Slow Cooker Birria Tacos
Slow Cooker Birria Tacos
Slow Cooker Birria Tacos are a wonderful combination of flavors that will make your taste buds dance. This Mexican street food classic is known for its savory meat and rich broth. Using a slow cooker makes it easy to create delicious tacos without a lot of hassle.
Why Make This Recipe
Making Slow Cooker Birria Tacos is a perfect way to enjoy a flavorful meal with minimal effort. The slow cooking process allows the beef to become tender and soak up all the delicious spices. Not only do they taste amazing, but they’re also great for gatherings, parties, or a cozy family dinner. Plus, you can customize them with your favorite toppings!
How to Make Slow Cooker Birria Tacos
Ingredients:
- 2 1/2 lb beef pot roast or chuck roast
- 1 1/2 cups yellow onion, chopped
- 4 large garlic cloves, smashed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder blend
- 1/2 teaspoon cinnamon
- 3 ounces chipotle in adobo
- 1 cup canned crushed tomatoes
- 3 cups beef broth
- 1 tablespoon white vinegar
- 2 teaspoons kosher salt
- 2 bay leaves
- 16 corn tortillas
- 2 cups shredded Monterey Jack cheese or Oaxaca cheese
- 1/2 cup chopped fresh cilantro
- Lime wedges (optional)
Directions:
- Heat a large skillet over medium heat and spray with cooking spray. Brown the beef on all sides in two batches. Once browned, transfer the beef to the slow cooker.
- In a blender, blend 1 cup onion, garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, and salt. Pour this mixture over the beef in the slow cooker. Add bay leaves and cook on low heat for 8 hours.
- After cooking, shred the beef and strain the broth. Return the shredded beef to the slow cooker and mix it with 1/2 cup of the broth to keep it moist. Save the remaining broth for dipping tortillas.
- To serve, quickly dip a tortilla in the broth and add it to a hot skillet or griddle. Add 3 tablespoons of shredded beef, 2 tablespoons of cheese, some onion, and cilantro to the tortilla. Fold and cook like a quesadilla until browned on both sides.
- Serve the birria tacos with raw chopped onion, cilantro, and the remaining broth in a small bowl for dipping.
How to Serve Slow Cooker Birria Tacos
Serve your birria tacos warm with a side of the rich broth for dipping. Add fresh cilantro and diced onions on top for extra flavor. Lime wedges can be served on the side for a zesty kick!
How to Store Slow Cooker Birria Tacos
To store leftovers, keep the shredded beef and broth in an airtight container in the refrigerator for up to three days. You can also freeze the beef and broth for up to three months. Just make sure to let it cool before storing.
Tips to Make Slow Cooker Birria Tacos
- For extra tenderness, let the beef cook for the full 8 hours.
- Adjust the chili powder to make it spicier or milder, depending on your taste.
- Soften tortillas in the broth to add more flavor before filling them.
Variation
You can replace the beef with lamb or chicken for a unique twist. Additionally, feel free to use different types of cheese, such as cheddar or pepper jack.
FAQs
1. Can I make this recipe in advance?
Yes, you can prepare the beef and broth in advance, store them in the refrigerator, and then assemble the tacos on the day you want to serve them.
2. What can I serve with Birria Tacos?
You can serve them with cilantro lime rice, refried beans, or a fresh salad for a complete meal.
3. Can I use a different type of cooker?
Yes, you can use a stovetop or pressure cooker, but cooking times will vary. Adjust according to your cooker’s instructions.
Enjoy your delicious Slow Cooker Birria Tacos!
Slow Cooker Birria Tacos
Ingredients
Beef and Broth
- 2.5 lb beef pot roast or chuck roast
- 1.5 cups yellow onion, chopped
- 4 large garlic cloves, smashed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder blend
- 0.5 teaspoon cinnamon
- 3 ounces chipotle in adobo
- 1 cup canned crushed tomatoes
- 3 cups beef broth
- 1 tablespoon white vinegar
- 2 teaspoons kosher salt
- 2 pieces bay leaves
Taco Assembly
- 16 pieces corn tortillas
- 2 cups shredded Monterey Jack cheese or Oaxaca cheese
- 0.5 cup chopped fresh cilantro
- Lime wedges (optional) For serving
Instructions
Preparation
- Heat a large skillet over medium heat and spray with cooking spray.
- Brown the beef on all sides in two batches. Once browned, transfer the beef to the slow cooker.
- In a blender, blend 1 cup onion, garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, and salt.
- Pour this mixture over the beef in the slow cooker. Add bay leaves.
- Cook on low heat for 8 hours.
Serving
- After cooking, shred the beef and strain the broth.
- Return the shredded beef to the slow cooker and mix it with 1/2 cup of the broth to keep it moist.
- Save the remaining broth for dipping tortillas.
- Quickly dip a tortilla in the broth and add it to a hot skillet or griddle.
- Add 3 tablespoons of shredded beef, 2 tablespoons of cheese, some onion, and cilantro to the tortilla.
- Fold and cook like a quesadilla until browned on both sides.
- Serve with raw chopped onion, cilantro, and the remaining broth in a small bowl for dipping.
