Slow Cooker Birria Tacos
Savory birria tacos filled with rich, marinated beef cooked slowly to perfection, served with corn tortillas and fresh toppings.
Ingredients
For the Birria
- 2 lbs beef chuck roast Recommended cut for tenderness and flavor.
- 1 cup beef broth
- 2 cups water
- 3 dried guajillo chiles Soaked prior to blending.
- 2 dried ancho chiles Soaked prior to blending.
- 4 cloves garlic
- 1 whole onion, quartered
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
For Serving
- Corn tortillas For wrapping the birria.
- Chopped onions For topping.
- Cilantro For topping.
- Lime wedges For serving.
Instructions
Preparation
- Soak the guajillo and ancho chiles in hot water for about 15 minutes to soften.
- Drain the softened chiles and place them in a blender. Add garlic, onion, cumin, oregano, salt, and black pepper. Blend until smooth.
Cooking
- Place the beef chuck roast in the slow cooker and pour the blended sauce over it.
- Add beef broth and water into the slow cooker.
- Cover and cook on low for 6-8 hours, or until the meat is tender and shreds easily.
Serving
- Shred the cooked meat in the sauce and mix well.
- Take a warm corn tortilla, fill it with the birria meat, and top with chopped onions and cilantro.
- Serve with lime wedges on the side.
Notes
For added indulgence, sprinkle cheese inside the taco before adding the meat. Options like Oaxaca or mozzarella work well. If desired, adjust spices to your taste or add jalapeños for heat.