Slow Cooker Birria Tacos with Guajillo and Ancho
Shredded chuck roast in a guajillo-and-ancho broth, folded into dipped corn tortillas and pan-fried until crisp.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 1 onion quartered
- 4 cloves garlic
- 2 bay leaves
- 1 tablespoon cumin
- 1 tablespoon oregano
- 4 cups beef broth divided, 1 cup for blending and 3 cups for the cooker
- Salt and pepper to taste
- corn tortillas as needed for 6 portions
- fresh cilantro for garnish
- lime wedges for serving
As Needed
- water for soaking the chiles
- cooking oil as needed for frying the tacos
Instructions
Prepare the chile sauce
- Remove stems and seeds from the guajillo and ancho chiles. Cover with water, bring to a boil, remove from the heat, and soak covered for 20 minutes until pliable; drain.
- Cool the chiles slightly, then blend with the onion, garlic, cumin, oregano, and 1 cup beef broth until smooth, venting the lid as directed for warm ingredients.
Slow cook the beef
- Season the chuck roast with salt and pepper and place in the slow cooker. Add the chile sauce, remaining 3 cups beef broth, and bay leaves.
- Cover and cook on LOW for about 8 hours, until fork-tender and at least 145°F in the thickest part. Rest for 3 minutes, discard the bay leaves, and shred; moisten the meat with broth and reserve the remaining broth.
Make the tacos
- Heat a thin film of cooking oil in a skillet over medium heat. Briefly dip each tortilla in broth, drain, add beef to one half, and fold; cook about 2 minutes per side until crisp, working in batches for about 20 minutes and adding oil as needed.
- Divide the beef among 6 portions. Serve the tacos with cilantro, lime wedges, and reserved broth for dipping.
Notes
- Refrigerate promptly in covered containers at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.