Slow-Cooked Birria-Style Beef Tacos with Avocado Lime Crema

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy shredded beef simmered in a smoky chile broth, served with fresh avocado crema and crisp tortillas. This Mexican-inspired beef recipe, ready in about 505 minutes, pairs beef chuck roast, dried guajillo chiles, dried ancho chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 25 min Cook: 480 min Serves 6 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove stems and seeds from 6 dried guajillo chiles and 4 dried ancho chiles. Place in a bowl, cover with boiling water, and soak for 20 minutes.
  2. Step 2: Add soaked chiles, 1 large quartered onion, 4 minced garlic cloves, 1 tsp cumin, 1 tsp coriander, and 2 diced limes to a blender. Blend until smooth, adding 1/2 cup water if needed.
  3. Step 3: Place 1.5 lbs beef chuck roast in a slow cooker. Pour chile mixture over beef, ensuring it's fully covered. Cook on low for 8 hours until fork-tender.
  4. Step 4: Shred beef with two forks, reserving 1 cup of cooking liquid. Warm 12 corn tortillas in a dry skillet for 30 seconds per side until pliable.
  5. Step 5: Blend 1 large avocado, 1/2 cup sour cream, and remaining lime juice until smooth for crema. Assemble tacos with shredded beef, a spoonful of crema, and optional chopped cilantro.

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