Savor the bold flavors of spicy, slow-cooked Mexican birria tacos. Enjoy this delectable recipe that brings a taste of tradition to your table!
Ingredients
Scale
3 lbs of chuck roast, cut into large chunks
5 dried guajillo peppers, stems and seeds removed
3 dried ancho peppers, stems and seeds removed
4 cloves of fresh garlic, peeled
1 medium onion, quartered
1 teaspoon of ground cumin
1 teaspoon of ground oregano
1 teaspoon of cinnamon
2 teaspoons of salt, adjust to taste
1 teaspoon of black pepper
4 cups of beef broth
1 tablespoon of apple cider vinegar
2 bay leaves
Taco tortillas, for serving
Chopped onion and fresh cilantro, for garnish
Lime wedges, for serving
Instructions
In a dry skillet over medium heat, toast the guajillo and ancho peppers for about 1-2 minutes until fragrant.
Place the toasted peppers in a bowl and cover them with hot water. Let them soak for about 15-20 minutes until softened.
In a blender, add the soaked peppers, garlic, onion, cumin, oregano, cinnamon, salt, black pepper, and apple cider vinegar. Pour in 1 cup of the beef broth and blend until completely smooth.
In a large skillet over medium-high heat, sear the chunks of chuck roast on all sides until nicely browned, about 4-5 minutes per side.
Transfer the sautéed beef to a slow cooker. Pour the blended sauce over the meat, add the remaining beef broth, and toss in the bay leaves. Cover and cook on low for 8-10 hours or on high for 4-5 hours until the meat is fork-tender.
Once cooked, remove the beef and shred it with two forks. Discard any large chunks of fat and the bay leaves.
Heat your tortillas in a dry pan until warm and pliable. Fill them with a generous amount of the shredded birria and top with chopped onion and cilantro.
Notes
Experience the warm comfort of Spicy Slow-Cooked Mexican Birria Tacos, bursting with rich flavors and perfect for any gathering.
