{"id":11567,"date":"2024-02-19T12:56:24","date_gmt":"2024-02-19T17:56:24","guid":{"rendered":"https:\/\/pricechopperready.com\/home\/?p=11567"},"modified":"2024-03-01T09:32:23","modified_gmt":"2024-03-01T14:32:23","slug":"slow-cooker-birria-tacos","status":"publish","type":"post","link":"https:\/\/pricechopperready.com\/home\/slow-cooker-birria-tacos\/","title":{"rendered":"Slow Cooker Birria Tacos"},"content":{"rendered":"

\"Slow

\n\"download\"\"Email<\/a>
\nSlow Cooker Birria Tacos<\/span><\/p>\n

Prep: 25 minutes
\nCook\/Slow Cook: 4 hours 55 minutes \u2022 Serves: 8<\/span> <\/p>\n

3 <\/span>tablespoons canola oil
\n4\t<\/span>dried ancho and\/or New Mexico chile peppers, chopped
\n3\t<\/span>pounds beef chuck roast, cut into 3-inch pieces
\n1\t<\/span>teaspoon kosher salt
\n1\t<\/span>teaspoon ground black pepper
\n1\t<\/span>large white onion, halved and chopped plus additional for garnish (optional)
\n6\t<\/span>garlic cloves, minced
\n2\t<\/span>cinnamon sticks
\n1\t<\/span>tablespoon dried oregano
\n2\t<\/span>teaspoons ground cumin
\n2\t<\/span>tablespoons tomato paste
\n4\t<\/span>cups beef stock
\n16 <\/span>(6-inch) corn tortillas
\n2\t<\/span>cups shredded queso quesadilla cheese
\n\t<\/span>Chopped fresh cilantro and lime wedges for garnish (optional)<\/p>\n<\/div>\n

1.<\/span> In large skillet, heat 1 tablespoon oil over medium heat. Add dried peppers; toast 2 minutes or until fragrant, stirring frequently. Transfer peppers to 5- to 6-quart slow cooker.
\n<\/span><\/p>\n

2.<\/span> In same skillet, heat remaining 2 tablespoons oil over high heat; sprinkle both sides of beef with salt and black pepper. In 2 batches, add beef to skillet and cook 4 minutes or until browned, turning once; transfer beef to slow cooker.
\n<\/span><\/p>\n

3.<\/span> Reduce heat to medium. Add onion to same skillet with drippings; cook 5 minutes or until tender, stirring occasionally. Add garlic, cinnamon sticks, oregano and cumin; cook 1 minute or until fragrant, stirring frequently. Add tomato paste; cook 1 minute, stirring frequently. Add 1 cup stock; cook 1 minute or until slightly reduced, scraping browned bits from bottom of skillet with wooden spoon. Transfer to slow cooker and add remaining 3 cups stock; cover and cook on high 4 hours or low 8 hours or until beef is very tender and shreds easily. Transfer beef to large bowl; with 2 forks, shred beef. Makes about 4 cups.
\n<\/span><\/p>\n

4.<\/span> Remove cinnamon sticks; transfer remaining cooking liquid in slow cooker to blender and blend on high until smooth. Reserve 4 cups sauce; pour remaining sauce into wide, shallow dish. Heat griddle or medium nonstick skillet over medium-high heat. Working with 1 tortilla at a time, dip both sides of tortilla into sauce in dish and add to skillet; place 2 tablespoons queso on right side of tortilla and 1\/4 cup beef on opposite side. Cook 2 minutes or until queso is slightly melted; fold queso-topped side of tortilla in half over beef and cook 4 minutes or until crisp, turning once.
\n<\/span><\/p>\n

5.<\/span> Serve tacos with remaining sauce garnished with onion, cilantro and\/or lime wedges, if desired.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (2 tacos, 1\/2 cup sauce):
\n708 Calories, 41g Fat, 15g Saturated Fat, 186mg Cholesterol, 752mg Sodium,
\n33g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 52g Protein
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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