Slow Cooker Birria Tacos
Slow Cooker Birria Tacos offer a flavorful and satisfying meal experience, combining tender beef and aromatic spices, perfect for any gathering or family dinner.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves approximately 6 people (12 tacos) 1x
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs chuck roast
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 dried guajillo chiles, seeds removed and soaked
- 2 tsp cumin
- 2 tsp oregano (preferably Mexican)
- 2 cups low-sodium beef broth
- 2 tbsp lime juice
- Corn tortillas, for serving
- Fresh cilantro, chopped
- Diced onions
- Lime wedges
Instructions
- Prepare Your Ingredients: Chop onion and garlic. Soak guajillo chiles in hot water for about 15 minutes until soft.
- Blend the Sauce: In a blender, combine softened guajillo chiles (stems removed), onion, garlic, cumin, oregano, and 1 cup of beef broth. Blend until smooth.
- Sear the Beef: Heat oil in a skillet over medium-high heat. Season chuck roast with salt and pepper and sear on all sides until browned.
- Slow Cook: Place seared beef in the slow cooker. Pour the blended sauce over it and add remaining beef broth. Cover and cook on low for about 8 hours or high for 4 hours until fork-tender.
- Shred the Beef: Remove beef from the slow cooker and shred using two forks. Mix shredded beef back into the juices.
- Assemble Your Tacos: Warm corn tortillas in a skillet until pliable. Fill each tortilla with shredded birria meat and top with diced onions, fresh cilantro, and a squeeze of lime juice.
- Serve: Plate your tacos and drizzle with consommé for dipping.
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg