The Story of a Taco
Let me tell you about birria. It started as a slow-cooked feast in Mexico. It was for big parties and happy days.
Now we make it in our own kitchens. I love that. Food travels and finds new homes. This matters because food connects us all. What is your favorite food from a faraway place?
Your Kitchen Helper
This recipe uses a slow cooker. It does the hard work for you. You just get it started. Then your house fills with the most wonderful smell.
Doesn’t that smell amazing? It makes everyone hungry. I still laugh at that. My grandson always asks, “Is it ready yet?” an hour after I start it. Patience is part of the recipe too.
A Little Pepper Talk
We use dried guajillo and ancho peppers. They are not too spicy. They give a rich, sweet flavor. You must take out the seeds first.
Soaking them in hot water makes them soft. Then we blend them into a sauce. Fun fact: these peppers are actually dried chilies! They turn our broth a beautiful red color. Do you like a little spice or no spice at all?
The Magic Step
After cooking, you will see oil on top of the broth. Do not pour it out! Skim it into a bowl. This is your secret weapon.
You will dip your tortillas in this oil. It makes them fry up crispy and tasty. This matters. It adds so much flavor from the meat and spices. It turns a simple tortilla into something special.
Building Your Taco
Now for the fun part. Dip the tortilla in the oil. Add cheese and that tender beef. Fold it and cook until crispy.
Finally, open it up. Add fresh onion and cilantro. The crunch and the fresh herbs are perfect together. This matters because texture makes food exciting. Serve the warm broth on the side for dipping. What is your must-have taco topping?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| chuck roast | 3 pound | |
| dried Guajillo Pepper | 2 | |
| dried Ancho Chile | 2 | |
| garlic cloves | 4 | |
| yellow onion | 1 | |
| tomato sauce | 1 (15oz) can | |
| dried oregano | 1 tablespoon | |
| cumin | 2 teaspoons | |
| kosher salt | 2 teaspoons | |
| apple cider vinegar | 2 tablespoons | |
| beef broth | 4 cups | |
| bay leaves | 3 | |
| corn tortillas | 10-12 | |
| shredded monterey jack cheese | 12 ounces | |
| yellow onion, diced | 1 | For serving |
| cilantro, chopped | 1 bunch | For serving |
My Cozy Kitchen Birria Tacos
Hello, my dear! Come sit. Let’s make something special today. These tacos are pure comfort food. The smell fills your whole house with joy. It reminds me of big family Sundays. We’ll let the slow cooker do most of the work. Doesn’t that sound nice?
Here is how we make them, step by step. I still laugh at that time I forgot to skim the oil. What a greasy mess! But we learn. Follow along with me.
- Step 1: First, wake up those dried peppers. Cut them open and shake out the seeds. Cover them with very hot water. Let them take a little bath for 10 minutes. Then drain them well. This makes them soft and ready to blend.
- Step 2: Now, let’s brown our beef. Cut the big roast into four pieces. Get your skillet nice and hot. Sear each piece on a few sides until browned. This locks in so much flavor. I love that sizzling sound. Then pop it all into your slow cooker.
- Step 3: Time for the magic sauce! Put the soft peppers in a blender. Add garlic, onion, and all those spices. Don’t forget the tomato sauce and vinegar. Blend it until it’s super smooth. Pour this beautiful red sauce over the meat.
- Step 4: Add the beef broth and bay leaves to the pot. Give it one gentle stir. Put the lid on and walk away. Let it cook on low for 7 to 8 hours. Your kitchen will smell amazing. (Hard-learned tip: Don’t peek! Every time you lift the lid, you let heat escape.)
- Step 5: When time’s up, look at that broth! See the shiny oil on top? Carefully skim it off into a bowl. We’ll use this golden oil later. It makes the tortillas crispy and rich. Then take the meat out and shred it with two forks. It should just fall apart.
- Step 6: Now for the fun part! Heat a skillet. Dip a tortilla in that reserved oil. Place it oil-side down in the pan. Add cheese and beef, then fold it over. Cook until it’s crispy and golden. Repeat for all your tacos. Do you like your tacos super crispy or just lightly toasted? Share below!
- Step 7: Last touches! Open each crispy taco a little. Tuck in fresh diced onion and cilantro. Serve them with small bowls of the warm broth for dipping. This is called ‘consomé’. It’s the best part, trust me.
Cook Time: 7-8 hours
Total Time: 7 hours 30 minutes
Yield: 4 servings
Category: Dinner, Main Course
Let’s Get Creative With Your Tacos
Once you know the basics, you can play! Here are three fun twists on our recipe. Each one makes it a whole new meal. I love trying little changes like this.
- The Cozy Chicken Swap: Use chicken thighs instead of beef. The cooking time is shorter, about 5 hours. It feels lighter but just as tasty.
- Mushroom Magic: For a meatless Monday, use big portobello mushrooms. They soak up all that wonderful sauce. It’s so hearty and good.
- Breakfast Birria: Use the leftover shredded meat in the morning. Fry it up with some scrambled eggs. Serve it in a warm tortilla. Oh my, it’s delicious.
Which one would you try first? Comment below!
The Perfect Plate & Sip
Setting a pretty table makes dinner feel special. For sides, keep it simple. A bright Mexican street corn salad is perfect. Or just some lime wedges and sliced radishes on the side. Their crunch is so nice.
