Slow Cooker Birria Tacos

Name: Slow Cooker Birria Tacos
Prep time: 15 min
Cook time: 510 min
Total time: 525 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 2 ½ lb beef pot roast or chuck roast (trimmed and cut into 2-3 large pieces*); 1 ½ cups yellow onion (chopped, plus more for garnish); 4 large garlic cloves (smashed); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano (mexican oregano if you can find it, it is more citrusy); 1 teaspoons cumin; 2 teaspoons chili powder blend; ½ teaspoon cinnamon (or 1 small cinnamon stick); 3 ounces chipotle in adobo (see notes); 1 cup canned crushed tomatoes (fire roasted if you can find it); 3 cups beef broth; 1 tablespoon white vinegar; 2 teaspoons kosher salt; 2 bay leaves; 16 corn tortillas; 2 cups shredded Monterey jack (Oaxaca or queso chihuahua); ½ cup chopped fresh cilantro (for serving); lime wedges (optional for serving); guajillo, ancho and arbol chiles (optional in place of chipotle for a more traditional birria. See note below.)

This easy slow cooker birria tacos recipe delivers tender beef, crispy tortillas, and rich consommé—perfect for a hands-off taco night!

⏱️ 525 menit 🔪 Persiapan: 15 menit 🔥 Masak: 510 menit 📊 Sulit 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Skinnytaste

Bahan-bahan

8 porsi

2 ½ lb beef pot roast or chuck roast (trimmed and cut into 2-3 large pieces*)
1 ½ cups yellow onion (chopped, plus more for garnish)
4 large garlic cloves (smashed)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano (mexican oregano if you can find it, it is more citrusy)
1 teaspoons cumin
2 teaspoons chili powder blend
½ teaspoon cinnamon (or 1 small cinnamon stick)
3 ounces chipotle in adobo (see notes)
1 cup canned crushed tomatoes (fire roasted if you can find it)
3 cups beef broth
1 tablespoon white vinegar
2 teaspoons kosher salt
2 bay leaves
16 corn tortillas
2 cups shredded Monterey jack (Oaxaca or queso chihuahua)
½ cup chopped fresh cilantro (for serving)
lime wedges (optional for serving)
guajillo, ancho and arbol chiles (optional in place of chipotle for a more traditional birria. See note below.)

Langkah-langkah

Heat a large skillet over medium heat and spray with cooking spray. Brown the beef on all sides in two batches. Transfer the beef to the slow cooker.
In a blender, or food processor, blend 1 cup onion, garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomato, beef broth, white vinegar and salt. Pour over beef. Add bay leaves and cook on low heat for 8 hours.
Shred beef strain the broth. Return beef to slow cooker with ½ cup broth and keep warm. Save remaining broth for dipping tortillas and serving.
Quickly dip tortilla in the consommé (broth) and add to a hot skillet or griddle.
Add 3 tablespoons of shredded beef and 2 tablespoons shredded cheese to the tortilla with some onion and cilantro. Fold and cook like a quesadilla until browned on each side.
Serve birria tacos with raw chopped onion and cilantro, plus remaining consommé in a small bowl, for dipping.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori39420% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 31.644

Per Porsi Rp 3.956/porsi

🏠 Lebih hemat ~Rp 63.288 dari beli jadi!

📋 Rincian Harga Bahan (30% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
beef pot roast or chuck roast	2.5 lb	-	-
yellow onion	1.5 cups	-	-
garlic cloves	4 large	-	-
garlic powder	1 teaspoon	Rp 8.000/100g	Rp 400
onion powder	1 teaspoon	Rp 8.000/100g	Rp 400
dried oregano	1 teaspoon	-	-
cumin	1 teaspoons	Rp 70.000/kg	Rp 7.000
chili powder blend	2 teaspoons	Rp 8.000/100g	Rp 16.000
cinnamon	0.5 teaspoon	-	-
chipotle in adobo	3 ounces	-	-
canned crushed tomatoes	1 cup	Rp 12.000/kg	Rp 2.844
beef broth	3 cups	-	-
white vinegar	1 tablespoon	-	-
kosher salt	2 teaspoons	-	-
bay leaves	2	Rp 25.000/kg	Rp 5.000
corn tortillas	16	-	-
shredded Monterey jack	2 cups	-	-
chopped fresh cilantro	0.5 cup	-	-
lime wedges	-	-	-
guajillo	-	-	-