Ingredients
Scale
- 2 pounds beef chuck roast, cut into large chunks
- 5 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 onion, quartered
- 6 cloves garlic, peeled
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 cups beef broth
- Salt and pepper to taste
- 12 corn tortillas
- Fresh cilantro, chopped (for serving)
- Lime wedges (for serving)
You can substitute the chiles with other mild dried chiles if necessary, and for a spicier kick, add a couple of chipotle peppers in adobo sauce to the mix.
Instructions
- Start by soaking the dried chiles in hot water for about 15 minutes, until they are soft and pliable.
- In a blender, combine the softened chiles, onion, garlic, apple cider vinegar, cumin, and oregano. Blend until smooth, adding a bit of the soaking water if needed to help blend.
- Season the beef chunks with salt and pepper, then place them in the slow cooker.
- Pour the chile sauce over the beef, ensuring all pieces are well-coated.
- Add the bay leaf and beef broth to the slow cooker.
- Cover and cook on low for 8 hours or until the beef is tender and can be easily shredded with a fork.
- Once cooked, remove the bay leaf and shred the beef directly in the slow cooker, mixing it with the juices.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
- Fill each tortilla with the shredded birria beef and top with fresh cilantro and a squeeze of lime juice.
Remember to taste as you go; everyone’s palate is different, and some might crave a bit more salt or spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Slow Cooker Birria Tacos Recipe, recipe, cooking, food