why make this recipe
Slow-Cooked Spicy Birria Tacos are a delicious way to enjoy a classic Mexican dish. The beef is tender and flavorful, thanks to a mix of spices and slow cooking. They are perfect for gatherings, game days, or a cozy family meal. Plus, the tacos are customizable with toppings like cilantro, onions, and lime, making them a hit for everyone.
how to make Slow-Cooked Spicy Birria Tacos
Ingredients:
- 3 lbs beef chuck roast, cut into large chunks
- 2 tablespoons vegetable oil
- 6 dried guajillo chilies, stemmed and seeded
- 4 dried ancho chilies, stemmed and seeded
- 1 dried chipotle chili
- 4 cups beef stock
- 1 large onion, quartered
- 1 head of garlic, cloves peeled
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cinnamon stick
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
- 12-16 corn tortillas
- 1 cup chopped fresh cilantro
- 1 cup finely chopped onion
- Lime wedges, for serving
Directions:
Preheat a large skillet over medium-high heat. Add the vegetable oil and sear the chunks of beef chuck roast on all sides until browned. Transfer the beef to a slow cooker.
In the same skillet, toast the guajillo, ancho, and chipotle chilies for about 1-2 minutes, until fragrant but not burned.
Move the toasted chilies to a blender. Add 2 cups of beef stock and let them soak for 10 minutes to soften.
Add the quartered onion, peeled garlic cloves, and apple cider vinegar to the blender with the chilies. Blend everything until it becomes a smooth paste.
Pour the chili paste over the beef in the slow cooker. Add the remaining 2 cups of beef stock, bay leaves, oregano, cumin, smoked paprika, cinnamon stick, salt, and pepper.
Cover the slow cooker and cook on low for 8-10 hours until the beef is tender and easily shreds.
Once cooked, take the beef out and shred it using two forks. Discard any large fat pieces. Strain the cooking liquid and keep it warm.
Heat a skillet or griddle over medium heat. Toast each corn tortilla until warm and flexible.
Dip each tortilla into the reserved warm cooking liquid to lightly coat. Fill with the shredded beef and top with chopped cilantro and onion.
Fold the tacos and serve immediately with lime wedges on the side for squeezing over the tacos.
how to serve Slow-Cooked Spicy Birria Tacos
Serve the tacos warm with plenty of toppings. Chopped cilantro, diced onions, and lime wedges enhance the flavor. You can also serve a small bowl of the reserved cooking liquid on the side for dipping.
how to store Slow-Cooked Spicy Birria Tacos
To store leftovers, let the shredded beef and cooking liquid cool down. Place them in an airtight container in the refrigerator. They’ll last for up to 3 days. Reheat gently before serving. Store any unused tortillas separately to keep them fresh.
tips to make Slow-Cooked Spicy Birria Tacos
- Use fresh cilantro and onion for the best flavors.
- Adjust the amount of chilies based on your spice preference.
- If you want a richer flavor, try adding a little more smoked paprika or cumin.
variation
You can use pork in place of beef for a different taste. Some people also like to add cheese or avocado to the tacos for extra creaminess.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can cook the beef a day ahead and store it in the fridge. Just reheat when you’re ready to serve.
2. What if I can’t find dried chilies?
You can use chili powder or a blend of spices to mimic the flavors, but the result may be different.
3. Can I freeze the leftovers?
Absolutely! The shredded beef freezes well. Just store it in a freezer-safe container for up to 3 months.
Slow-Cooked Spicy Birria Tacos
Ingredients
For the beef
- 3 lbs beef chuck roast, cut into large chunks
- 2 tablespoons vegetable oil
- 6 dried guajillo chilies, stemmed and seeded
- 4 dried ancho chilies, stemmed and seeded
- 1 dried chipotle chili
- 4 cups beef stock
- 1 large onion, quartered
- 1 head of garlic, cloves peeled
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 stick cinnamon
- 1/4 cup apple cider vinegar
- to taste Salt and pepper
For serving
- 12-16 pieces corn tortillas
- 1 cup chopped fresh cilantro
- 1 cup finely chopped onion
- as needed Lime wedges, for serving
Instructions
Preparation
- Preheat a large skillet over medium-high heat. Add the vegetable oil and sear the chunks of beef chuck roast on all sides until browned. Transfer the beef to a slow cooker.
- In the same skillet, toast the guajillo, ancho, and chipotle chilies for about 1-2 minutes, until fragrant but not burned.
- Move the toasted chilies to a blender. Add 2 cups of beef stock and let them soak for 10 minutes to soften.
- Add the quartered onion, peeled garlic cloves, and apple cider vinegar to the blender with the chilies. Blend everything until it becomes a smooth paste.
- Pour the chili paste over the beef in the slow cooker. Add the remaining 2 cups of beef stock, bay leaves, oregano, cumin, smoked paprika, cinnamon stick, salt, and pepper.
Cooking
- Cover the slow cooker and cook on low for 8-10 hours until the beef is tender and easily shreds.
- Once cooked, take the beef out and shred it using two forks. Discard any large fat pieces. Strain the cooking liquid and keep it warm.
Assembling
- Heat a skillet or griddle over medium heat. Toast each corn tortilla until warm and flexible.
- Dip each tortilla into the reserved warm cooking liquid to lightly coat. Fill with the shredded beef and top with chopped cilantro and onion.
- Fold the tacos and serve immediately with lime wedges on the side for squeezing over the tacos.