Slow Cooker Birria Tacos Chef Elizabeth Reese

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For the Sweet Sauce. In a small bowl, whisk together the cornstarch and water. 1 teaspoon Cornstarch, 1 teaspoon Water. Meanwhile, in a pot, add the enchilada sauce, brown sugar, garlic powder and Coke. Whisk to combine. 1 Can Red Enchilada Sauce, 1 Cup Coke, 2 1/3 Cups Light Brown Sugar, 1/2 teaspoon Garlic Powder.

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Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered. Blend sauce: Add mixture to a blender and blend as smooth as possible.

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Tightly roll up the enchilada. This recipe yields 12 enchiladas. Place all of the enchiladas seam side down in a 9×13 glass baking dish. Pour the birria broth over the enchiladas. Top with more cheese. Bake in a preheated 400 degree oven for 20 minutes. Garnish with chopped onion and slices of avocado. Print Recipe.

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Step 3: Prepare the Enchilada Sauce: In a separate pan, heat 1/3 cup of olive oil over medium heat. Pour the ready-made red enchilada sauce into the pan and bring it to a simmer.

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Instructions. Generously season the meat with salt and pepper on all sides, and heat the olive oil in a large pot or Dutch oven over medium-high heat. Working in 2 batches, add the meat and sear on all sides until browned. Remove the pot from the heat, add the seared meat back into the pot, and set aside.

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Instant Pot Instructions: Sear the beef in the instant pot using the sauté setting. Then add the chile sauce, spices and cover with enough water for cooking. Cook on High Pressure for 45 minutes. Let the pressure naturally release for 10 minutes then quick release any remaining pressure.

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Stir the meat and chile sauce together to combine and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 3 to 3 ½ hours until the meat is fall-apart tender. Transfer the meat to a large bowl and shred it with 2 forks. Heat a large skillet over medium-high heat.

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Pour in enough water to cover all ingredients, about 4 to 5 cups. Place on stove over medium-high heat and bring to boil. Once boiling, reduce heat to low and simmer uncovered for 10 minutes. Add remaining seasonings to the sauce pot: dried oregano, cumin seeds, dried thyme, and salt and peppercorns.

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Heat about 1/2 inch of oil in a frying pan over medium heat. Once heated, add one tortilla and lightly fry it for about 5 seconds on each side. Place the tortilla on a plate lined with kitchen paper towels to remove the excess oil. Repeat with all tortillas and set aside. Preheat your oven to 350°F (175°).

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Add cheese and birria: Top the entire surface of the tortilla with cheese and place a little shredded meat on one half of the tortilla. Fold the other side of the tortilla over the meat side. 5. Fry: Allow the tortilla to crisp for 1-2 minutes per side or until golden brown and the cheese has melted. 6.

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1. Blend Sauce. Add all the ingredients except the roast and arrowroot powder to a blender. Blend for 8-10 seconds. This sauce does not need to be perfectly smooth-the onion and garlic will cook down. 2. Cook. Put your roast in the Instant Pot or slow cooker. Pour the blender birria sauce over the roast.

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Cut open the dried chiles with scissors and remove the seeds. Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside. Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened.

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Whisk to combine. Add the arrow root liquid back to the pot of sauce and whisk to thoroughly mix and thicken. Add beef back into the pot of sauce. 6. Assemble Enchiladas. Preheat the oven to 350 degrees F. Scoop some sauce from the pot into the bottom of a 9×13 baking dish and spread it out to evenly coat.

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Add your oil to the pot and add onion and garlic, cooking until soft, about 6 minutes. Frequently scrape off any browned bits from the bottom of the pot. Add bay leaves, cinnamon stick, oregano, cumin, coriander, ginger, peppercorns and cloves. Stir in vinegar and tomato paste. Combine and add in chilies.

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Remove from the pan and set aside. In a large saucepan over high heat, add 6 cups of water and bring to a boil. Transfer the chilies to the water and then immediately remove from the heat. Let the chilies soak in the water for about 7 minutes, until soft. Once softened, drain the chiles and discard the water.

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Now that the Birria de res is done we can start building tacos! Preheat flattop or skillet to medium-high heat. Dip tortillas into the left-over liquid, place onto the skillet, and top with cheese mixture. Let the cheese melt a little then top it off with the beef from the beef, cilantro, and white or red onions.