Description
Delicious homemade birria tacos made with slow-cooked beef chuck roast, infused with warm spices and served in soft corn tortillas.
Ingredients
Scale
- 2 pounds beef chuck roast or lamb
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, quartered
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Chopped onion and cilantro for serving
- Lime wedges for serving
Instructions
- Toast the chiles in a dry skillet until fragrant, then soak in hot water for 15 minutes.
- Blend the soaked chiles, garlic, quartered onion, cumin, oregano, and a bit of soaking water to create a smooth chili paste.
- Season the beef chuck roast or lamb with salt and pepper.
- Layer the seasoned meat in the crock pot, adding the bay leaf and chili paste, then pour over the beef broth.
- Slow cook on low for 6-8 hours, until the meat is tender and shreddable.
- Assemble and serve the shredded meat in warm corn tortillas, topped with onions, cilantro, and lime juice.
Notes
Make sure to toast the chiles for a deeper flavor. For extra heat, add more chiles or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg