Crock Pot Birria Tacos
Crock Pot Birria Tacos feature juicy, tender beef layered with warming spices made in the slow cooker. Top them with cheese, onions, and cilantro before dipping in a rich consomé broth.
Servings: 8
Calories: 596kcal
Ingredients
- 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
Tacos
- 1 tablespoon olive oil
- 16 corn tortillas
- 12 ounces oaxaca cheese
- ½ white onion diced
- ¼ cup cilantro minced
- limes for garnish
Instructions
- 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.
Notes
- When searing the chuck roast, wait for your skillet to get nice and hot. A proper sear will create the browned bits that add a lot of flavor and depth to the birria.
- Prevent soggy tacos by frying each tortilla after you dip it in the consomé.
- Let the Oaxaca cheese come to room temperature before using so that it melts quickly and easily when you add it to the tacos.
- Create a crispier exterior by pressing down on the outside of the taco with a spatula while it cooks. This will help it have more contact with the pan and create the best crispy edges!
- When straining the consomé for dipping, use a fine-mesh strainer to catch any small particles.
Nutrition
Calories: 596kcal | Carbohydrates: 36g | Protein: 41g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 870mg | Potassium: 823mg | Fiber: 5g | Sugar: 10g | Vitamin A: 568IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 5mg