Ingredients
Scale
- 3 lbs beef chuck roast, cut into 2-inch chunks
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
- 1 cup orange juice
- 1/2 cup apple cider vinegar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Corn or flour tortillas
- Your favorite taco toppings (e.g., onions, cilantro, lime wedges, salsa)
Instructions
- Step 1: In a large bowl, combine the beef chunks, onion, garlic, crushed tomatoes, beef broth, orange juice, apple cider vinegar, chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well to coat the beef thoroughly.
- Step 2: Transfer the beef mixture to your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours, or until the beef is very tender and easily shreds.
- Step 3: Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Skim off excess fat from the cooking liquid.
- Step 4: Return the shredded beef to the slow cooker and stir it into the cooking liquid. Allow it to simmer for another 15-20 minutes to allow the flavors to meld.
- Step 5: Warm the tortillas according to package directions.
- Step 6: Fill the warm tortillas with the shredded birria beef and your favorite toppings. Serve immediately and enjoy!
Notes
- Store leftover birria in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
- Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to prevent drying out.
- For a truly authentic experience, serve your birria tacos with a side of consomé (the cooking liquid) for dipping.
- To deepen the rich flavor of the birria, consider browning the beef chunks in a skillet before adding them to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American