Slow Cooker Birria Tacos
Indulge in the heartwarming flavors of Slow Cooker Birria Tacos, a culinary delight that blends tender, slow-cooked beef with aromatic spices and fresh tortillas. Each bite offers a burst of rich flavor, perfect for gatherings or cozy nights at home. Serve these tacos with a side of savory consomé for an unforgettable dining experience that will leave everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs chuck roast
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 2 tsp cumin powder
- 1 cup fresh cilantro, chopped (for garnish)
- 12 corn tortillas
Instructions
- Prepare the Chiles: Remove stems and seeds from guajillo and ancho chiles. Soak them in hot water for about 15 minutes until softened.
- Blend the Sauce: In a blender, combine soaked chiles, onion, garlic, cumin powder, bay leaves, and salt. Add some soaking liquid to blend until smooth.
- Sear the Meat: Heat oil in a skillet over medium-high heat. Season chuck roast with salt and pepper; sear on all sides until browned (4-5 minutes). Transfer to the slow cooker.
- Combine Ingredients: Pour blended sauce over seared meat in the slow cooker. Add broth until meat is halfway covered.
- Slow Cook: Cover and cook on low for about 8 hours or high for approximately 4 hours until meat is fork-tender.
- Assemble Tacos: Shred meat using two forks, fill warmed tortillas with shredded beef, and top with cilantro. Serve with broth on the side for dipping.
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg