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Irresistibly Juicy Crock Pot Birria Tacos Recipe You’ll Love

CROCK POT BIRRIA TACOS RECIPE
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Discover the joy of preparing a hearty meal with CROCK POT BIRRIA TACOS RECIPE that's easy and delicious.

Ingredients

Scale
  • 3 pounds Boneless Chuck Roast
  • 2 teaspoons Coarse Ground Salt and Fresh Ground Pepper
  • 2 tablespoons Avocado Oil or Neutral Oil
  • 4 Dried Guajillo Chiles
  • 2 Chipotle Chiles in Adobo (canned)
  • 1 Small Red Onion
  • 4 Whole Cloves Garlic, Smashed
  • 4 cups Beef Stock
  • 2 tablespoons Tomato Paste
  • 1 can Fire Roasted Diced Tomatoes
  • 1/4 cup Organic Apple Cider Vinegar
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 Cinnamon Stick
  • 2 Dry Bay Leaves
  • 2 teaspoons Smoked Paprika
  • 1 tablespoon Fresh Grated Ginger
  • 1 teaspoon Ground Coriander
  • 8 Corn or Flour Tortillas
  • 1 Lime Wedges
  • 1/2 cup Fresh Cilantro Leaves
  • 1 Diced White Onion
  • 1 cup Shredded Oaxacan Cheese (or Italian Cheese)

Instructions

  1. Start by searing the boneless chuck roast. Heat about 2 tablespoons of avocado oil in a large cast iron skillet over medium-high heat. Season the beef generously with coarse ground salt and fresh ground pepper. Once the oil is hot, add the roast and sear for about 5-6 minutes on each side until it is beautifully browned.
  2. Transfer the browned chuck roast into your slow cooker. Add all the remaining ingredients for the consommé to the pot, including dried guajillo chiles, smashed garlic, diced red onion, beef stock, tomato paste, and the rest of your spices. Set your crockpot to low and let it cook for approximately 8 hours.
  3. Once the cooking time is complete, remove the beef from the slow cooker and set it aside to cool slightly. Use two forks to shred the meat into bite-sized pieces.
  4. Remove the bay leaves and cinnamon stick from the slow cooker. Allow the liquid to cool for about 10-15 minutes before pouring it into a high-powered blender. Blend until smooth.
  5. Combine the shredded beef with 1 1/2 to 2 cups of the blended sauce, stirring well to coat the meat thoroughly.
  6. To make the tacos, heat a frying pan over medium heat and add a splash of avocado oil. Dip a corn or flour tortilla into the reserved consommé to coat it lightly, then place it flat in the hot skillet. On one half of the tortilla, layer on a generous amount of shredded beef and top with cheese, diced onions, and fresh cilantro.
  7. Cook the taco for about 2-3 minutes until the bottom is golden and crispy. Flip the other half of the tortilla over to create a half-moon shape. Add a small ladle of the rich consommé on top before flipping again to fry for another 2-3 minutes.
  8. Once the tacos are perfectly fried and the cheese is gooey, remove them from the skillet and serve them hot with lime wedges on the side.

Notes

  • Searing the boneless chuck roast before slow cooking amplifies flavor.
  • Always cool hot liquids before blending to avoid splatters.
  • Be cautious with chipotle chiles if you prefer less heat.
  • Fry tacos in advance for gatherings and keep warm in the oven.
  • Remove some seeds from dried chilis to tone down heat without losing flavor.
  • Freeze shredded beef and sauce for up to 3 months.

Nutrition

Find it online: https://www.heavenlyrecipe.com/crock-pot-birria-tacos-recipe/