If you’re looking for the ultimate comfort food, you have to try these Slow Cooker Birria Tacos! They’re rich, flavorful, cheesy, and perfect for a cozy night in. Here’s how to make them:
Ingredients:
• 3 lbs chuck roast, cut into chunks
• 3 dried guajillo chiles, seeds removed
• 2 dried ancho chiles, seeds removed
• 1 onion, quartered
• 5 garlic cloves
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp dried oregano & 1 tsp ground cumin
• ½ tsp smoked paprika
• 2 tbsp apple cider vinegar
• 4 cups beef broth
• Salt and pepper, to taste
• Corn tortillas
• Shredded mozzarella or Oaxaca cheese
• Fresh cilantro and diced onions for topping
The result? Crispy, cheesy, juicy Birria Tacos that are totally worth the wait. Save this recipe for later & tag me if you make it!
Directions:
Toast the dried chiles in a skillet for about 1-2 minutes until fragrant.
Soak them in hot water for 15 minutes to soften.
Blend chiles with onion, garlic, vinegar, and 1 cup beef broth until smooth.
Season beef chunks with salt and pepper, then sear them in a skillet until browned.
Add beef, blended sauce, remaining broth, bay leaves, cinnamon stick, oregano, cumin, and paprika into your crockpot.
Cook on low for 8 hours or high for 4-5 hours, until beef is tender and shreds easily.
Remove beef and shred. Reserve broth (this is your dipping consommé!).
Dip a tortilla into the broth, fill with beef and cheese, and cook on a skillet until crispy and melty.
Serve with extra broth for dipping and top with fresh cilantro and diced onions.
