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Slow Cooked Beef Birria Tacos

These comforting beef birria tacos are slow-cooked to perfection, offering rich flavors and tender beef wrapped in corn tortillas, perfect for gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2 pounds beef chuck roast Look for well-marbled pieces for best flavor and tenderness.
  • 1 onion chopped onion
  • 3 cups beef broth Ensure it covers the meat for juiciness.
For the Sauce
  • 2 pieces dried guajillo chiles Toast and soak before blending.
  • 2 pieces dried ancho chiles Toast and soak before blending.
  • 4 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt Adjust depending on taste.
For Assembly
  • pieces corn tortillas
  • cup chopped cilantro For garnish.
  • cup chopped onions For garnish.
  • pieces lime wedges For garnish.

Method
 

Preparation
  1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 3-5 minutes until fragrant, then soak in hot water for 15-20 minutes.
  2. Drain the softened chiles and blend with garlic, cumin, oregano, black pepper, and salt, adding some soaking water for a smooth consistency.
  3. In the slow cooker, place the beef chuck roast and chopped onion, pour the blended sauce over, and add beef broth.
Cooking
  1. Set the slow cooker to low and cook for 8 hours, checking occasionally.
  2. Once cooking is complete, shred the beef with two forks and return it to the pot to soak up flavors.
Assembly
  1. Warm the corn tortillas and fill each with shredded beef, topping with chopped cilantro, onions, and lime wedges.
  2. Serve immediately for the best flavor.

Notes

Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months. Reheat on the stovetop or in the microwave.