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Spicy Slow-Cooked Mexican Birria Tacos

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These Spicy Slow-Cooked Mexican Birria Tacos offer rich flavors and tender beef, wrapped in warm corn tortillas. Perfect for gatherings or dinner, they're a crowd-pleasing dish bursting with Mexican vibrance.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 tacos
Course: Dinner, Main Course, Taco
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Beef Marinade
  • 3 lbs beef chuck roast, cut into large chunks
  • 2 pieces dried guajillo chiles, stemmed and seeded
  • 2 pieces dried ancho chiles, stemmed and seeded
  • 2 pieces dried chipotle chiles, stemmed and seeded
  • 3 cloves garlic, minced
  • 1 large white onion, chopped
  • 2 cups beef broth
  • 1 cup water
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
For Assembly
  • Corn tortillas For serving
  • Chopped fresh cilantro, for garnish
  • Diced onion, for garnish
  • Lime wedges, for serving

Method
 

Preparation
  1. Toast the chiles in a skillet over medium heat for about 1-2 minutes until aromatic, being careful not to burn them.
  2. Soak the toasted chiles in a bowl covered with hot water for about 15 minutes until softened.
  3. In a blender, combine the soaked chiles, minced garlic, chopped onion, cumin, oregano, cinnamon, cloves, apple cider vinegar, and a pinch of salt. Blend until smooth.
  4. In a slow cooker, add the beef chunks and pour the marinade over the beef, thoroughly coating all pieces. Add the beef broth and water, stirring gently.
Cooking
  1. Cover the slow cooker and cook on low for 8 hours or high for 4-5 hours until the meat is tender and shreds easily with a fork.
  2. Remove the beef from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker, mixing it well with the sauce.
Serving
  1. Preheat a skillet over medium heat, lightly oil it, and warm the corn tortillas.
  2. Serve the shredded birria on the warmed tortillas, garnished with chopped cilantro and diced onion. Squeeze lime juice over the tacos to enhance the flavor.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 4gSugar: 2g

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
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