Description
Savor the mouthwatering flavors of Slow Cooker Birria Tacos. This dish features tender beef immersed in a rich blend of spices, perfect for any gathering or cozy night in.
Ingredients
Scale
- 2 lbs chuck roast
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 3 cups low-sodium beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 10 corn tortillas
- Fresh cilantro, chopped (for garnish)
- Onion, diced (for garnish)
Instructions
- Cut the chuck roast into large chunks. Season generously with salt and pepper.
- In a skillet over medium heat, sauté diced onions until translucent. Add minced garlic towards the end to avoid burning.
- Briefly toast guajillo and ancho chiles in the same skillet until fragrant (about 1-2 minutes). Remove from heat and soak in hot water for about 15 minutes until soft.
- Combine soaked chiles (stems removed), sautéed onions and garlic, beef broth, cumin, and oregano in a blender. Blend until smooth.
- Place seasoned chuck roast into the slow cooker. Pour the blended sauce over it. Cook on low for about 8 hours or on high for about 4 hours until fork-tender.
- Once cooked, shred the meat using two forks. Warm tortillas on a skillet or directly over flames if adventurous! Fill each tortilla with shredded birria and top with chopped onion and cilantro.
- Drizzle with some of the sauce left in the slow cooker for added flavor.
Nutrition
- Serving Size: 1 taco (approx. 150g)
- Calories: 290
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
Keywords: - For extra depth of flavor, consider adding smoked paprika or lime juice to the sauce. - You can substitute chuck roast with brisket if desired.