Description
Elevate your taco night with tender, slow-cooked birria beef tacos packed with rich flavors and authentic taste.
Ingredients
- 2 lbs beef chuck roast
- 1 lb beef short ribs
- 2 cups beef broth
- 4-5 dried guajillo chiles
- 2-3 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp oregano
- 1/2 tsp cinnamon
- Salt and pepper to taste
- Corn tortillas
- Chopped cilantro and onion for garnish
- Lime wedges for serving
Instructions
- Soak the dried chiles in hot water for about 15 minutes until softened. Remove stems and seeds.
- In a blender, combine soaked chiles, beef broth, onion, garlic, cumin, oregano, cinnamon, salt, and pepper. Blend until smooth.
- In a slow cooker, place beef chuck roast and short ribs. Pour blended sauce over meat, coating well.
- Cover and cook on low for 8 hours or on high for 4 hours until meat is tender and easily shredded.
- Remove meat from cooker, shred with two forks, and return to sauce.
- Warm corn tortillas in a skillet, fill each with meat mixture, and garnish with chopped cilantro and onion. Serve with lime wedges.
Notes
For a spicier profile, add a few chipotle chiles. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican