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Key Ingredients & Substitutions
Beef Chuck Roast or Brisket: These cuts are great for slow cooking, becoming tender and flavorful. If you’re looking for a leaner option, you can substitute with sirloin or flank steak. Just keep in mind these cuts might cook a bit faster.
Dried Guajillo and Pasilla Chilies: These chilies add depth and a mild heat. If you can’t find them, try using chipotle in adobo for a smoky flavor or chili powder as a simpler alternative. Adjust the amount based on your spice tolerance.
Beef Broth: This is essential for building a rich base. Homemade is best, but store-bought works just fine. You can also use vegetable broth for a lighter version, but it will change the flavor profile a bit.
Corn Tortillas: I love corn tortillas for authentic tacos. If you’re gluten-free, look for corn or gluten-free tortillas in stores. Flour tortillas are another option if you prefer their texture.
How do I Get the Best Flavor from the Dried Chilies?
Soaking and blending the chilies is key to achieving that rich flavor. Properly softening them helps release their natural flavors. Here’s how to do it:
- Remove stems and seeds from the dried chilies before soaking.
- Soak in hot water for 15-20 minutes until they are soft.
- Blend the soaked chilies with your other ingredients to create a smooth sauce. This is where your sauce gets depth!
Your patience will pay off in flavor! If you’re in a rush, you can find pre-made chili sauces, but homemade is always tastier.
Easy Birria Tacos Recipe In The Slow Cooker
Ingredients You’ll Need:
For the Birria:
- 2 lbs beef chuck roast or brisket
- 4-6 dried guajillo chilies, stems and seeds removed
- 2-3 dried pasilla chilies, stems and seeds removed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2-3 cups beef broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1-2 bay leaves
- Salt and pepper to taste
For Serving:
- Corn tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Chopped onion (for serving)
How Much Time Will You Need?
This delicious birria tacos recipe takes about 20 minutes for preparation and then requires 8 hours to cook on low (or 4 hours on high). It’s a fantastic dish that you can set and forget!
Step-by-Step Instructions:
1. Soak the Chilies:
Start by soaking the dried guajillo and pasilla chilies in hot water for about 15-20 minutes. This step will soften the chilies, making them easier to blend into a smooth sauce.
2. Make the Sauce:
While the chilies are soaking, grab a blender. Combine the softened chilies, chopped onion, minced garlic, 1 cup of beef broth, ground cumin, dried oregano, smoked paprika, and a pinch of salt. Blend everything until you have a smooth sauce. Set aside the sauce for later.
3. Prepare the Meat:
Now, it’s time to put the beef in the slow cooker. Place the beef chuck roast or brisket inside, then pour the chili sauce you just made over the meat. Add in the bay leaves and pour additional beef broth until the meat is almost covered. This will help keep the meat juicy!
4. Cooking Time:
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. You want the meat to be nice and tender, so it shreds easily. With all that time, the flavors will blend beautifully!
5. Shred the Beef:
Once the meat is done cooking, use two forks to shred it right in the sauce. Don’t forget to take out the bay leaves before mixing the meat well in the delicious sauce.
6. Make the Tacos:
To assemble the tacos, start by heating a skillet over medium-high heat. Take each corn tortilla and dip it lightly in the sauce. Cook the tortilla in the skillet until it’s warm and slightly crispy.
7. Fill the Tacos:
On one half of each tortilla, add a generous portion of the shredded beef mixture, then fold the tortilla over. Let it cook for another minute to crisp up the taco on both sides.
8. Serve It Up:
Now your birria tacos are ready to be enjoyed! Garnish them with fresh chopped cilantro and onion, and don’t forget to serve lime wedges on the side for squeezing over the tacos.
9. Enjoy!
Dig into your homemade birria tacos with a side of the reserved broth for dipping. It’s a comforting and tasty dish that will impress everyone!
Can I Substitute Fresh Chilies for Dried Chilies?
Absolutely! If you can’t find dried guajillo or pasilla chilies, use fresh chilies like poblanos or jalapeños. Just keep in mind that fresh chilies are generally less concentrated in flavor. You might need to adjust the amount based on your spice preference, so start with one and taste as you go!
How Can I Make This Recipe Spicier?
If you want to add more heat, try including some diced jalapeños or arbol chilies in the sauce. You can also add a splash of hot sauce to the blending mixture. Just remember, you can always add more spice, but it’s hard to take it away once it’s in!
Can I Use A Different Cut of Meat?
Yes! Though beef chuck roast and brisket are ideal for their tenderness after cooking, you can use other cuts like short ribs or even pork shoulder. Just ensure the meat has enough fat for flavor and texture, adjusting cooking times as necessary since different cuts can vary in tenderness.
How Do I Store Leftover Birria Tacos?
Store any leftover meat and broth separately in airtight containers in the fridge for up to 3 days. For the tortillas, consider wrapping them in foil. To reheat, just warm the meat in a skillet and crisp up fresh tortillas as needed. Enjoy your tacos again freshly prepared!