What to drink? For a grown-up treat, a cold Mexican lager pairs beautifully. It cuts through the richness. For everyone, a fizzy lime soda or horchata is my go-to. The sweet cinnamon drink is a classic match.
Which would you choose tonight? The crisp beer or the sweet horchata? I think I’d have a little of both.
Storing Your Birria for Later
Let’s talk about saving these tasty tacos. First, let the broth and meat cool completely. Store them separately in airtight containers. The broth and meat will keep in the fridge for four days.
You can freeze them for three months. I once froze the broth in an ice cube tray. It was perfect for a single serving later! Batch cooking this recipe is a smart move. It gives you a fantastic meal ready for a busy night.
This matters because good food should never be wasted. A ready-made meal is a gift to your future self. Have you ever tried storing it this way? Share below!
Fixing Common Birria Hiccups
Sometimes our cooking needs a little help. Here are three common fixes. First, if your sauce is too thin, don’t worry. Just simmer it in a pan to thicken it up.
Second, your meat might not shred easily. This means it needs more time. Let it cook until it falls apart with a fork. I remember when I rushed this step once. The meat was tough!
Third, your tortillas might tear. Always warm them first. A quick pass over a hot pan makes them flexible. Getting the texture right builds your cooking confidence. Perfect flavor comes from patience. Which of these problems have you run into before?
Your Birria Taco Questions, Answered
Q: Is this recipe gluten-free? A: Yes, if you use corn tortillas and check your broth label.
Q: Can I make it ahead? A: Absolutely. The meat and broth taste even better the next day.
Q: What if I can’t find dried peppers? A: Use three tablespoons of a good chili powder blend instead.
Q: Can I double the recipe? A: You can, but use a very large slow cooker.
Q: Any optional tips? A: A squeeze of fresh lime on your taco is wonderful. *Fun fact: The “birria” comes from the Spanish word for “a mess,” but a delicious one!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these tacos as much as I do. The smell filling your kitchen is the best part. It reminds me of big family Sunday dinners.
I would be so thrilled to see your creation. Sharing food connects us all. Have you tried this recipe? Tag us on Pinterest at @TheSchmidtyWifeEats so I can see!
Thank you for cooking with me today. Happy cooking!
—Anna Whitmore.
Slow Cooker Birria Tacos – The Schmidty Wife: Slow Cooker Birria Tacos Recipe
Description
Fall in love with tender, flavorful Slow Cooker Birria Tacos. An easy, authentic recipe for the ultimate cozy meal.
Ingredients
Instructions
- Cut open the dried guajillo peppers and ancho chilies. Remove the stem and any seeds on the inside. Cut or rip the peppers/chilies into smaller pieces and add to a smaller boil. Cover with boiling water. Let rest for 10 minutes and then drain the water, don’t let the dried peppers soak for more than 20 minutes.
- Preheat a large skillet to medium-high heat, a cast iron works great for this. Cut the chick roast into four equal sized pieces. Add the pieces of chuck roast to the hot skillet. Cook for 3 to 4 minutes. Rotate the pieces to a new side and cook another 3 to 4 minutes. Rotate one more time and cook another 3 to 4 minutes. Transfer the browned meat to the crockpot.
- Add the rehydrated peppers to a food processor along with the garlic cloves, onion, tomato sauce, oregano, cumin, kosher salt, and apple cider vinegar. Blend until it is a smooth sauce.
- Pour the sauce overtop the brown beef in the crockpot. Add the bay leaves and the beef broth. Give a quick stir to mix things together. Cover and let cook on low for 7 to 8 hours.
- Once the time is done for the beef do NOT touch the surface of the broth before taking off the oil. The top layer of the broth in the crockpot will be covered with oil from cooking. Use a laddle or other wide spoon to skim this oil off and into a bowl, try to get as much of it as you can and it is okay if you get a little of the red broth mixed in with it. Once you have as much of the oil as you can set this bowl aside you will use it for cooking the tortillas.
- Remove the beef to a cutting board. Using forks shred the beef.
- To cook the tortilla heat a large skillet (or a flattop grill) to medium heat. If you are using a skillet you will have to do the tacos in batches. You can always turn your oven to WARM and keep the done tacos on a sheet pan until they are all done to keep them warm.
- Once the skillet is hot you are going to take the first 2 tortillas and dip one side into the oil from the crockpot transfer this tortilla to the skillet oiled side down. Spread a couple tablespoons of the cheese over the tortillas. Then add some of the shredded beef to one side of each tortilla over top the cheese. Once the beef is on and the cheese is melted carefully fold the taco in half with a spatula. Let the taco cook on the one side until the taco is crispy, flip and let cook on the other side if needed. Transfer the tacos to a plate for eating or the warm oven. Repeat this process until all the tortillas and beef have been made into tacos.
- Once the tacos are all cooked to serve open back up and add some of the diced onion and cilantro, then close the taco back up. Fill a ramekin or small bowl with some of the broth for everyone eating. Dip the tacos into the broth and enjoy!
Notes
- Nutrition Information: Yield: 4, Serving Size: 3 tacos, Calories: 1384, Total Fat: 82g, Saturated Fat: 39g, Trans Fat: 3g, Unsaturated Fat: 38g, Cholesterol: 358mg, Sodium: 2879mg, Carbohydrates: 51g, Fiber: 10g, Sugar: 8g, Protein: 115g
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