Description
Learn how to make authentic birria tacos with this easy slow cooker shredded beef recipe. Perfect for a flavorful and tender taco filling.
Ingredients
Scale
- 3 lbs beef chuck roast
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 2 bay leaves
- Corn tortillas
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Remove stems and seeds from dried chilies. Soak in hot water for 10 minutes.
- Blend soaked chilies, onion, garlic, cumin, oregano, paprika, salt, and pepper into a smooth paste.
- Place beef chuck roast in the slow cooker. Spread the chili paste over the beef.
- Add beef broth and bay leaves. Cover and cook on low for 8 hours.
- Shred the beef using two forks. Discard bay leaves.
- Heat corn tortillas on a skillet. Dip each tortilla in the birria broth.
- Fill tortillas with shredded beef. Serve with cilantro, lime wedges, and extra broth for dipping.
Notes
- For extra flavor, sear the beef before slow cooking.
- Adjust chili quantity for desired spice level.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Keywords: birria tacos, slow cooker beef, Mexican recipe, shredded beef tacos