Slow Cooker Birria Tacos
Enjoy tender, flavorful shredded beef in warm corn tortillas with a rich, aromatic sauce, perfect for gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast Look for cuts with good marbling.
- 4 cups beef broth Used to simmer dried peppers and create the sauce.
- 3 dried guajillo peppers Provide a rich flavor.
- 2 dried ancho peppers Add depth to the sauce.
- 1 medium onion, chopped Adds flavor to the sauce.
- 4 cloves garlic, minced Fresh garlic enhances the flavor.
- 1 tablespoon apple cider vinegar Balances the flavors.
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika Adds smokiness.
- Salt and pepper to taste
- Corn tortillas For serving the tacos.
- Chopped onions and cilantro for garnish Enhances flavor and presentation.
Instructions
Preparation
- Remove the stems and seeds from the guajillo and ancho peppers.
- In a saucepan, combine these peppers with the beef broth and bring to a gentle simmer over medium heat.
- Simmer the mixture for 15-20 minutes until the peppers are softened.
- Place the softened peppers in a blender, along with the simmered beef broth, chopped onion, minced garlic, apple cider vinegar, ground cumin, dried oregano, smoked paprika, salt, and pepper.
- Blend until smooth to create the sauce.
Cooking
- Place the beef chuck roast in the slow cooker and pour the smooth pepper sauce over it, ensuring it is well-coated.
- Set the slow cooker to low and cook for about 8 hours.
Serving
- After 8 hours, shred the beef in the slow cooker using two forks.
- Heat the corn tortillas in a dry skillet until warm and pliable.
- Fill tortillas with the shredded beef mixture. Top with freshly chopped onions and cilantro.
- Serve with small bowls of reserved broth for dipping.
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Notes
For extra flavor, let the shredded beef sit in the sauce for an additional 10-15 minutes before serving. You can prepare the sauce the night before and store it in the refrigerator for convenience.