Birria Tacos
Delicious and tender birria tacos made using a slow cooker, perfect for sharing with friends and family.
Ingredients
Meat & Broth
- 2 lbs beef chuck roast Choose a well-marbled cut for better flavor.
- 2 cups beef broth
Chiles & Spices
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 tsp ground cumin
- 1 tsp oregano
- 1 can chipotle peppers in adobo sauce
- 1 to taste Salt and pepper
Vegetables
- 1 onion, chopped
- 4 cloves garlic, minced
Taco Components
- pieces Corn tortillas For the tacos.
- cups Cheese (e.g., Oaxaca or mozzarella) For filling.
- cups Fresh pico de gallo For topping.
- sprigs Cilantro For garnish.
- pieces Lime For serving.
Instructions
Preparation
- Gather all your ingredients. Chop the onion and mince the garlic.
Cooking
- Place the beef chuck roast into the slow cooker. Add guajillo chiles, ancho chiles, chopped onion, minced garlic, ground cumin, oregano, beef broth, chipotle peppers, salt, and pepper.
- Cover the slow cooker and set it to low for 8 hours.
Assembly
- After cooking, take the beef out of the slow cooker and shred it into bite-sized pieces.
- Mix the shredded beef with the braising liquid for enhanced flavor.
- Heat a skillet over medium heat. Dip each corn tortilla into the braising broth for a few seconds.
- Fill each tortilla with the shredded beef and cheese, then pan fry until the tortillas are crispy and the cheese is melted.
- Serve the tacos hot with pico de gallo, chopped cilantro, and a squeeze of lime, with remaining braising liquid on the side.
Notes
For the best flavors, do not rush the slow cooking process. Adjust spice levels to your preference.