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:
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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.
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In the same skillet, toast the guajillo, ancho, and chipotle chilies for about 1-2 minutes, until fragrant but not burned.
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Move the toasted chilies to a blender. Add 2 cups of beef stock and let them soak for 10 minutes to soften.
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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.
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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.
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Cover the slow cooker and cook on low for 8-10 hours until the beef is tender and easily shreds.
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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.
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Heat a skillet or griddle over medium heat. Toast each corn tortilla until warm and flexible.
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Dip each tortilla into the reserved warm cooking liquid to lightly coat. Fill with the shredded beef and top with chopped cilantro and onion.
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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.