Savor mouthwatering Birria Tacos made effortlessly in a slow cooker Discover the craveworthy flavors that will keep you coming back for more
Ingredients
Scale
3 lbs of beef chuck roast
4 dried guajillo chilis
2 dried ancho chilis
1 onion, chopped
4 cloves of garlic, minced
2 bay leaves
1 tsp of cumin
1 cup of beef broth
2 tbsp of apple cider vinegar
Salt and pepper to taste
12 corn tortillas
1–2 jalapeños, sliced (optional)
Cilantro stems (optional)
Additional spices like oregano or smoked paprika (optional)
Fresh cilantro for garnish
Diced onions for garnish
Lime wedges for garnish
Radish slices for garnish
Instructions
Prepare the chilis: Remove the stems and seeds from the dried chilis. Soak them in hot water for about 15 minutes until soft.
Create the sauce: In a blender, combine the soaked chilis, minced garlic, onion, cumin, vinegar, and a pinch of salt. Blend until smooth, adding a little water if necessary.
Prepare the meat: In a large bowl, season the beef chuck roast with salt and black pepper. Sear it in a hot skillet for about 3-4 minutes on each side until browned.
Combine in the slow cooker: Place the seared beef in the slow cooker and pour the chili sauce over it. Add beef broth, bay leaves, and any optional ingredients. Stir to combine.
Cook: Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and easily pulls apart with a fork.
Shred the meat: Remove the meat from the cooker, shred it with two forks, and return it to the pot, mixing it with the sauce.
Warm the tortillas: Heat the corn tortillas on a skillet until they are warm and slightly crispy.
Assemble the tacos: Spoon the shredded birria onto each tortilla, then top with diced onions and cilantro. Serve with lime wedges and the remaining broth for dipping.
