Savory Slow Cooker Birria Tacos

$- 2 lbs beef chuck roast, cut into 1 to 2-inch chunks - 3 dried guajillo peppers, stems removed and seeds discarded - 2 dried ancho peppers, stems removed and seeds discarded - 4 cups beef broth (preferably low sodium) - 2 tablespoons apple cider vinegar The beef chuck roast is the star of this dish. It becomes tender and juicy when cooked low and slow. Guajillo and ancho peppers add a deep, rich flavor. Beef broth brings moisture and extra taste. Apple cider vinegar adds a nice tang to balance the richness. - 1 large onion, quartered - 4 cloves garlic, finely minced - 1 tablespoon ground cumin - 1 tablespoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon ground cinnamon - Salt and freshly ground black pepper, to taste - Corn tortillas for serving - Fresh cilantro, diced onion, and lime wedges for garnish Onion and garlic give a strong base of flavor. Ground spices like cumin and oregano add warmth. Smoked paprika and cinnamon bring unique notes to the sauce. Fresh cilantro and lime brighten the tacos. Corn tortillas are the perfect vessel to hold all these flavors. {{ingredient_image_2}} Toasting Method First, heat a dry skillet over medium heat. Add the dried guajillo and ancho peppers. Toast them for 2 to 3 minutes. Stir them often until they smell good. Be careful not to burn them. Burning will ruin their flavor. Transferring to Slow Cooker Once toasted, remove the peppers from the skillet. Place them in the slow cooker. This helps to keep their flavor for the next steps. Ingredients for Marinade In your blender, gather these items: - Toasted guajillo and ancho peppers - 4 cloves garlic, minced - 1 large onion, quartered - 1 tablespoon ground cumin - 1 tablespoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon ground cinnamon - 4 cups beef broth - 2 tablespoons apple cider vinegar - Salt and pepper to taste Blending Tips Blend all the ingredients until smooth. Make sure there are no big chunks. A smooth marinade coats the meat well and enhances flavor. Arrangement in Slow Cooker Now, take your 2 lbs beef chuck roast and cut it into 1 to 2-inch chunks. Place the beef in the slow cooker evenly. Pour the blended marinade over the beef. Make sure every piece is covered. Cooking Time and Temperature Cover the slow cooker. Set it to low for 8 to 10 hours. If you are in a hurry, you can set it to high for 4 to 5 hours. The meat should be tender enough to shred. Meat Shredding Technique After cooking, remove the beef from the slow cooker. Use two forks to shred the meat into bite-sized pieces. This makes it easy to fill the tacos. Save the broth in the slow cooker; it adds flavor. Warm Tortillas Method In a skillet, warm your corn tortillas. Heat them for about 30 seconds on each side. This makes them soft and easy to fold. Final Assembly Instructions Take a warm tortilla and fill it with the shredded beef. Drizzle some of the reserved broth over the meat. Top it with diced onion and cilantro. A squeeze of lime adds extra flavor. Enjoy your tacos with a bowl of broth for dipping! - Additional Seasonings: You can add more spices for extra depth. Consider using chipotle powder for a smoky kick or even a pinch of cayenne for heat. Adjust according to your taste. - Marinating Tips: For the best flavor, marinate the beef overnight. This helps the spices soak in well. If time is short, even an hour can make a difference. Just ensure the meat is coated in the marinade. - Low vs. High Settings: Cooking on low for 8-10 hours yields tender meat. If you're short on time, high for 4-5 hours works too. Just remember, low and slow often gives the best results. - Signs the Meat is Done: The meat should shred easily with a fork when it's ready. If it feels tough, give it more time. Check every hour if cooking on high. - Plating Suggestions: Arrange tacos on a vibrant platter for a feast for the eyes. Use colorful plates to enhance the look. Think about adding lime wedges around the tacos for a fresh touch. - Garnish & Serving Suggestions: Garnish each taco with fresh cilantro and diced onions. A squeeze of lime brightens up the flavors. Serve with a small bowl of the cooking broth for dipping. This adds a fun element to your meal. Pro Tips Toast the Peppers: This step enhances the flavor profile of the peppers, bringing out their natural sweetness and smokiness. Keep an eye on them to avoid burning. Let the Meat Marinate: For a deeper flavor, consider letting the beef marinate in the prepared sauce for a few hours or overnight in the refrigerator before cooking. Use Fresh Ingredients: Fresh cilantro, lime, and onions add a bright and vibrant flavor to the tacos, complementing the rich and savory meat beautifully. Serve with Broth: Providing a small bowl of the reserved cooking broth allows guests to dip their tacos for an extra burst of flavor with every bite. {{image_4}} You can switch up the meat to fit your taste. Lamb is a great choice for birria. It adds a rich flavor that many enjoy. You can also use pork for a different twist. The cooking method stays the same, so you get that tender, juicy meat. For those who prefer no meat, there are vegetarian options. You can use mushrooms or jackfruit. Both absorb flavors well. They make a great filling for your tacos. Just follow the same cooking steps, adjusting the time as needed. You can serve birria tacos in two main ways. Traditional tacos are simple. Just fill tortillas with meat and toppings. Quesabirria is another fun option. It uses cheese in the tortilla, making it crispy and cheesy. This style adds a unique flavor to your meal. Don’t forget about the tortillas! Corn tortillas are classic, but you can try flour tortillas too. Each adds its own taste and texture. Choose what you like best for your tacos. Pair your birria tacos with some tasty sides. Rice and beans are popular choices. They balance the flavors and add nutrition. You can also serve them with a fresh salad. This adds crunch and brightness to your meal. When it comes to drinks, go for something refreshing. Horchata is a sweet, creamy drink that fits well. If you want something lighter, try agua fresca. Both drinks make great companions to your birria tacos. Enjoy your meal with these delicious pairings! - Storing Leftovers: After your feast, let the birria cool to room temperature. Place the meat and broth in airtight containers. Store in the fridge for easy access later. - Shelf Life: Your leftovers can last up to three days in the fridge. If you want more time, consider freezing them. - How to Freeze Birria: To freeze, pack the cooled meat and broth in freezer-safe bags or containers. Squeeze out as much air as possible. This helps prevent freezer burn. - Thawing Tips: When ready to enjoy, transfer the frozen birria to the fridge overnight. This slow thawing keeps it tasty. You can also thaw it in the microwave if you're in a hurry. - Best Ways to Reheat Tacos: Use a skillet over medium heat to warm the tacos. Add a splash of reserved broth for moisture. You can also microwave them for a quick option. - Ensuring Flavor Preservation: Always reheat the meat in its broth for the best taste. This keeps it juicy and flavorful, just like when it was fresh. Cooking birria tacos takes time, but it is worth it. When using the low setting, it takes about 8 to 10 hours. If you choose the high setting, it only takes 4 to 5 hours. The goal is to have the beef very tender and easy to shred. Yes, you can use other meats for birria. Some good options are lamb or pork. Just make sure the meat has some fat for flavor. Chicken can also work, but it cooks faster. Adjust the cooking time based on the meat you choose. There are many great sides to enjoy with birria tacos. You can serve them with rice or beans for a complete meal. Grilled corn or a fresh salad also pairs well. For drinks, try a cold Mexican soda or a refreshing agua fresca. These choices enhance the meal and bring out the flavors of the tacos. Storing leftovers is easy. First, let the tacos cool down. Place the meat in an airtight container. Add some of the broth to keep the meat moist. For the tortillas, store them separately in a plastic bag. Keep everything in the fridge for about 3 to 4 days. When you're ready to eat, reheat the meat and tortillas on the stove or in the microwave. Enjoy your tasty birria again! In this blog post, we explored how to make delicious Slow Cooker Birria Tacos. We covered key ingredients like beef chuck roast and dried peppers. You learned about preparation, cooking methods, and the best tips for flavor. Plus, I shared variations and storage info to keep your tacos tasty. Remember, you can switch up the meat or experiment with toppings. Enjoy making this dish for family and friends!$

Savory Slow Cooker Birria Tacos

Delicious and tender beef tacos made in a slow cooker, perfect for a flavorful meal.

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Prep Time 15

Cook Time 10

Total Time 10 15

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Ingredients

2 lbs beef chuck roast, cut into 1 to 2-inch chunks
1 large onion, quartered
4 cloves garlic, finely minced
3 dried guajillo peppers, stems removed and seeds discarded
2 dried ancho peppers, stems removed and seeds discarded
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
4 cups beef broth (preferably low sodium)
2 tablespoons apple cider vinegar
to taste Salt and freshly ground black pepper
as needed Corn tortillas for serving
as needed Fresh cilantro, diced onion, and lime wedges for garnish

Instructions

Prepare the Peppers: In a dry skillet set over medium heat, toast the guajillo and ancho peppers for approximately 2-3 minutes, stirring frequently, until they become fragrant. Ensure they do not burn to maintain a pleasant flavor. Remove from heat and transfer to the slow cooker.
Blend the Marinade: In your blender, combine the toasted peppers, minced garlic, quartered onion, ground cumin, dried oregano, smoked paprika, ground cinnamon, beef broth, apple cider vinegar, and a generous pinch of salt and pepper. Blend the mixture until smooth and well-combined, ensuring no large chunks remain.
Combine in Slow Cooker: Place the chopped beef chuck roast into the slow cooker, spreading it out evenly. Pour the blended marinade over the meat, ensuring that every piece is generously coated.
Cook: Cover the slow cooker with its lid and set it to the low setting for 8-10 hours or high for 4-5 hours, until the meat is tender enough to shred easily with a fork.
Shred the Meat: Once the cooking time is completed, carefully remove the beef from the slow cooker. Using two forks, shred the meat into bite-sized pieces. Reserve the flavorful broth in the slow cooker for serving.
Warm the Tortillas: In a skillet, warm the corn tortillas on medium heat for about 30 seconds on each side, or until they are warmed through and pliable. This step is essential for easy assembly and optimal enjoyment of the tacos.
Assemble the Tacos: Take a warm tortilla and generously fill it with the shredded beef. To enhance the flavor, drizzle some of the reserved cooking broth over the meat.
Garnish and Serve: Top each taco with freshly chopped cilantro and diced onion. Add a squeeze of lime for brightness and flavor. Serve the tacos alongside a small bowl of the reserved broth for dipping.

Notes

Serve with lime wedges for added flavor.

Keyword birria, slow cooker, tacos