Slow Cooker Birria Tacos
Make dinner a breeze with these Slow Cooker Birria Tacos. This flavorful meal is on a whole new level of delicious!
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Slow Cooker Birria Tacos
Persons
8
Prep Time
25 minutes
Cook Time
4 hours, 55 minutes
Total Time
5 hours, 20 minutes
Ingredients
- 3 Tbsp. Canola Oil
- 4 Dried Ancho and/or New Mexico Chile Peppers, chopped
- 3 Lb. Pork Shoulder Roast, cut into 3-inch pieces
- 1 tsp. Kosher Salt
- 1 tsp. Ground Black Pepper
- 1 Large White Onion, halved and chopped plus additional for garnish (optional)
- 6 Garlic Cloves, minced
- 2 Cinnamon Sticks
- 1 Tbsp. Dried Oregano
- 2 tsp. Ground Cumin
- 2 Tbsp. Tomato Paste
- 4 C. Beef Stock
- 16 (6-inch) Corn Tortillas
- 2 C. Shredded Queso Quesadilla Cheese
- Chopped Fresh Cilantro and Lime Wedges, for garnish (optional)
Instructions
- In large skillet, heat 1 tablespoon oil over medium heat. Add dried peppers; toast 2 minutes or until fragrant, stirring frequently. Transfer peppers to 5- to 6-quart slow cooker.
- In same skillet, heat remaining 2 tablespoons oil over high heat; sprinkle both sides of beef with salt and black pepper. In 2 batches, add beef to skillet and cook 4 minutes or until browned, turning once; transfer beef to slow cooker.
- Reduce heat to medium. Add onion to same skillet with drippings; cook 5 minutes or until tender, stirring occasionally. Add garlic, cinnamon sticks, oregano and cumin; cook 1 minute or until fragrant, stirring frequently. Add tomato paste; cook 1 minute, stirring frequently. Add 1 cup stock; cook 1 minute or until slightly reduced, scraping browned bits from bottom of skillet with wooden spoon. Transfer to slow cooker and add remaining 3 cups stock; cover and cook on high 4 hours or low 8 hours or until beef is very tender and shreds easily. Transfer beef to large bowl; with 2 forks, shred beef. Makes about 4 cups.
- Remove cinnamon sticks; transfer remaining cooking liquid in slow cooker to blender and blend on high until smooth. Reserve 4 cups sauce; pour remaining sauce into wide, shallow dish. Heat griddle or medium nonstick skillet over medium-high heat. Working with 1 tortilla at a time, dip both sides of tortilla into sauce in dish and add to skillet; place 2 tablespoons queso on right side of tortilla and 1/4 cup beef on opposite side. Cook 2 minutes or until queso is slightly melted; fold queso-topped side of tortilla in half over beef and cook 4 minutes or until crisp, turning once.
- Serve tacos with remaining sauce garnished with onion, cilantro and/or lime wedges, if desired.
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