Slow Cooker Birria Tacos are a delicious and hearty treat that brings the flavors of Mexico straight to your table. These tacos are filled with tender, shredded beef and topped with melted cheese, making them a favorite for gatherings or a comforting meal at home. The slow cooker does most of the work, making it easy for anyone to enjoy this flavorful dish.
Why Make This Recipe
Making Slow Cooker Birria Tacos is a great choice for several reasons. First, the slow cooking method allows the flavors to develop beautifully, resulting in tender, juicy meat. Second, it’s simple! With just a few steps and ingredients, you can create an impressive dish without spending hours in the kitchen. Finally, these tacos are perfect for sharing, making them a hit at parties, family dinners, or even casual weeknight meals.
How to Make Slow Cooker Birria Tacos
Ingredients:
- 3 lbs beef chuck roast
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, coarsely chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tsp ground cumin
- 2 tsp oregano
- 2 tsp paprika
- Salt and pepper to taste
- Corn tortillas
- Shredded cheese (like Oaxaca or mozzarella)
- Chopped cilantro and onions for garnish
Directions:
- Start by soaking the dried chiles in hot water for about 20 minutes until soft. Drain and add to a blender with onion, garlic, beef broth, cumin, oregano, paprika, salt, and pepper. Blend until smooth.
- Place the chuck roast in the Crock Pot and pour the blended sauce over it. Cook on low for 8 hours or on high for 4 hours, until the meat is tender.
- Once done, shred the beef with two forks.
- Heat corn tortillas in a skillet until soft.
- Fill each tortilla with shredded beef and top with cheese, then fold the tortilla.
- Optional: Toast the filled tacos in the skillet until crispy.
- Serve with a cup of the savory broth for dipping, and garnish with cilantro and diced onions.
How to Serve Slow Cooker Birria Tacos
Serve your Slow Cooker Birria Tacos warm, straight from the skillet. They pair perfectly with a side of the savory broth for dipping. You can also offer some chopped onions and cilantro as toppings, allowing everyone to customize their tacos to their liking. These tacos are great for parties, as guests can form their own taco station.
How to Store Slow Cooker Birria Tacos
If you have leftovers, you can easily store them in the fridge. Place the shredded beef and broth in an airtight container. They will stay good for about 3 days. You can reheat the beef in a skillet or the microwave when you’re ready to enjoy it again.
Tips to Make Slow Cooker Birria Tacos
- For extra flavor, marinate the beef in the blended sauce for a few hours before cooking.
- If you can’t find dried guajillo or ancho chiles, you can substitute them with other dried chiles for a slightly different flavor.
- Feel free to add your favorite toppings like avocado slices or sour cream to enhance the tacos further.
Variation
You can make a vegetarian version of Birria Tacos by substituting the beef with jackfruit or mushrooms. Use vegetable broth instead of beef broth and follow the same blending process for the sauce.
FAQs
1. Can I use a different cut of meat?
Yes! While beef chuck roast works well, you can also use brisket or short ribs for a different texture and flavor.
2. Can I freeze leftovers?
Absolutely! You can freeze the shredded beef and broth. Just keep in mind that the texture of the cheese may not be the same after freezing.
3. How spicy are these tacos?
The heat level depends on the types of chiles used. Guajillo chiles are mild to medium, while ancho chiles are generally mild. If you prefer spicier tacos, consider adding some jalapeños to the sauce.
Making Slow Cooker Birria Tacos is not just about food; it’s an experience. Enjoy the process and share the delightful flavors with friends and family!
