Slow Cooker Birria Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, slow-cooked shredded beef in a rich, spiced birria sauce with chile, tomato, and warm spices, served in soft corn tortillas. Deeply flavorful with aromatic complexity.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 8 dried guajillo chiles
- 2 dried ancho chiles
- 1 dried arbol chile (add more for more heat - see note)
- 3 large Roma tomatoes
- 1 medium quartered white or yellow onion, peeled and trimmed of root ends
- 6 cloves garlic, peeled but left whole
- 3 cups beef broth
- 2 tablespoons white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon oregano, preferably Mexican oregano but Italian oregano will work, too
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper (use half for finely ground)
- 1/4 teaspoon allspice
- 3 bay leaves
- 3 to 5 pound bone-in or boneless chuck roast (see note)
- Yellow or white corn tortillas
- Shredded cheese, for melting (Monterey Jack or Oaxaca cheese)
- Cilantro and chopped white onions, for serving
At a glance
PER SERVING · TIME 515M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 8h
- Sodium
- 593mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 623mg
- Calcium
- 101mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 593MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.