Crockpot Birra Tacos
Indulge in the rich tapestry of Mexican cuisine with these Savory Crockpot Birria Tacos, where boneless chuck roast is meticulously slow-cooked for 8 hours in a flavorful blend of Guajillo chiles, chipotle adobo, and aromatic spices. The result is a symphony of smoky, spicy, and earthy flavors, tenderly cradled in freshly fried tortillas and adorned with cilantro, diced onion, and the creamy melt of Oaxacan cheese—a culinary delight that transforms any ordinary evening into an extraordinary fiesta.
Servings 8 Servings
Calories 272kcal
Equipment
- 1 slow cooker
Ingredients
- 2-3 pounds 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 ounces beef stock
- 1 tablespoon tomato paste
- 14.5 ounce can Fire roasted diced tomatoes
- ¼ cup Apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 cinnamon stick
- 3 dry bay leaves
- 1 teaspoon smoked paprika
- ½ tablespoon fresh grated ginger
- 1 teaspoon ground coriander
Tacos/fixings
- corn or flour tortillas
- lime wedges
- fresh cilantro leaves
- diced white onion
- shredded Oaxacan cheese or Italian cheese
Instructions
- Cooking the Beef/Consome
- Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes.
- Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side.
- Add beef to crockpot with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours.
- After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks.
- Remove bay leaves and cinnamon stick from crock pot and discard.
- Using a high powered blender or immersion blender, blend everything until a smooth sauce forms.
- Transfer sauce back to crockpot to keep warm.
- Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat.
Tacos
- Dip doubled up tortilla into consome, and lay flat in frying pan with a bit of avocado oil or neutral oil over medium heat.
- To one half of the tortilla, add cheese, then meat, and top with diced onions and cilantro leaves.
- Fry 2-3 minutes over medium heat, then flip other side to make a half moon.
- Add a small ladle of consume to the top of the tortilla.
- Flip over, and fry 2-3 minutes more.
- **If not using cheese, 1 tortilla is fine.
Video
Nutrition
Serving: 1 Serving | Calories: 272kcal | Carbohydrates: 9g | Protein: 25g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 420mg | Potassium: 670mg | Fiber: 2g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 4mg