Description
Experience the rich, bold flavors of authentic Mexican cuisine with this Spicy Slow-Cooked Birria Tacos recipe. Tender beef chuck roast is slow-cooked in a vibrant marinade made from a blend of dried guajillo, ancho, and chipotle chiles, aromatic spices, and beef broth until it melts in your mouth. Served on warm corn tortillas and garnished with fresh cilantro, diced onion, and lime wedges, these tacos deliver a perfect balance of smoky, spicy, and tangy flavors that will satisfy your cravings for comfort food with a spicy kick.
Ingredients
Scale
Meat and Broth
- 3 lbs beef chuck roast, cut into large chunks
- 2 cups beef broth
- 1 cup water
Chiles and Marinade
- 2 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried chipotle chiles, stemmed and seeded
- 3 cloves garlic, minced
- 1 large white onion, chopped
- 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
Serving
- Corn tortillas
- Chopped fresh cilantro, for garnish
- Diced onion, for garnish
- Lime wedges, for serving
Instructions
- Toast the Chiles: In a skillet over medium heat, toast the dried guajillo, ancho, and chipotle chiles for about 1-2 minutes or until fragrant, taking care not to burn them.
- Soften the Chiles: Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes until they are soft and pliable.
- Prepare the Marinade: In a blender, combine the softened chiles, minced garlic, chopped onion, ground cumin, dried oregano, ground cinnamon, ground cloves, apple cider vinegar, and a pinch of salt. Blend until smooth to form a rich marinade.
- Combine Beef and Marinade: Place the beef chuck roast chunks into a slow cooker. Pour the blended marinade over the beef, making sure to coat all pieces evenly.
- Add Liquids: Pour the beef broth and water into the slow cooker with the beef and marinade. Stir gently to mix the ingredients together.
- Slow Cook the Beef: Cover the slow cooker and cook on low for 8 hours (or on high for 4-5 hours) until the meat is tender and can be easily shredded with a fork.
- Shred the Beef: Remove the cooked beef from the slow cooker and use two forks to shred the meat. Return the shredded beef to the slow cooker and mix it well with the flavorful sauce.
- Warm the Tortillas: Heat a lightly oiled skillet over medium heat. Warm the corn tortillas on the skillet until they are soft and pliable.
- Assemble the Tacos: Serve the shredded birria on the warmed tortillas, garnishing with chopped fresh cilantro and diced onion. Squeeze fresh lime juice over each taco for added brightness.
- Serve: Serve the tacos with lime wedges on the side for extra zest and enjoy the spicy, tender birria tacos.
Notes
- For a deeper flavor, marinate the beef with the sauce for an hour before slow cooking if time permits.
- Adjust the level of spice by varying the amount of chipotle chiles.
- Use fresh lime juice instead of bottled for the best taste.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- To make this recipe gluten-free, ensure tortillas are 100% corn-based.
