Crock Pot Birria Tacos

The pressure builds and you start counting down minutes until you eat. You spot that chuck roast in your kitchen and it's calling for some serious flavor. You gotta get it seared just right, so that crust forms that's full of rich, caramelized goodness.

The smell of garlic and onion fills the air while you're sautéing the dried chiles. You sense the heat rising and the anticipation growing as the beef stock simmers with all those amazing spices. You can almost taste the warmth and smokiness the chiles bring.

Once everything's nestled into the slow cooker, you set it all up for that tender pull you love in birria. The wait is long but worth it. You start picturing tacos with melted cheese and fresh cilantro dancing on your tongue. Y'all gonna find this recipe is simple and so rewarding.

What Makes Pressure Cooking Win Every Round

• It gets tough meat wonderfully tender fast without drying it out.
• You don't gotta babysit it, just set and forget with confidence.
• The sealing ring locks in flavors like nobody's business.
• Quick release lets you open it up without waiting forever.
• Slow release means you control the steam cues for perfect texture.
• Pressure cooking locks in juices making your birria super moist.
• It saves you time so you're not stuck in the kitchen all day.

Pressure cooking is key when you're juggling with time and still want the best tender bites. If you're into effortless meals, check out how the pressure cooker makes Applebees Chicken Wonton Tacos quickly tender and crispy, a great dinner idea.

Everything You Need Lined Up

• 2-3 lbs boneless chuck roast
• 1 tablespoon avocado oil or neutral oil (plus more for taco frying)
• Coarse ground salt and fresh ground pepper
• 4 dried Guajillo chiles
• 5-6 Chipotle chilis in adobo (from a can)
• 1 small red onion, thinly sliced
• 8 whole cloves garlic, smashed
• 32 oz beef stock or beef broth
• 1 tablespoon tomato paste
• 1 14.5 oz can fire roasted diced tomatoes
• ¼ cup organic apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano (Mexican oregano preferred)
• 1 cinnamon stick
• 3 dry bay leaves
• 1 teaspoon smoked paprika
• ½ tablespoon fresh grated ginger
• 1 teaspoon ground coriander
• Corn or flour tortillas
• Lime wedges, fresh cilantro leaves, diced white onion, shredded Oaxacan or mozzarella cheese for topping

Your Complete Cooking Timeline

• Heat the avocado oil in a large skillet over medium-high heat. This gets your roast crusty and flavorful.
• Sear the chuck roast on all sides until browned real good. Then transfer it right over to your slow cooker.
• In the same skillet, add sliced onion and smashed garlic. Sauté till you smell that sweet, savory aroma.
• Throw in the Guajillo chiles and chipotle chilis, cook for about a minute more to release their smokiness.
• Pour in the beef stock and stir up everything, scraping all the bits off from the skillet. Then pour this over the meat in the slow cooker.
• Mix in the tomato paste and fire roasted diced tomatoes. Season well with salt and pepper so flavors pop.
• Cover and set it on low for 6-8 hours. Slow release the steam cues if you use a pressure cooker version instead for faster tender pull.
• When it's done, shred the meat with two forks and mix it back into the sauce. It's taco filling time!

Time Savers That Actually Work

• Pre-soak your dried Guajillo chiles in hot water just 15 minutes before cooking to soften and speed up their flavor release.
• Use quick release on your pressure cooker carefully once cooking's done so you don't overcook the beef.
• Double up the batch and freeze half for a chill day when you really need easy taco night.

What It Tastes Like Fresh From the Pot

The first bite gonna hit you with deep, smoky notes from the chipotle and Guajillo chiles. You feel that tender beef that's soaked up every good spice and jus.

The tang from apple cider vinegar and fire roasted tomatoes balances beautifully with the earthy cumin and oregano. It's kinda like a warm hug in taco form.

Garlic and cinnamon add subtle layers of flavor that surprise you but never overwhelm. You sense that deep richness all through the sauce.

Fresh toppings like cilantro and lime brighten each mouthful creating balance that keeps you coming back for more. Y'all gonna love dunking those tortillas in the tasty broth.

How to Store This for Later

• Fridge storage works great if you wanna eat the next day. Just cover tightly and keep it for up to 3 days. Reheat gently so beef stays moist.
• Freezing birria is perfect for weeks ahead. Portion it in airtight containers or freezer bags and make sure to squeeze out air. Defrost overnight in fridge for best results before reheating.
• Separate the meat and broth if you plan to store longer. This helps keep your meat texture better when reheated or thawed from freezer.

What People Always Ask Me

• Can I use a pressure cooker instead of a slow cooker? Yep, totally! Just make sure to use the sealing ring and set for about 1 hour, then do a slow release for best tender pull.
• What if I don't have Guajillo chiles? You can substitute with other dried red chiles like Ancho. It won't be exactly the same but still super tasty.
• How spicy is this birria? It's got a nice smokey heat that's mild to medium. You can reduce chipotles if you want less kick.
• Can I make this with other cuts of meat? Chuck roast is best for tender pull but brisket or short ribs will also work well.
• Do I need to add cheese to my tacos? Nope, but it really takes the tacos up a notch with melty texture and flavor.
• How do I get those perfect crispy edges on my birria tacos? After filling your tortilla, just fry it lightly in a bit of oil until edges get crispy. That crunch is unbeatable.

For more Tex-Mex and slow cooking inspiration, you might enjoy these related recipes: Garlic Parmesan Chicken, or Jewish Brisket that also makes great use of slow cooker and pressure cooker magic.