Description
Indulge in rich, flavorful birria tacos made with tender beef, enveloped in crispy corn tortillas and topped with fresh garnishes.
Ingredients
Scale
- 2 lbs beef chuck roast
- 3–4 dried guajillo peppers
- 2–3 dried ancho peppers
- 4 cloves garlic
- 1 onion, chopped
- 2 tsp cumin
- 2 tsp oregano
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Chopped onions and cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Toast the guajillo and ancho peppers in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Remove stems and seeds from the peppers and blend with garlic, chopped onion, cumin, oregano, and beef broth until smooth.
- Season beef chuck roast with salt and pepper, then place in the Crock Pot and cover with the blended sauce.
- Slow cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and shreds easily.
- Shred the beef into the sauce using two forks.
- Warm corn tortillas and fill each with the shredded beef mixture, topping with onions and cilantro, and serve with lime wedges.
Notes
For extra flavor, consider adding cheese or spicy elements to your tacos. This dish can be made a day in advance for even better flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: birria tacos, Mexican cuisine, comfort food, slow cooker, festive dining