Slow-Cooked Beef Birria Tacos with Chile de Árbol Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender, slow-cooked beef simmered in a rich chile de árbol-infused broth, served in warm corn tortillas with fresh toppings for a classic Mexican street food experience. This mexican-inspired cinco de mayo ready in about 505 minutes pairs beef chuck roast, dried guajillo chiles, dried chile de árbol for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds beef chuck roast
• 4 pieces dried guajillo chiles
• 3 pieces dried chile de árbol
• 1 medium, quartered white onion
• 5 cloves garlic cloves
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 2 leaves bay leaves
• 1 tsp black peppercorns
• 3 whole cloves
• 2 tbsp apple cider vinegar
• 4 cups beef broth
• 2 tsp salt
• 12 small corn tortillas
• 1/2 cup chopped fresh cilantro
• 1/2 medium, finely chopped white onion
• for serving lime wedges

Instructions

1. Step 1: Toast 4 dried guajillo chiles and 3 dried chile de árbol in a dry skillet over medium heat for 2 minutes until fragrant, then soak them in 2 cups hot water for 15 minutes until softened.
2. Step 2: In a blender, combine softened chiles, 1 quartered medium white onion, 5 garlic cloves, 1 tsp cumin seeds, 1 tsp dried oregano, 2 bay leaves, 1 tsp black peppercorns, 3 whole cloves, and 2 tbsp apple cider vinegar; blend with 1 cup beef broth until smooth.
3. Step 3: Cut 2 pounds beef chuck roast into large chunks and place in a slow cooker; pour the chile sauce over the meat, add remaining 3 cups beef broth and 2 tsp salt, cover, and cook on low for 8 hours until beef is tender and shreds easily.
4. Step 4: Remove beef from slow cooker and shred with two forks, discard bay leaves; strain the cooking liquid to serve as consommé.
5. Step 5: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by spooning shredded beef onto each tortilla, topping with 1/2 cup chopped fresh cilantro and 1/2 finely chopped white onion; serve with lime wedges and a small bowl of consommé for dipping.