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Spicy Slow-Cooked Mexican Birria Tacos

Spicy Slow-Cooked Mexican Birria Tacos That Melt in Your Mouth

This Spicy Slow-Cooked Mexican Birria Tacos recipe transforms humble ingredients into a vibrant, flavor-packed feast that is truly irresistible.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 tacos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Filling
  • 3 lbs Beef Chuck Roast Ideal for a hearty taco filling due to its rich flavor and tenderness.
  • 3 pieces Dried Guajillo Chiles Brings warmth and fruity berry-like notes; toast for depth!
  • 2 pieces Dried Ancho Chiles Balances the spice with sweet, chocolatey undertones.
  • 2 pieces Dried Chipotle Chiles Adds a smoky kick; adjust quantity based on spice tolerance.
  • 3 cloves Garlic, minced Enhances the marinade with upfront warmth.
  • 1 large Onion, chopped Infuses sweetness and body into the sauce.
  • 2 cups Beef Broth Keeps the meat moist while enriching the consomé.
  • 1 cup Water Adjusts the overall consistency for the perfect sauce.
For the Flavoring
  • 1 tsp Ground Cumin Imparts earthy warmth essential to the taco's profile.
  • 1 tsp Dried Oregano Brightens the dish, complementing smoky flavors.
  • 0.5 tsp Ground Cinnamon Adds aromatic depth.
  • 0.25 tsp Ground Cloves Adds a hint of sweetness.
  • 2 tbsp Apple Cider Vinegar Elevates the richness with tang.
  • Salt and Pepper Essential for balancing flavors; use generously.
For Serving
  • 12 pieces Corn Tortillas Serve these as the warm vessel for your delicious birria.
  • 1 cup Chopped Fresh Cilantro Bright garnish that uplifts the rich beef.
  • 1 cup Diced Onion Adds freshness.
  • 4 pieces Lime Wedges Perfect for squeezing over your tacos.

Equipment

  • Slow Cooker
  • blender
  • Skillet

Method
 

Step-by-Step Instructions for Spicy Slow-Cooked Mexican Birria Tacos
  1. Toast the Dried Chiles: In a dry skillet over medium heat, toast the dried guajillo, ancho, and chipotle chiles for about 2–3 minutes until fragrant.
  2. Soak the Chiles: Place the toasted chiles in a bowl and pour hot water over them, soaking for about 15 minutes until softened.
  3. Blend the Marinade: Drain and place the chiles in a blender with garlic, onion, cumin, oregano, cinnamon, cloves, vinegar, and salt; blend until smooth.
  4. Prepare the Beef: Cut beef into large chunks, place in slow cooker, and pour marinade over it.
  5. Add Liquid for Cooking: Pour beef broth and water into the slow cooker, stirring to combine.
  6. Slow Cook the Beef: Cover and cook on low for 8 hours or high for 4-5 hours until fork-tender.
  7. Shred the Beef: Remove the beef, shred using two forks, and return it to the slow cooker, mixing it into the sauce.
  8. Warm the Tortillas: Preheat a skillet and warm corn tortillas for about 30 seconds on each side.
  9. Assemble the Tacos: Place shredded beef inside each warmed tortilla and top with cilantro and onion.
  10. Serve with Consomé: Serve tacos with lime wedges, and a side of consomé for dipping.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

These Spicy Slow-Cooked Mexican Birria Tacos are not just a meal; they're an invitation to gather around the table and savor the joy of home-cooked goodness!

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