8 January, 2021
This will be adapted for game meat next time I cook it, and I will update this recipe. Please comment below and I will ping everyone back when I do so.
One of my friends did a live video on FaceBook of her first attempt at these red tacos, I had not heard of Birria Tacos until then. They looked yummy and like something my husband would like so I decided to find a recipe and give them a try. First thing was to find a recipe that would work in my slow cooker so off to Pintrest I went.
What is Birria anyway? It’s a meat stew traditionally made from goat meat. However most the recipes I saw were made from beef, and a few lamb. And there are TONS of recipes! And this would be perfect for Antelope or any other game meat.
All of the recipes had a mile long list of ingredients and no two were the same. Only one had a slow cooker involved, and many called for marinating over night. What I got out of my quest was that it is just like my Elk Roast recipe, no two exactly the same, what’s in the pantry and fridge will do. So I narrowed down to 5 then printed 2 and added lots of notes.
Most the ingredients were already staples at my house, except the chilies and a couple other things. I wrote down the chilies I THOUGHT I was going to buy and headed to the grocery. Holly Hot Sauce Batman! My chili choices did not include all that I wanted so I had to guess on flavor. Most the recipes called for about 20 pods, give or take, so I went for 6 mild, 6 medium, and 6 hot. The flavor came out wonderful but a bit on the spicey side, next time I will cut back on the Arbol just a bit. And I threw together a cheet sheet for the next trip to the store.
Our game meat is sparse this year, another result of the Zombie Apocalypse. I had my husband pick a cheep roast of beef from the sale rack at the grocery store, I knew the slow cooker would cook out any toughness. When I have a opportunity to use some game meat in this recipe I will come back and adjust this recipe. Game meat is very lean and I can see this recipe needs a little fat in the resulting sauce so the corn tortillas will fry and not steam. I’m thinking bacon! Everything is better with bacon!
This Recipe makes some awesome leftovers:
Be sure to store the extra meat in the sauce in the fridge for these leftover dishes.
- Birria Taco Pozole (recipe coming soon)
- Enchiladas – Use the birria meat in place of the game meat in this recipe.
- Rockcrok® 4-qt. Slow Cooker Set
- Quality Blender
- Nonstick Fry Pan
- Small Sauce Pan
- Nonstick or cast iron Double Burner Griddle
- Fine Mesh Strainer
- Quick Shred
- Large Chef's Tongs
- Large Cutting Board
- 5" Santoku Knife
- Large Prep Bowls
- Wooden Spoon
- Nylon Turner
- 2.5-qt. Insulated Serving Bowl
- 6 Arbol Hot
- 6 Guagillo Medium
- 6 New Mexico Mild
- 4-6 lb Roast – Beef, Game, Pork, or Lamb
Baking & Spices
- 8 Bay Leaves
- 3 tbsp Sesame Seeds
- 1 tbsp Peppercorn Medley
- 1 tsp Cloves
- 2 tsp Coriander Seeds
- 4 tsp Thyme
- 2 tsp Ground Ginger
- 1 tsp Ground Cumin
- 1 tsp Korintje Cinnamon
Oils & Vinegars
- 3 tbsp Garlic-Infused Canola Oil
- ¼ cup Apple Cider Vinegar
- 1 cup Beef Stock
- 1 can Diced Tomatoes & juices 14.5 oz
- 24 Soft Corn Tortilla Shells
- 1 Whole Garlic Bulb Seperated and peeled
- 2 med White Onions
- 4 med Carrots
- 1/2 Green Pepper
- 1 bunch Cilantro
- Lime Wedges
Dairy – Pick one or more cheeses
- Oaxaca cheese
- Chihuahua cheese
- Mozzarella cheese
- Monterey jack cheese
- Toast the garlic, bay leaves, sesame seeds, peppercorns, coriander seeds, and cloves in a Nonstick Fry Pan over medium high heat . Sesame seeds should be a light brown and spices aromatic.If you substitute cumin seeds and/or cinnamon sticks add them to this step
- Transfer to the blender.
Prep Chili Pods
- Remove the stems and seeds from the chilies.
- Add the garlic-infused canola oil and dried chilies to the Rockcrok® 4-qt dutch oven, heat on low stirring often to flavor the oil, do not fry the chilies. About 5 minutes.
- Transfer to small sauce pan and add enough water to just cover.
- Simmer for about 15 minutes, until soft.
- Using Large Chef's Tongs put the chilies in the blender.
- Strain the water through the Fine Mesh Strainer into a large prep bowl or into a large glass measuring cup. Set aside.
Prepare Meat While Chilies are Simmering
- Turn the heat to medium under the Rockcrok® 4-qt dutch oven with the garlic-infused canola oil from the chilies.
- Salt all sides of the meat.
- Brown all sides of the meat. Do not crowd, do in batches if needed.
- Transfer the Rockcrok® 4-qt dutch oven to the Rockcrok® Slow Cooker Stand
- Add the thyme, ginger, cumin, cinnamon, vinegar, beef stock, and the canned tomatoes & juice to the blender.
- Puree until smooth. I used the smoothie setting.
Assemble for slow cooker
- Cut the carrots, green pepper, and one of the onions into large chunks and add to the Rockcrok® 4-qt dutch oven arranging around the meat.
- Pour the pepper sauce into the Rockcrok® 4-qt dutch oven over the meat and vegetables.
- Pour the water from the simmered chilies into the dutch oven to cover the meat or fill the dutch oven, leave at least ½" room at top to prevent boil over.
- Gently stir the liquids with a wooden spoon and cover.
- Cook on high 6 to 8 hours.
- OPTIONAL: Refrigerate over night. Set on counter for 30 minutes before setting in the Rockcrok® slow cooker base.
After the meat is finished cooking
- Using the Large Chef's Tongs remove the vegetables and let drain in a prep bowl. Pour the sauce back into the dutch oven.
- Transfer the meat to a large cutting board.
- Using the Quick Shred, shred the meat.
- Put the meat in a 2.5-qt. Insulated Serving Bowl.
Making the Tacos
- Chop the remaining onion and the cilantro.
- Heat the double burner griddle over medium heat. If using a cast iron that is not well seasoned, brush with a little oil
- Using the Large Chef's Tongs, dip corn tortillas in the sauce from the meat and put on the griddle. Cook until the tortilla starts to slightly brown and turn the tortilla with the nylon turner.
- Top with some meat and some shredded cheese. Cook until a little crispy.
- Plate folded and add some chopped onion and cilantro. Serve with a cup of the sauce from the cooked meat for dipping.