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Spicy Slow-Cooked Mexican Birria Tacos

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Delicious birria tacos filled with rich, spicy beef (or lamb) and served in tender corn tortillas.

Ingredients

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  • 2 lbs beef chuck roast
  • 2 lbs lamb meat (optional)
  • 3 dried guajillo chiles
  • 2 dried ancho chiles
  • 4 cloves garlic
  • 1 onion, chopped
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 4 cups beef broth
  • Salt and pepper to taste
  • Corn tortillas
  • Chopped onions and cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Toast the guajillo and ancho chiles in a dry skillet until fragrant.
  2. Soak the chiles in hot water for 15 minutes, then blend with garlic, onion, cumin, oregano, and some broth until smooth.
  3. Place the beef and lamb (if using) in a slow cooker, pour the blended sauce over the meat, add the remaining broth, and season with salt and pepper.
  4. Cook on low for 8 hours until the meat is tender.
  5. Remove the meat, shred it with two forks, and return to the sauce.
  6. Warm the corn tortillas in a dry skillet or microwave.
  7. Fill each tortilla with the meat mixture, then top with chopped onions, cilantro, and a squeeze of lime.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://thestationrecipes.com/spicy-slow-cooked-mexican-birria-tacos/

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