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1. Season the beef roast with salt and pepper. Place the beef in the slow cooker.
2. Remove the stems and seeds from the dried chilies. Roast the chilies in a small saucepan over medium heat for about 2 minutes, then cover with water and bring to a boil. Remove from heat and let stand for 30 minutes.
3. Once the chilies are soft, drain the water and place them in a blender. Add the garlic, onion, bay leaves, cumin, oregano, cinnamon, cloves, beef broth, and vinegar. Blend until smooth.
4. Pour the chili sauce over the beef in the slow cooker, coating well. Cook over low heat for 8–10 hours, or until the beef is tender and easily flakes with a fork.
5. Once the beef is cooked through, shred it with two forks, skimming off any excess fat from the sauce if necessary.
6. For the tacos, dip the corn tortillas in the birria sauce and fry in a pan with a little oil. Fill the tortillas with the shredded beef, top with cheese, fold over, and fry until crispy on both sides.
7. Serve hot, garnished with chopped cilantro and a drizzle of fresh lime juice.
Variations & Tips
– For family members with milder tastes, you can reduce the amount of chili or choose milder varieties.
– Set up a taco station for kids with different toppings like shredded cheese, chopped tomatoes, and lettuce so they can customize their tacos.
– Get creative with leftovers! The birria beef also tastes great on nachos or in burritos.
If you're short on time in the morning, prepare the chili sauce the night before and refrigerate it until you start the slow cooker.
For a thicker sauce, reduce some of the liquid after cooking and simmer it in a saucepan until it reaches your desired consistency. Then pour it over the meat.
This dish is guaranteed to warm your heart and stomach alike and could become your family's new favorite taco night!
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