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Spicy Slow Cooked Mexican: 10 Delicious Birria Tacos

Spicy Slow Cooked Mexican
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Spicy Slow-Cooked Mexican Birria Tacos: An Incredible Ultimate Recipe

Ingredients

Scale
  • 3 lbs beef chuck roast (or goat meat)
  • 2 dried guajillo peppers
  • 2 dried ancho peppers
  • 1 dried pasilla pepper
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • 4 cups beef broth
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • Salt and pepper to taste
  • Corn tortillas
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Chopped onions (for serving)
  • Radishes (for serving)

Instructions

  1. Remove the stems and seeds from the dried guajillo, ancho, and pasilla peppers. Toast them in a dry skillet over medium heat for about 2 minutes until fragrant.
  2. In a blender, combine the toasted peppers, chopped onion, minced garlic, ground cumin, oregano, cinnamon, and apple cider vinegar. Add a cup of beef broth and blend until smooth.
  3. Cut the beef chuck roast into large chunks. Season with salt and pepper.
  4. In a slow cooker, place the seasoned meat. Pour the blended sauce over the meat, and add the remaining beef broth, bay leaves, and any remaining spices.
  5. Set the slow cooker to low and cook for about 4 hours or until the meat is tender and easily shredded.
  6. Once cooked, remove the meat from the slow cooker and shred it using two forks. Discard any excess fat and bay leaves.
  7. If desired, strain the broth and reserve it for serving.
  8. Heat corn tortillas in a dry skillet until warm and pliable.
  9. Fill each tortilla with shredded birria and garnish with chopped cilantro, onions, and a squeeze of lime.
  10. Serve the tacos with the reserved broth for dipping, along with lime wedges and radishes on the side.

Notes

    Nutrition

    Find it online: https://yummywords.com/spicy-slow-cooked-mexican/

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