Description
Discover how to make the most delicious and authentic Birria Tacos using a slow cooker. These juicy, tender tacos are flavored with rich spices and beef, perfect for family dinners or gatherings. Easy to prepare with a flavorful chili paste and slow-cooked beef, this recipe delivers a true Mexican culinary experience in every bite.
Ingredients
Scale
- 2 lbs beef short ribs or chuck roast, cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 bay leaves
- Salt and pepper to taste
- 2 cups beef broth
- Corn tortillas
- Optional toppings: chopped onions, cilantro, lime
Instructions
- Remove stems and seeds from dried chilies. Soak them in hot water for 15 minutes, then blend with garlic, onion, cumin, and oregano until smooth to make the chili paste.
- Place beef chunks into the crockpot. Pour chili paste, beef broth, bay leaves, salt, and pepper over the beef. Cover and cook on low for 6-8 hours until tender and falling apart.
- Remove beef from the crockpot and shred with two forks. Mix the shredded beef back into the cooking liquid for maximum flavor.
- Heat tortillas on a skillet or griddle. Dip each tortilla into the beef broth, fill with shredded beef, fold, and cook until crispy on each side. Serve with cilantro, chopped onions, and lime.
Notes
- Ensure chilies are soaked properly to blend smoothly.
- Use beef broth for an authentic flavor base.
- Dip tortillas in broth before grilling for juicier tacos.
- Shred beef well for juicy, tender bites.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg