Description
Slow Cooker Birria Tacos are a delicious Mexican dish featuring tender, slow-cooked chuck roast simmered in a rich, smoky chipotle and tomato sauce. The shredded beef is stuffed into tortillas, dipped in flavorful sauce, and pan-fried to crispy perfection, then topped with cheese, cilantro, onions, and lime for a mouthwatering taco experience.
Ingredients
Scale
Main Ingredients
- 4 lb. Chuck Roast (Cut into quarters)
- 5-6 Dried Chipotle Peppers (stem cut off and seeded)
- 3 Chili de Arbol (stem cut off and seeded)
- 32 oz. Beef Stock
- 14 oz. Fire Roasted Tomato
- 1 medium White Onion (diced)
- 2 Limes (cut into quarters)
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Tomato Paste
- 4 cloves Garlic (minced)
- 2 tablespoons Mexican Oregano
- 1 tablespoon Paprika
- 1 tablespoon Salt
- 2 teaspoons Black Pepper
- 2 teaspoons Ginger
- 2 teaspoons Cinnamon
- 2 teaspoons Coriander
- 2 Bay Leaves
Toppings and Serving
- Cilantro (chopped)
- Diced White Onion
- Shredded Cheese (queso)
- Tortillas
Instructions
- Sear the Chuck Roast: In a cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear all sides of the chuck roast quarters until nicely browned to lock in the flavors.
- Prepare Slow Cooker Base: Transfer the seared beef chunks to the slow cooker. Pour the fire-roasted tomatoes over the meat along with the beef stock, ensuring the meat is fully submerged in the liquid. Stir gently to combine.
- Add Remaining Ingredients: Add the dried chipotle peppers, chili de arbol, diced white onion, lime quarters, apple cider vinegar, tomato paste, minced garlic, Mexican oregano, paprika, salt, black pepper, ginger, cinnamon, coriander, and bay leaves to the slow cooker. Stir to evenly distribute all ingredients.
- Slow Cook the Meat: Cook on LOW heat for 8-10 hours or on HIGH heat for 4-6 hours until the beef is tender and shreds easily with a fork.
- Shred the Beef: Once cooked, remove the bay leaves and lime quarters. Take the meat out of the slow cooker and shred it thoroughly using two forks.
- Make the Sauce: Pour the remaining cooking liquid and solids (after removing the meat) into a blender or food processor. Blend the mixture until smooth to create a rich, flavorful sauce.
- Strain the Sauce: Using a fine strainer over a large bowl, strain the blended sauce. Use a spatula to press the sauce, extracting maximum juices while discarding the pulp for a smooth consistency.
- Prepare the Tacos: Dip each tortilla into the strained sauce to soak up flavor. Then, place the dipped tortilla on a cast iron skillet over medium heat. Add shredded meat and queso cheese, folding the tortilla in half.
- Fry the Tacos: Cook the folded tacos in the skillet, a few at a time, until they are golden brown and crispy on both sides. Repeat for the remainder of the tortillas.
- Serve the Tacos: Serve the birria tacos hot topped with chopped cilantro, diced onions, and lime wedges for added freshness and flavor.
- Optional Serving: Serve with the reserved dipping sauce on the side to dip the tacos for an authentic birria experience.
Notes
- Searing the beef before slow cooking seals in juices and adds depth of flavor.
- Make sure to remove the bay leaves and lime quarters before shredding the meat to avoid bitterness.
- You can adjust the number of dried peppers to control the spiciness of the dish.
- Using a cast iron skillet for frying tacos provides even heat and excellent crispness.
- Reserve the dipping sauce to serve alongside tacos for an authentic birria dining experience.
- Leftover birria can be refrigerated for up to 3 days or frozen for longer storage.
