Birria Tacos | A Flavor Explosion in Every Bite

• 1.5 lbs beef chuck roast, cut into chunks
• 2 cups beef broth
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Corn tortillas
• Optional toppings: lime wedges, cilantro, diced onions, queso fresco

Steps

1. 1 Season beef chunks with cumin, chili powder, oregano, cinnamon, salt, and pepper.
2. 2 In a slow cooker, combine beef, garlic, onion, and beef broth. Cook on low for 6 hours or high for 3 hours until tender.
3. 3 Shred beef with two forks.
4. 4 Warm corn tortillas and fill with shredded beef.
5. 5 Serve with optional toppings and a side of the cooking broth for dipping.

Nutrition

Tips

• For extra flavor, char the onions before adding to the slow cooker.
• Ensure beef reaches an internal temperature of 165°F for safety.
• Make ahead and reheat before serving for busy weeknights.
• Substitute beef with lamb for a unique twist.
• Use a Dutch oven if you don't have a slow cooker.

Storage

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of Mexican rice.
• Pair with a fresh avocado salad.
• Enjoy with a cold cerveza.
• Add a dollop of crema for richness.

FAQ