Description
A flavorful recipe for traditional birria tacos, featuring tender, spiced beef wrapped in warm corn tortillas.
Ingredients
- 2 lbs beef chuck roast
- 2 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chiles, stems removed
- 2 dried ancho chiles, stems removed
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Corn tortillas
- Chopped onions and cilantro for serving
Instructions
- In a slow cooker, combine the beef roast, beef broth, chopped onion, minced garlic, and dried chiles.
- Season with cumin, oregano, salt, and pepper.
- Cover and cook on low for 8 hours or until the meat is tender.
- Remove the beef, shred it with two forks, and return it to the slow cooker.
- Serve the shredded meat in corn tortillas, topped with chopped onions and cilantro.
Notes
Toast the dried chiles briefly before using for enhanced flavor. Adjust seasoning to your preference, and remember that leftovers freeze well.