Cooked - Crock Pot Birria Tacos

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crock Pot Birria Tacos

8.0

3 pound chuck roast

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

4 dried Guajillo chilies (stems and seeds removed)

5 Chipotle chilies in adobo (from a can)

½ medium white onion (diced)

6 cloves garlic

¼ cup honey

4 cups low-sodium beef broth

1 (15 ounce) can peeled crushed tomatoes

2 tablespoons lime juice (fresh squeezed)

1 tablespoon cumin

1 tablespoon oregano

1 teaspoon cinnamon

1 teaspoon paprika

¼ teaspoon nutmeg

½ teaspoon ground coriander

½ teaspoon dried thyme

2 bay leaves

1 tablespoon olive oil

16 corn tortillas

12 ounces oaxaca cheese

½ white onion (diced)

¼ cup cilantro (minced)

Limes (for garnish)

Season chuck roast with salt and pepper on all sides.
Heat oil in a large skillet over medium-high heat. Sear each side of the roast for 2-3 minutes or until browned. If needed, add more oil to the skillet. Remove and place it in a 6-quart slow cooker.
Add Guajillo chilies, chipotle chilies, onion, garlic, honey, beef broth, tomatoes, lime juice, cumin, oregano, cinnamon, paprika, nutmeg, coriander, and thyme to a blender. Blend until smooth and pour over the beef. Then, place bay leaves on top.
Cover and cook on low for 8 hours.
Remove bay leaves and 1 cup of birria consume, add to a bowl. Set aside.
Shred beef with two forks and mix into the sauce.
Heat oil in a large skillet over medium heat. Dip tortillas in reserved birria consume and place 2-3 tortillas flat in the skillet at a time.
Top the entire tortilla with cheese. Then, add beef, onions, and cilantro to one side of the tortilla. Fold in half and cook for 2-3 minutes on each side.
Strain the remaining birria consume and add to small bowls for dipping. Serve while hot and enjoy.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🌮Tacos

Cuisine🇲🇽Mexican

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 8h

Created 14 weeks ago

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