Slow-Simmered Birria Beef Tacos with Chile Adobo Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Tender beef slow-cooked in a rich, smoky chile adobo sauce, served folded in corn tortillas for savory Mexican street-style tacos. This mexican-inspired tacos & burritos ready in about 270 minutes blends cut into large chunks beef chuck roast, medium, quartered white onion, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 lbs, cut into large chunks beef chuck roast
• 4, stems and seeds removed dried guajillo chiles
• 3, stems and seeds removed dried ancho chiles
• 1 medium, quartered white onion
• 4 garlic cloves
• 1 cup canned diced tomatoes
• 1/4 cup apple cider vinegar
• 3 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 corn tortillas
• 1/4 cup chopped cilantro
• 1/4 cup diced white onion
• for serving lime wedges
• 1 cup shredded Oaxaca cheese

Instructions

1. Step 1: Toast 4 dried guajillo chiles and 3 dried ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Transfer to a bowl and cover with hot water to soak for 15 minutes until softened.
2. Step 2: In a blender, combine the soaked chiles with 1 cup canned diced tomatoes, 1 medium quartered white onion, 4 garlic cloves, 1/4 cup apple cider vinegar, 1 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Blend until smooth to create the chile adobo sauce.
3. Step 3: Place 2 lbs beef chuck roast chunks in a slow cooker. Pour the chile adobo sauce over the beef and add 3 cups beef broth and 1 bay leaf. Stir gently to coat the beef.
4. Step 4: Cook on low for 8 hours or on high for 4 hours until the beef is very tender and shreds easily.
5. Step 5: Remove beef from the slow cooker and shred with two forks. Return shredded beef to the sauce and stir to combine.
6. Step 6: Heat 12 corn tortillas on a dry skillet for 30 seconds each side until warm and pliable.
7. Step 7: Assemble tacos by placing a generous spoonful of shredded birria beef on each tortilla, topping with 1 tbsp shredded Oaxaca cheese, 1 tsp diced white onion, and 1 tsp chopped cilantro.
8. Step 8: Serve with lime wedges and a bowl of the cooking broth for dipping.