Who can resist these easy and tasty birria tacos! These are hands-down my favorite. It’s unfortunate that I wasn’t introduced to these earlier because for a majority of my life, I was always under the impression that ground beef tacos topped with lettuce and tomatoes were the only tacos around. Boy was I wrong!
The savory and spicy combination that these tacos bring does a lot for my taste buds. As if the beef cooking slowly doesn’t bring enough flavor, the broth is used as a dipping sauce for the tacos. As with anything else in life, good things take time and these tacos are no exception! Patience is necessary while the steak slowly cooks for 5 and a half hours but trust me, it’s definitely worth it!
If you love this, be sure to try
Birria Tacos
Course: Main, AppetizersCuisine: MexicanDifficulty: Medium6
servings30
minutes6
hoursIngredients
2 – 24 ct street taco corn tortillas
- For the broth:
32 oz beef stock
2 cinnamon sticks
1/2 medium onion, chopped
2 tbsp of chipotle peppers in adobe sauce
1 1/2 tbsp of tomato paste
- For the marinade:
1.66 lbs of chuck roast
1 1/2 tbsp of apple cider vinegar
1 tbsp of olive oil
2 1/4 tsp of sugar
1 3/4 tsp of garlic powder
1 1/2 tsp of salt
3/4 tsp of oregano leaves
1/2 tsp of cumin
1/2 tsp of black pepper
1/2 tsp of paprika
1/4 tsp of ground cloves
1/4 tsp of cayenne pepper
Directions
- Start with seasoning the steak. I tend to use chuck roast which is what I use for pot roast and it’s perfect for the slow cooker.
- Preheat slow cooker to high and add in beef stock, tomato paste, chipotle peppers, cinnamon sticks and onions. Let that brew for about 5 mins, stirring occasionally.
- Add in chuck roast to slow cooker and cook for 5 1/2 hours on HIGH. After the meat has been allowed to cook for hours, we can be confident that the steak will be flavorful and tender.
- Remove from pot and place into mixing bowl to shred meat. The meat is so tender at this point that you simply just have to push down on it with a fork to spread the steak apart. Do not discard broth in slow cooker (will use for tortillas and as a dip for the tacos).
- Preheat griddle to 275 degrees. Spray with nonstick cooking oil. Gently drop tortilla into broth, one at a time, and place onto griddle. Repeat for a total of 8x.
- Then scoop a tbsp of meat onto one side of the tortilla.
- Then add cheese on top of the meat.
- Fold the tortillas into halves, pressing down to ensure meat and cheese stays inside. Flip to other side and cook for no more than 1 min.
- Remove from griddle.
- Sprinkle chopped onions (I like red), cilantro and cheese over tacos. Serve with slices of lime and a dip bowl for the broth sprinkled with onions and cilantro then enjoy!
Notes
- Cheese options: Oaxaca cheese (preferred), queso fresco, mozzarella, Monterey Jack
