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Try SavoraSlow Cooker Birria Tacos
Tender, flavorful, and oh-so-delicious, these slow cooker birria tacos are a guaranteed crowd-pleaser! The slow cooking process makes the beef incredibly tender, and the rich, spicy broth is perfect for dipping. Get ready for a taco night upgrade!
Ingredients
- Beef chuck roast2 lbs
- Dried guajillo peppers6 oz
- Dried ancho peppers2 oz
- Onion1
- Garlic cloves4
- Cinnamon stick1
- Cumin seeds1 tsp
- Dried oregano1 tsp
- Beef broth4 cups
- Apple cider vinegar2 tbsp
- Bay leaves2
- Corn tortillas12
- Shredded Oaxaca cheese4 oz
- Cilantro1/4 cup
- Lime wedges1
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil1 tbsp
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Learn MoreMethod
Rehydrate the dried peppers: Remove the stems and seeds from the guajillo and ancho peppers. Place them in a bowl and cover with hot water. Let them soak for 20-30 minutes, or until softened.
Sear the beef: Season the chuck roast with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until browned. This step adds great flavor!
Blend the sauce: Drain the soaked peppers, reserving about 1 cup of the soaking liquid. In a blender, combine the peppers, onion, garlic, cinnamon stick, cumin seeds, oregano, beef broth, apple cider vinegar, and salt. Blend until smooth.
Slow cook the birria: Place the seared beef in a slow cooker. Pour the blended sauce over the beef. Add the bay leaves. Cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is very tender and easily shreds.
Shred the beef: Remove the beef from the slow cooker and shred it with two forks. Skim any excess fat from the surface of the broth.
Assemble the tacos: Dip corn tortillas in the birria broth. Place the dipped tortillas on a griddle or skillet over medium heat. Add shredded beef and Oaxaca cheese to each tortilla. Fold the tortillas in half and cook until the cheese is melted and the tortillas are crispy.
Serve: Garnish the birria tacos with chopped cilantro and serve with lime wedges for squeezing.
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