Savor Spicy Slow-Cooked Mexican Birria Tacos at Home

Delight in Spicy Slow-Cooked Mexican Birria Tacos, a feast that dazzles the senses and turns any meal into a gathering.

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Course: Main Dishes

Cuisine: Mexican

Keyword: Birria Tacos, comfort food, Mexican Cuisine, Slow-Cooked Tacos, Spicy Slow-Cooked Mexican Birria Tacos, taco night

Prep Time: 30

Cook Time: 8

Total Time: 8 30

Servings: tacos

Calories: 300kcal

Equipment

Slow Cooker
Skillet
Blender

Ingredients

For the Beef

3 lbs beef chuck roast the perfect cut for slow cooking, yielding tender, flavorful meat.

For the Chiles

2 dried guajillo chiles adds a mild, sweet heat for depth.
2 dried ancho chiles contributes a rich, fruity flavor that’s essential to birria.
2 dried chipotle chiles brings a smoky kick that elevates the dish.

For the Marinade

3 cloves garlic enhances the flavor with its aromatic essence.
1 large white onion adds sweetness and depth to the marinade.
1 teaspoon ground cumin offers a warm, earthy note.
1 teaspoon dried oregano complements the complex flavors beautifully.
½ teaspoon ground cinnamon introduces a subtle hint of warmth.
¼ teaspoon ground cloves adds an intriguing touch of sweetness.
2 tablespoons apple cider vinegar balances the richness of the beef.
to taste Salt and pepper essential for bringing out the flavors of the dish.

For Serving

4 Corn tortillas the perfect vessel for holding your delicious birria.
½ cup Chopped fresh cilantro adds a burst of freshness and vibrant color.
½ cup Diced onion for a crunchy, savory topping.
4 Lime wedges a squeeze adds brightness and acidity to each bite.

Instructions

Step‑by‑Step Instructions

In a skillet over medium heat, toast the dried guajillo, ancho, and chipotle chiles for 1–2 minutes.
Transfer the toasted chiles to a bowl and cover them with hot water. Allow them to soak for about 15 minutes.
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.
Place the beef chunks into a slow cooker, ensuring an even layer at the bottom. Pour the vibrant marinade over the beef, ensuring every piece is coated.
Pour the beef broth and water into the slow cooker over the beef and marinade mixture. Stir gently.
Cover the slow cooker and set it on low for 8 hours or high for 4–5 hours until the meat is tender.
Once tender, remove the beef, shred it into bite-sized pieces, and return it to the slow cooker, mixing well with the remaining sauce.
Preheat a skillet over medium heat, lightly oil it, and warm the corn tortillas for about 30 seconds on each side.
Serve the shredded birria on the warmed tortillas, garnished with cilantro and onion.
Serve lime wedges on the side, inviting everyone to squeeze lime juice over their tacos.

Notes

Ensure to use fresh, high-quality dried chiles for optimal flavor. Toasting chiles gently enhances their oils. Warm tortillas before serving for the best experiences.

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