Mexican Birria Tacos
Ingredients
Cooker Broth Mixture
- 1 Onion
- 2 Roma Tomatoes
- 3 Garlic Cloves
- 3 Ancho peppers
- 4 Guajillo peppers
- 4 Chiles de arbol for extra spicy
- 1 Cinnamon stick
- 3 cups Vegetable Broth
- 2 tsp Dry Oregano or Italian Seasoning
- 2 tsp Cumin Powder
- 1 tsp Paprika
- 1 tsp Chili Powder I use Kashmiri Chili Powder
- 2 Bay Leaves
- 1 tsp Liquid Smoke optional
Slow Cooker Beef
- 3.5 lbs Beef Chuck With fat removed and cut into 2 or 3 chunks
- 1/2 lb Beef Bone
- 4 cups Broth the one you just made!
- 2 cups Water
- 1 Bell Pepper
- 1/2 tsp Black Peppercorns
- 1 Onion cut into chunks
- 3 cloves Garlic
- 1 Carrot cut into 4 pieces
- 1 Jalapeno Pepper
Instructions
Slow Cooker Broth
- Separate out all the ingredients
- Deseed the Ancho peppers and remove stems from all the dry peppers
- Roughly chop the onions, garlic and tomatoes
- In a pot add the dry peppers, onions, garlic and tomatoes with 3 cups vegetable brother. Boil for 10 minutes
- Add in the spices and boil for another 5 minutes
- Remove the cinnamon stick and bay leaves
- Let the mixture cool and then blend until it makes a thick gravy
- The broth is now ready. Makes approximately 4 cups
Slow Cooker Beef
- Roughly chop the onions, bell pepper, carrots, jalapeno and garlic
- Cut the beef chuck into a few large pieces
- At the bottom of the cooker, layer the vegetables
- Place the meat and beef bone on top of the vegetables
- Pour 4 cups of the prepared broth into the cooker and add an additional 2 cups of water
- Add the pepper corns
- Slow cook the beef for 5 hours. Keep checking to make sure the meat is very tender and can be broken with a fork
Preparing the Tacos
- Skim of the fat from the top of the slow cooker. This will be used to dip the tortillas
- Remove the meat and shred it
- In a bowl, dice some onions and cilantro
- Heat a small fry pan. Dip the tortilla in the fat and place into the fry pan. Top with meat, onions, cilantro and cheese.
- Fold the tortilla and flip
- Ready to serve!
