Spicy Slow Cooked Mexican: 10 Delicious Birria Tacos

Spicy Slow Cooked Mexican Birria Tacos have become my go-to comfort food, perfect for any occasion. The blend of spices and slow cooking transforms simple ingredients into a hearty dish that warms the soul. This incredible recipe is not only easy to prepare but also delivers authentic Mexican flavors right in your kitchen. Let’s dive into this culinary adventure!

Why You’ll Love This Spicy Slow Cooked Mexican

There are so many reasons to adore this spicy Mexican slow cooker dish! First, it’s incredibly easy to prepare, making it perfect for weeknight dinners. Second, the flavors are rich and deep thanks to the slow cooking process, allowing the spices to meld beautifully. Third, it’s a crowd-pleaser, ideal for family gatherings or casual get-togethers. This recipe also highlights the best spices for slow cooked Mexican dishes, ensuring every bite is bursting with flavor. Plus, it’s gluten-free, suitable for various dietary needs. Lastly, it’s a fantastic way to introduce slow cooked Mexican cuisine to those who may not have tried it before!

Ingredients for Spicy Slow Cooked Mexican

Gather these items:

• 3 lbs beef chuck roast (or goat meat)
• 2 dried guajillo peppers
• 2 dried ancho peppers
• 1 dried pasilla pepper
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground cinnamon
• 4 cups beef broth
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• Salt and pepper to taste
• Corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Chopped onions (for serving)
• Radishes (for serving)

How to Make Spicy Slow Cooked Mexican Step-by-Step

1. Step 1: Remove the stems and seeds from the dried guajillo, ancho, and pasilla peppers. Toast them in a dry skillet over medium heat for about 2 minutes until fragrant.
2. Step 2: In a blender, combine the toasted peppers, chopped onion, minced garlic, ground cumin, oregano, cinnamon, and apple cider vinegar. Add a cup of beef broth and blend until smooth.
3. Step 3: Cut the beef chuck roast into large chunks. Season with salt and pepper.
4. Step 4: In a slow cooker, place the seasoned meat. Pour the blended sauce over the meat, and add the remaining beef broth, bay leaves, and any remaining spices.
5. Step 5: Set the slow cooker to low and cook for about 4 hours or until the meat is tender and easily shredded.
6. Step 6: Once cooked, remove the meat from the slow cooker and shred it using two forks. Discard any excess fat and bay leaves.
7. Step 7: If desired, strain the broth and reserve it for serving.
8. Step 8: Heat corn tortillas in a dry skillet until warm and pliable.
9. Step 9: Fill each tortilla with shredded birria and garnish with chopped cilantro, onions, and a squeeze of lime.
10. Step 10: Serve the tacos with the reserved broth for dipping, along with lime wedges and radishes on the side.

Pro Tips for the Best Spicy Slow Cooked Mexican

Keep these in mind:

• Use high-quality beef for the best flavor.
• Let the flavors meld by cooking on low for the full 4 hours.
• Feel free to adjust the level of spices according to your taste!
• Consider adding a splash of lime juice to the broth for extra zest.

Best Ways to Serve Spicy Slow Cooked Mexican

These tacos are best served with:

• Fresh lime wedges for a citrusy kick.
• Chopped onions and cilantro for added freshness.
• A side of spicy Mexican food in a slow cooker, like rice or beans.

How to Store and Reheat Spicy Slow Cooked Mexican

To store leftovers, simply place them in an airtight container and refrigerate. The flavors will deepen as they sit. To reheat, warm the shredded meat in a skillet or microwave and serve with fresh tortillas. This recipe is perfect for meal prep, allowing you to enjoy delicious slow cooked Mexican favorites throughout the week.

Frequently Asked Questions About Spicy Slow Cooked Mexican

What’s the secret to perfect Spicy Slow Cooked Mexican?

The secret lies in the slow cooking technique, allowing the spices to infuse the meat thoroughly. Using quality ingredients makes a huge difference too!

Can I make Spicy Slow Cooked Mexican ahead of time?

Absolutely! This dish is great for meal prep. You can prepare it a day in advance and reheat it for an even more flavorful experience.

How do I avoid common mistakes with Spicy Slow Cooked Mexican?

To avoid overcooking, ensure your slow cooker is set to low and monitor the cooking time. Also, don’t rush the seasoning; let the spices develop their flavors.

Variations of Spicy Slow Cooked Mexican You Can Try

Here are some delicious twists on this recipe:

• Substitute beef with chicken or pork for a different flavor.
• Add vegetables like bell peppers or zucchini for a hearty twist.
• Experiment with different spices to create your unique blend.

Spicy Slow Cooked Mexican: 10 Delicious Birria Tacos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Spicy Slow-Cooked Mexican Birria Tacos: An Incredible Ultimate Recipe

• Author: Lisa
• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 3 lbs beef chuck roast (or goat meat)
• 2 dried guajillo peppers
• 2 dried ancho peppers
• 1 dried pasilla pepper
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground cinnamon
• 4 cups beef broth
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• Salt and pepper to taste
• Corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Chopped onions (for serving)
• Radishes (for serving)

Cook Mode Prevent your screen from going dark

Instructions

1. Remove the stems and seeds from the dried guajillo, ancho, and pasilla peppers. Toast them in a dry skillet over medium heat for about 2 minutes until fragrant.
2. In a blender, combine the toasted peppers, chopped onion, minced garlic, ground cumin, oregano, cinnamon, and apple cider vinegar. Add a cup of beef broth and blend until smooth.
3. Cut the beef chuck roast into large chunks. Season with salt and pepper.
4. In a slow cooker, place the seasoned meat. Pour the blended sauce over the meat, and add the remaining beef broth, bay leaves, and any remaining spices.
5. Set the slow cooker to low and cook for about 4 hours or until the meat is tender and easily shredded.
6. Once cooked, remove the meat from the slow cooker and shred it using two forks. Discard any excess fat and bay leaves.
7. If desired, strain the broth and reserve it for serving.
8. Heat corn tortillas in a dry skillet until warm and pliable.
9. Fill each tortilla with shredded birria and garnish with chopped cilantro, onions, and a squeeze of lime.
10. Serve the tacos with the reserved broth for dipping, along with lime wedges and radishes on the side.

Notes

Nutrition

• Serving Size: 1 taco
• Calories: 350
• Sugar: 2g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 80mg