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Birria is not just a dish; it's a cultural emblem of Mexican cuisine that tells a story of tradition, flavor, and community. Originating from the state of Jalisco, birria has evolved over the years, transitioning from a celebratory meal often made with goat meat to a beloved street food enjoyed nationwide, particularly in the form of birria tacos. These tacos, filled with tender, slow-cooked meat and served with a rich broth for dipping, have captured the hearts and palates of food lovers everywhere.

Slow Cooker Beef Birria

Discover the savory delight of Slow Cooker Beef Birria, a beloved Mexican dish that brings together tradition and flavor. Originating from Jalisco, this recipe transforms tender beef chuck roast into melt-in-your-mouth goodness, enhanced by a rich sauce made from dried chiles and aromatic spices. Perfect for tacos, each bite is complemented by fresh toppings like cilantro and lime. Ideal for busy cooks, this dish brings family and friends together for an unforgettable culinary experience.
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

4 dried guajillo chiles, seeds removed

4 dried ancho chiles, seeds removed

2 cups beef broth

1 medium onion, quartered

4 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon smoked paprika

1 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/2 teaspoon salt (or adjust to taste)

2 bay leaves

2 tablespoons apple cider vinegar

Fresh cilantro, chopped (for garnish)

Finely chopped onion (for garnish)

Lime wedges (for serving)

Corn tortillas (for assembling tacos)

Instructions
 

Prepare the Chiles: Start by toasting the guajillo and ancho chiles. Place them in a dry skillet over medium heat and toast for approximately 2-3 minutes, stirring frequently until they release their fragrant aroma. Watch closely to avoid burning. Once toasted, remove them from heat and soak in hot water for 15-20 minutes until they soften.

    Make the Sauce: In a blender, combine the soaked chiles, 2 cups of beef broth, quartered onion, minced garlic, ground cumin, dried oregano, smoked paprika, ground cinnamon, black pepper, salt, apple cider vinegar, and bay leaves. Blend this mixture on high until smooth, transforming it into a rich and flavorful sauce.

      Sear the Beef (Optional): For an added layer of flavor, preheat a large skillet over medium-high heat. Add the beef chunks in a single layer and sear them on all sides until they develop a golden-brown crust. This step enhances the depth of flavor in the final dish. Once browned, transfer the seared beef to the slow cooker.

        Combine in Slow Cooker: Pour the blended sauce over the beef in the slow cooker. Ensure all pieces of beef are well-coated. Cover the slow cooker and set it to low for 6-8 hours or high for 4-5 hours, until the beef becomes fork-tender.

          Shred the Beef: After the cooking time is complete, carefully remove the lid and use two forks to shred the beef directly in the sauce. Stir well to thoroughly mix the beef with the flavorful sauce.

            Serve: To assemble the tacos, heat corn tortillas in a skillet until warm and pliable. Fill each tortilla generously with the shredded beef birria, and pour a bit of the savory broth over the top. Garnish each taco with chopped cilantro and finely chopped onion. Finish with a squeeze of fresh lime juice for an extra burst of flavor.

              Enjoy: Serve your delightful Birria tacos alongside a small bowl of the broth for dipping. Prepare for an explosion of flavors that will transport you straight to a taco feast!

                Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 6-8