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Slow Cooker Beef Birria Tacos

Experience a flavor explosion with these savory Slow Cooker Beef Birria Tacos, featuring tender beef infused with aromatic spices and wrapped in warm corn tortillas.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Beef and Marinade Ingredients
  • 2 lbs beef chuck roast
  • 3 pieces dried guajillo chiles
  • 3 pieces dried ancho chiles
  • 1 piece onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • to taste Salt and pepper
For Serving
  • pieces Corn tortillas For wrapping the beef
  • to taste Chopped onions and cilantro For topping
  • pieces Lime wedges For serving

Method
 

Preparation
  1. Remove the stems and seeds from the guajillo and ancho chiles. Heat a dry skillet over medium heat and lightly toast the chiles for about 2 minutes until they become fragrant.
  2. In a blender, combine the toasted chiles, chopped onion, minced garlic, beef broth, apple cider vinegar, cumin, oregano, salt, and pepper. Blend until it reaches a smooth consistency.
Cooking
  1. If desired, sear the beef chuck roast in a hot skillet until browned on all sides, about 4-5 minutes per side.
  2. Place the beef in your slow cooker and pour the chili marinade over it, ensuring the beef is well-coated. Set the slow cooker to low and let cook for 8 hours or on high for 4 hours until the beef is tender and easily shred.
Assembly
  1. Once cooked, shred the beef and serve it in warm corn tortillas. Top with chopped onions, cilantro, and a squeeze of fresh lime juice.

Notes

For substitutions, feel free to experiment with other dried chiles. The longer you cook the beef, the more tender it will be. Do not skip the toasting step for the chiles to enhance the flavor. To store, let the beef cool before transferring to an airtight container; it can last in the fridge for up to 4 days or in the freezer for up to 3 months.