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Birria Tacos

Traditional meat stew red tacos, Wyoming style!
Prep Time45 minutes
Cook Time8 hours
Course: Main Course
Cuisine: Mexican
Keyword: Crock Pot, game meat, slow cooker, taco, tacos
Servings: 10 People
Calories: 800kcal
Author: TetonTrekker
Cost: $20

Equipment

  • 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

Ingredients

Dried Chilies

  • 6 Arbol Hot
  • 6 Guagillo Medium
  • 6 New Mexico Mild

Meat

  • 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
  • Salt

Oils & Vinegars

  • 3 tbsp Garlic-Infused Canola Oil
  • ¼ cup Apple Cider Vinegar

Pantry

  • 1 cup Beef Stock
  • 1 can Diced Tomatoes & juices 14.5 oz
  • 24 Soft Corn Tortilla Shells

Produce

  • 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

Instructions

Toast

  • 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

Prepare Sauce

  • 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.

Notes

Remember, this is just like a pot roast recipe, no two exactly the same, what’s in the pantry and fridge will do. Substitute where needed.