What is the best meat to use for slow cooker birria tacos?

Beef chuck roast is a great choice due to its marbling, which ensures tender, flavorful meat when slow-cooked.

How long should you cook birria in a slow cooker?

Cook the birria on low for about 8 hours to achieve the best tenderness and flavor.

Can I make birria tacos without a slow cooker?

Yes, you can use a Dutch oven or a similar pot on the stovetop, cooking on low heat for several hours.

What toppings go well with birria tacos?

Chopped onions, cilantro, lime wedges, and avocado slices are popular toppings that complement birria tacos well.

Can you freeze leftover birria meat?

Yes, you can freeze the meat for up to three months. Thaw it in the fridge before reheating.

Slow Cooker Birria Tacos Recipe

Name: Slow Cooker Birria Tacos
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Ingredients: 2 pounds beef chuck roast; 4 dried guajillo chiles (stems and seeds removed); 2 dried ancho chiles (stems and seeds removed); 3 cloves garlic (minced); 1 onion (chopped); 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 cinnamon stick; 2 bay leaves; 1 cup beef broth; 2 tablespoons apple cider vinegar; Salt and pepper (to taste); Corn tortillas; Chopped onions and cilantro (for garnish); Lime wedges

Ingredients

Scale

2 pounds beef chuck roast
4 dried guajillo chiles (stems and seeds removed)
2 dried ancho chiles (stems and seeds removed)
3 cloves garlic (minced)
1 onion (chopped)
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cinnamon stick
2 bay leaves
1 cup beef broth
2 tablespoons apple cider vinegar
Salt and pepper (to taste)
Corn tortillas
Chopped onions and cilantro (for garnish)
Lime wedges

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Instructions

Toast the guajillo and ancho chiles in a skillet over medium heat until fragrant, about 2-3 minutes.
Transfer the chiles to a bowl and cover with hot water. Let them soak for 15 minutes until softened.
In a blender, combine the softened chiles, garlic, onion, cumin, oregano, cinnamon stick, bay leaves, beef broth, and vinegar. Blend until smooth.
Place the beef chuck roast in the slow cooker and pour the blended sauce over it. Season with salt and pepper.
Cook on low for 8 hours or until the meat is tender and easily shredded with a fork.
Once cooked, remove the beef and shred it using two forks. Return it to the slow cooker to soak up more sauce.
Warm the corn tortillas and assemble the tacos by filling them with the shredded meat. Top with chopped onions, cilantro, and a squeeze of lime juice.

Prep Time: 20
Cook Time: 480

Nutrition

Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 25g