Description
Delicious birria tacos featuring tender, slow-cooked beef enveloped in warm corn tortillas, enhanced by earthy spices and fresh toppings.
Ingredients
Scale
- 2 lbs beef (chuck roast or short rib)
- 2 cups beef broth
- 3 dried guajillo chiles, seeds removed
- 2 dried ancho chiles, seeds removed
- 1 onion, chopped
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp thyme
- Salt and pepper to taste
- Corn tortillas
- Chopped onion and cilantro for serving
- Lime wedges for serving
Instructions
- In a pot, soak the dried chiles in hot water for about 15 minutes until they are softened.
- Drain the chiles, then blend them with beef broth, chopped onion, garlic, cumin, oregano, thyme, salt, and pepper to make the sauce.
- In your Crock Pot, add the beef and pour the sauce over the top.
- Cook on low for 8-10 hours or until the beef is tender and easily shreds.
- Shred the beef with two forks and mix it back into the sauce.
- Serve the birria in corn tortillas, topped with chopped onion and cilantro, and a squeeze of lime.
Notes
Feel free to adjust the seasoning levels to your taste. Add toppings like spicy salsa for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: birria tacos, Mexican food, slow-cooked beef, traditional recipe, comfort food
