If you’ve mastered the basics of birria and are ready to elevate this delicious Mexican dish to new heights, then you’re in for a treat! I’m sharing some insider tips and tricks to transform your slow-cooker birria from simple to sensational. Trust me, these enhancements will make your birria the star of your next gathering, and you'll never look back.
Let's talk about those all-important chiles. Adding a blend of Guajillo chiles will impart a richer, more complex flavor. Make sure to soak, de-stem, and deseed those chiles before blending them to perfection. Incorporate this goodness with 4-6 pounds of chuck roast, along with aromatic ingredients like a large onion, garlic cloves, and a mix of spices including chicken bouillon, black pepper, cloves, and bay leaves. Don't forget a teaspoon of Mexican oregano for that special touch. Trust me, these small tweaks make a monumental difference, turning your birria into a symphony of flavors that are sure to impress even the pickiest of eaters.
If you really want to leave your guests speechless, consider adding 4-6 carrots to your slow cooker. This not only enhances the flavor, but also adds a subtle sweetness that perfectly balances the dish. And for the showstopper moment, dip your tortillas in that luscious, oil-rich broth before grilling them to make mouth-watering birria quesadacos. The result? A crispy, juicy, and utterly delectable bite that will have everyone asking for seconds. So go ahead, take the plunge and make your birria truly unforgettable. Happy cooking, and don’t forget to share your success stories! Buen provecho!
Beef Birria Ingredients:
4 to 6 pounds of chuck roast
4 1/2 cups of water
6 Guajillo chiles
1 large onion
4 large garlic cloves
1 1/2 tbsp chicken bouillon (more salty a pop of flavor use 2 tbsp)
1 tbsp Mexican oregano
4 bay leaves
1/2 tbsp black pepper
3 cloves
4 to 6 carrots
For spice add 2 chiles de árbol
Birria quesa tacos:
Corn tortillas
Chihuahua Mexican cheese or your favorite white melty cheese
Chopped Onion
Chopped Cilantro
Lime
Instructions:
Soak the Guajillo Chiles, remove stems and seeds, then blend them.
In a slow cooker, combine the chuck roast, blended chiles, water, onion, garlic, chicken bouillon, black pepper, cloves, bay leaves, oregano, and optional carrots.
Cook on low for 8 hours.
Once the birria is cooked, shred the meat using two forks.
To make birria tacos, dip the tortillas quickly in the broth, just enough to coat them lightly but not soak them, then fill them with the shredded meat and melty cheese. Top with chopped onions and cilantro.
Pan-fry the filled tacos until crispy and serve them with additional broth for dipping.
Tip:
-Don’t skip on the carrots you don’t have to eat them, but they have such a savory flavor.
-Fresh tortillas tend to hold up better and are less likely to become soggy. If you have supermarket tortillas not to worry, heat the tortillas on a skillet for a few seconds before dipping in the broth. This will help remove excess moisture.