds easily.
- Remove the meat, shred it with two forks, and return it to the sauce.
- Warm the corn tortillas, fill them with the birria, and serve with chopped cilantro, onion, and lime wedges.
Notes
Let the beef marinate in the sauce for a few hours before cooking for enhanced flavor. Consider doubling the recipe for leftovers.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Birria Tacos, Crock Pot, Mexican Tacos, Slow Cooked Tacos