Simple slow cooker birria tacos

I’ve simplified this birria tacos recipe using ingredients you can find at your local supermarket. No need to stop at multiple shops for special chillies, and you’ll still get a lovely mexican flavour with the chillies in adobo.

This is a simple. fuss-free recipe your whole family will love. Your leftover brisket can be used on burgers, in pasta, on pizza and more. Add your sauce ingredients to a slow cooker, add your brisket, then set it and forget it until dinner time. You’ll be left with a gorgeous, flavoursome sauce and melt in your mouth tender beef.

Simple slow cooker birria tacos

This simplified birria taco recipe is easy to make and perfect for beginner cooks (without compromising on flavour). The chipotle chillies in adobo gives the beauitful broth and dipping sauce a lovely mild mexican flavour. After 8 hours in your slow cooker, your beef brisket will fall apart and be melt in your mouth tender. You can use leftover brisket in pizza, pasta, burgers, toasted sandwhiches, in Vietnamese Bún and more.

Prep Time 10 mins Cook Time 8 hrs Total Time 8 hrs 10 mins Difficulty: Beginner Servings: 15

Ingredients

Instructions

  1. Sear your meat
    Sear/brown your brisket. You want it deeply golden brown on both sides. I use the Russell Hobbs satisfry air & grill multi cooker on the sear setting, turned up to 260C. You can also use a very hot pan. Brown in a generous splash of olive oil.
  2. While your meat is searing, prepare your dipping sauce/cooking broth ingredients

    Grate your carrot, dice your brown onion, crush your garlic.

  3. Remove beef from slow cooker and prepare broth ingredients

    Cook onion in your multi cooker (or in the same pan as your brisket). Saute until translucent with a little colour. Add garlic and spices (cumin and oregano) and cook for a further three minutes or until fragrant. Add in tomato paste, carrots, and chitpotle in adobo. Mix to combine. Add 1.5L beef stock liquid plus your bay leaves and cinnamon stick. Stir to combine, then add your brisket back in (or add your broth mixture plus your brisket to your slow cooker). Set for 8 hours.

  4. Remove and shred brisket and pop sauce in the freezer

    After 8 hours, remove your brisket and place on a large serving platter or chopping board. Pop the leftover broth into a blender (removing bay leaves and cinnamon stick). Place in the fridge to cool down (don't place on other fridge items or you may heat them up, which is a food safety risk). Once your broth is in the fridge, shred your brisket with two forks. Set aside.

  5. Once cooled, blend your sauce

    Once cooled, blend your broth/dipping sauce on high for 5 seconds only - you want a semi blended sauce and it will be too frothy if you blend for too long). Froth will disappear eventually but you can also remove it with a spoon.

  6. Prepare serving ingredients and assemble tacos

    Finely dice your white onion, grate your cheese and finely dice your coriander. Heat a pan over medium heat. Dip your tacos in your birria/broth liquid, place in your pan, sprinkle with cheese, and add pulled brisket. Fold in hald with your spatula and cook until lightly golden and when cheese has melted. To serve, pull open your tacos, sprinkle with coriander and white onion and dip in your yummy broth.

    Your broth and brisket can be stored seperately in the fridge in an airtight container for up to four days. You can freeze the sauce and the brisket seperately for up to three months. Both freeze well.
Keywords: easy birria tacos, birria tacos, slow cooked beef brisket, mexican beef brisket
Ash

Ash

A passionate foodie and mum!

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