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Spicy Slow-Cooked Mexican Birria Tacos

Spicy Slow-Cooked Mexican Birria Tacos for Ultimate Flavor Bliss

Experience the bold flavors of Spicy Slow-Cooked Mexican Birria Tacos, a crowd-pleasing dish perfect for festive gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Beef Chuck Roast Other cuts like brisket or short ribs can work too.
For the Marinade
  • 3 whole Dried Guajillo Chiles Stem and seed before use.
  • 2 whole Dried Ancho Chiles Remove stems and seeds.
  • 1 whole Dried Chipotle Chiles Stem and seed before use.
  • 6 cloves Garlic Minced
  • 1 whole Onion Chopped
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Cloves
  • 1/2 cup Apple Cider Vinegar
  • to taste Salt
  • to taste Pepper
For Cooking
  • 4 cups Beef Broth
  • 1 cup Water
For Serving
  • 12 pieces Corn Tortillas
  • 1 cup Fresh Cilantro Diced
  • 1 cup Diced Onion
  • 4 pieces Lime Wedges

Equipment

  • Slow Cooker
  • skillet
  • blender

Method
 

Cooking Instructions
  1. Toast Chiles: In a skillet over medium heat, toast the dried guajillo, ancho, and chipotle chiles for 1–2 minutes until fragrant.
  2. Soak Chiles: Transfer the toasted chiles to a bowl, covering with hot water for about 15 minutes until soft.
  3. Blend Marinade: In a blender, combine softened chiles, minced garlic, chopped onion, spices, apple cider vinegar, and salt; blend until smooth.
  4. Coat Beef: Place beef chuck roast chunks in the slow cooker and pour the marinade over, ensuring even coating.
  5. Add Liquids: Pour beef broth and water into the slow cooker and stir gently.
  6. Cook: Cover the slow cooker, set to low heat for 8 hours or high for about 4–5 hours.
  7. Shred Beef: Remove the beef from the slow cooker and shred it; return it to mix with the juices.
  8. Warm Tortillas: Preheat a skillet over medium heat and warm corn tortillas for about 30 seconds on each side.
  9. Assemble Tacos: Load each tortilla with shredded beef, garnish with cilantro, diced onion, and lime juice.
  10. Serve: Serve the tacos with lime wedges and a bowl of consomé for dipping.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For optimal tenderness, choose a well-marbled beef chuck roast. Soak chiles thoroughly for vibrant flavor. Warm tortillas correctly to avoid breaking.

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