Description
Savor the rich flavors of traditional Mexican cuisine with these Slow Cooker Birria Tacos. Tender beef is slow-cooked in a fragrant blend of spices, then served in warm tortillas with fresh toppings. Perfect for gatherings or a cozy family dinner, this dish promises an explosion of flavor in every bite. Enjoy it dipped in savory consomé for a truly authentic experience.
Ingredients
Scale
- 3 lbs chuck roast, cut into large chunks
- 4 dried guajillo peppers, seeds removed
- 1 medium onion, chopped
- 4 garlic cloves
- 2 tsp ground cumin
- 3 cups low-sodium beef broth
- Juice of 2 limes
- Corn tortillas for serving
Instructions
- Season the chuck roast with salt and pepper. Sear in a hot skillet until browned on all sides.
- Soak guajillo peppers in hot water for 15 minutes. Blend softened peppers with onion, garlic, cumin, and beef broth until smooth.
- Place seared meat in the slow cooker and pour the sauce over it. Ensure meat is covered; add more beef broth if needed.
- Cook on low for 8 hours or high for 4 hours until the meat shreds easily.
- Shred the meat and mix it back into the sauce. Serve in warmed corn tortillas topped with onions and cilantro, drizzled with lime juice.
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - Let the cooked meat rest before shredding to keep it juicy. - Prepare birria ahead of time; flavors improve overnight. - For added heat, blend extra dried chiles into the sauce.