Description
Slow-cooked birria tacos with tender meat and rich broth.
Ingredients
Scale
- 2 lbs beef chuck roast
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 4 cups beef broth
- 2 bay leaves
- 12 corn tortillas
- 1 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Remove stems and seeds from dried chilies. Soak in hot water for 10 minutes.
- Blend soaked chilies, onion, garlic, cumin, oregano, and salt with 1 cup beef broth.
- Place beef in crock pot. Pour blended sauce over meat.
- Add remaining beef broth and bay leaves.
- Cook on low for 8 hours or high for 4 hours.
- Shred cooked meat with forks.
- Dip tortillas in broth and fry in skillet.
- Fill tortillas with meat and fold.
- Serve with cilantro, lime, and extra broth.
Notes
- Use gloves when handling chilies.
- Skim fat from broth before serving.
- Store leftovers in fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
Keywords: birria tacos, crock pot birria, Mexican tacos, slow cooker tacos