Description
Indulge in the ultimate comfort food with this easy Slow Cooker Beef Birria recipe. Tender, shredded beef infused with rich Mexican spices and smoky chipotle, perfect for creating flavorful birria tacos with a savory consommé for dipping.
Ingredients
• 3 – 4 lbs Chuck roast
• 1 tsp salt
• 1 Onion
• 2-3 Chipotle chiles (in a can with adobo sauce)
• 2 tbsp adobo sauce
• 1 cup Beef broth
• 4 cloves garlic Garlic
• 2 bay leaves
• 1 tsp Oregano
• 1 tsp Cumin
• 1/2 tsp ancho chili powder
• Tortillas
• Onion (minced)
• Cilantro
• Jalapeño (stemmed seeded and sliced)
• Lime wedges
Instructions
Pat the chuck roast dry and season with salt. Let it sit at room temperature.
If your slow cooker has a sear function, preheat it to high. Otherwise, preheat a skillet over medium-high heat.
Sear the chuck roast in the preheated slow cooker or skillet on all sides until browned, about 7 to 10 minutes. Remove and set aside.
Add the chopped onion, chipotle chiles, beef broth, garlic, bay leaves, oregano, cumin, and ancho chili powder to the slow cooker. Stir briefly to combine.
Place the seared chuck roast into the slow cooker on top of the other ingredients.
Cover and cook on low for 6 to 8 hours, or until the beef is tender and shreds easily.
Transfer the shredded beef to a bowl. Let the cooking liquid cool, then skim and discard the fat from the surface.
When ready to serve, reheat the cooking liquid and shredded beef.
Dip tortillas in the warm cooking liquid.
Place tortillas in a preheated skillet over medium-high heat, topping half with cheese.
Add the shredded birria over the cheese, fold the tortilla, and cook until browned and the cheese is melted, then flip to brown the other side.
Repeat for additional tacos.
Serve tacos with minced onion, cilantro, sliced jalapenos, and lime wedges.
Offer the reserved cooking liquid in a small bowl for dipping.
Notes
Don’t Rush the Sear: A good sear on the chuck roast is crucial for developing deep, savory flavors that will permeate the entire dish.
Shredding Made Easy: The beef should be incredibly tender after slow cooking. Use two forks to easily shred it directly in the bowl.
Consommé is Key: The liquid left in the slow cooker is liquid gold. Skimming the fat is important for the best dipping experience, so don’t skip this step.
Tortilla Dipping: A quick dip in the warm consommé is all you need to infuse flavor and achieve the perfect texture for pan-frying. Don’t soak them for too long, or they might become too fragile.
Crisp Up Those Tacos: Pan-frying the dipped and filled tortillas until golden brown and the cheese is melted creates that irresistible crispy exterior and gooey interior.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A