– **Title**: Easy Birria Tacos in the Slow Cooker
– **Ingredients**:
– 2 lbs beef chuck roast, cut into chunks
– 1 onion, quartered
– 4 cloves garlic, minced
– 3 dried guajillo peppers, seeds removed
– 2 dried ancho peppers, seeds removed
– 2 cups beef broth
– 1 tbsp apple cider vinegar
– 1 tbsp ground cumin
– 1 tbsp dried oregano
– 1 tsp smoked paprika
– 1 tsp ground black pepper
– 1 teaspoon salt
– 12 small corn tortillas
– Fresh cilantro, chopped, for garnish
– Diced onions, for garnish
– Lime wedges, for serving
– Optional: cheese ( Oaxaca or mozzarella) for quesabirria style
– **Instructions**:
1. In a skillet over medium heat, lightly toast the guajillo and ancho peppers for about 2-3 minutes until fragrant, being careful not to burn them. Then, place them in a bowl and cover with hot water to rehydrate for about 15 minutes.
2. In a slow cooker, add the chunks of beef, quartered onion, minced garlic, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, black pepper, and salt.
3. Once the peppers have softened, blend them with a bit of the soaking water until smooth. Strain this mixture to remove any solids if desired and add it to the slow cooker.
4. Stir everything to combine, cover the slow cooker, and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and can be easily shredded.
5. Once done, shred the beef in the slow cooker using two forks. Stir it back into the broth.
6. To assemble the tacos, heat a skillet over medium heat. Dip each corn tortilla in the beef broth (this step is optional for more flavor), and warm them in the skillet for about 30 seconds on each side.
7. If using cheese, sprinkle cheese on one side of the tortilla, add shredded beef, and fold the tortilla over to create a taco. Cook until the cheese is melted and the tortilla is crisp, about 1-2 minutes per side.
8. Serve the tacos hot, garnished with fresh cilantro, diced onions, and lime wedges on the side for squeezing over the top. Enjoy your delicious slow cooker birria tacos!
Ingredients & Substitutions
Beef Chuck Roast: This is the star of the dish, providing great flavor and tenderness. If you’re looking for alternatives, you can use beef brisket or short ribs. I prefer chuck roast for its rich taste and it shreds beautifully!
Dried Chiles: Guajillo and ancho chiles give a deep, smoky flavor. If you can’t find them, you can use chipotle chiles in adobo for a spicy kick or even a mix of paprika and cayenne pepper for a quicker option.
Beef Broth: Since this adds to the heartiness of the dish, you can substitute with vegetable broth for a lighter version, or just use water if you’re short on stock. My go-to is low-sodium broth to control the salt level.
Cheese: Oaxaca is traditional, but mozzarella melts wonderfully too. If you’re looking for a dairy-free option, try a plant-based cheese that melts well or skip it altogether for a lighter taco.
Cilantro: Fresh cilantro adds bright flavor. If you’re not a fan, you can skip it or use fresh parsley. I think parsley works best for those who prefer milder herbs!
How Do I Get the Perfect Shredded Beef?
The key to achieving tender shredded beef lies in the slow cooking process. Cooking the chuck roast low and slow helps the collagen break down, resulting in incredibly tender meat.
- Ensure your meat is fully coated with the marinade for even flavor throughout.
- Cook on low for 6-8 hours. Check the roast during the cooking process; it should easily shred with a fork when done.
- Once it’s shredded, stir it into the sauce in the cooker for more flavor.
Using this technique will make your birria tacos unforgettable! Enjoy the process and the delicious meal to follow!
Easy Birria Tacos Recipe in the Slow Cooker
Ingredients You’ll Need:
For the Birria:
- 3 lbs beef chuck roast
- 2 cups beef broth
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 4 cloves garlic
- 1 onion, chopped
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup apple cider vinegar
For Serving:
- 12 small corn tortillas
- 1 cup shredded cheese (such as Oaxaca or mozzarella)
- Chopped cilantro, for garnish
- Lime wedges, for serving
- Optional: diced onion and additional cilantro for topping
How Much Time Will You Need?
This delicious birria tacos recipe takes about 15 minutes of prep time and 6-8 hours of cooking time in the slow cooker. So, it’s perfect for a relaxed day at home where you can let the slow cooker do all the work!
Step-by-Step Instructions:
1. Rehydrate the Chiles:
Begin by rehydrating the dried guajillo and ancho chiles. Place them in a saucepan and cover with water. Bring the water to a boil, then let the chiles simmer for about 10 minutes until they are soft. Drain the chiles and set them aside.
2. Blend the Marinade:
In a blender, combine the rehydrated chiles, garlic, chopped onion, ground cumin, oregano, paprika, salt, black pepper, and apple cider vinegar. Pour in the beef broth and blend everything together until you have a smooth marinade.
3. Cook the Beef:
Take the beef chuck roast and place it into your slow cooker. Pour the chile marinade over the beef, making sure it’s well-coated with all that delicious flavor. Cover the slow cooker and set it to cook on low for 6-8 hours, or until the meat is incredibly tender and can be easily shredded with a fork.
4. Shred the Beef:
Once the cooking time is up, take two forks and shred the beef right in the slow cooker, mixing it with the sauce. This creates a juicy and flavorful filling for your tacos!
5. Prepare the Tacos:
Heat a skillet over medium heat. Take each corn tortilla and dip it briefly in the sauce from the slow cooker to coat it lightly. Lay the tortilla in the skillet and sprinkle some shredded cheese on one half. Add a generous amount of the shredded beef on top before folding the tortilla over.
6. Cook the Tacos:
Cook each taco until the tortilla is crispy and the cheese has melted, which should take about 2-3 minutes on each side. Remove the cooked tacos from the skillet and keep them warm while you repeat with the remaining tortillas.
7. Serve and Enjoy:
Serve your scrumptious birria tacos with fresh cilantro, diced onion, lime wedges, and any other toppings you love. Dig in and enjoy the burst of flavors!
Can I Use Different Cuts of Meat for This Recipe?
Absolutely! While beef chuck roast is ideal for its tenderness after slow cooking, you can also use brisket or short ribs. Just be sure to adjust cooking times if using a different cut—some might require slightly longer cooking for the best tenderness.
Can I Prepare the Marinade Ahead of Time?
Yes, you can make the marinade a day in advance! Simply prepare the mixture and store it in an airtight container in the fridge. Just give it a quick stir before using it with the beef, and you’re good to go!
How to Store Leftover Birria?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm on the stove over low heat, adding a splash of beef broth if needed to maintain moisture.
Can I Make This Dish Spicier?
Of course! If you prefer more heat, consider adding a couple of dried chipotle chiles to the blender along with the guajillo and ancho chiles. You can also sprinkle in some cayenne pepper while blending, but do it gradually to control the spice level. Enjoy your spicy birria tacos!
