Slow-Cooked Beef Birria Tacos

Name: Slow-Cooked Beef Birria Tacos
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 3 lbs beef chuck roast; 4 dried guajillo chilies, stemmed/seeded; 2 dried ancho chilies, stemmed/seeded; 1 white onion, chopped; 4 cloves garlic; 2 roma tomatoes; 1 tsp dried oregano; 1 tsp ground cumin; 4 cups beef broth; 2 TBSP apple cider vinegar; Salt to taste; 12 corn tortillas; 2 cups shredded Oaxaca or Monterey Jack cheese; Chopped cilantro and diced onion for garnish

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Dive into the viral food trend with these authentic-tasting Slow-Cooked Beef Birria Tacos. Chuck roast is slow-cooked for hours until fall-apart tender in a deeply flavorful broth made from dried guajillo and ancho chilies, tomatoes, garlic, and aromatic spices. The shredded beef is then loaded into corn tortillas with melty Oaxaca or Monterey Jack cheese, folded, and pan-fried until gloriously crispy and golden. Each taco is served with a side of the rich, consomé broth for dipping, creating an unforgettable savory, spicy, and cheesy experience. Topped with fresh cilantro and diced onions, these tacos are perfect for a festive gathering, weekend project, or indulgent dinner that brings the restaurant experience home. This recipe captures the essence of the beloved Mexican dish that has taken social media by storm.

speichern

A plate of three crispy beef birria tacos with melted cheese, served with a bowl of consome for dipping

Prep Time30 min

Cook Time240 min

Servings6 servings

Equipment

Slow cooker or Dutch ovenBlenderSkillet

Instructions

1
Toast dried chilies in a dry skillet for 1-2 minutes until fragrant. Place in a bowl and cover with hot water for 20 minutes to soften.
2
Blend the soaked chilies, chopped onion, garlic, tomatoes, oregano, cumin, and 1 cup of beef broth until completely smooth.
3
Season beef with salt. In a large pot or slow cooker, combine beef, the chili puree, remaining beef broth, and vinegar. Cook on low for 8 hours or high for 4-5 hours until beef is shreddable.
4
Remove beef and shred. Strain the broth (consomé) and skim excess fat. Keep warm.
5
To assemble tacos: Dip a tortilla in the warm consomé. Place in a hot, lightly oiled skillet. Add shredded beef and cheese. Fold and cook for 2-3 minutes per side until crispy. Serve immediately with a side of consomé for dipping and garnishes.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.