Crock Pot Birria Tacos Recipe
This juicy and flavorful crockpot method makes having beef Birria tacos at home even easier! With rich and delicious consome!
Ingredients
- 2-3 lbs boneless chuck roast
- 1 tbsp 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 oz beef stock
- 1 tbsp tomato paste
- 1 14.5 oz can Fire roasted diced tomatoes
- 1/4 cup organic Apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 cinnamon stick
- 3 dry bay leaves
- 1 tsp smoked paprika
- 1/2 tbsp fresh grated ginger
- 1 tsp ground coriander
- corn or flour tortillas
- lime wedges
- fresh cilantro leaves
- diced white onion
- shredded Oaxacan cheese (or Italian cheese)
Directions
- 1
Cooking the Beef/Consome: 1. Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. 2. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side. 3. Add beef to crockpot with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours. 4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. 5. Remove bay leaves and cinnamon stick from crock pot and discard. 6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. 7. Transfer sauce back to crockpot to keep warm. 8. Add 1 1/2 to 2 cups of sauce to shredded beef and toss to coat. Tacos: 1. Dip doubled up tortilla into consome, and lay flat in frying pan with a bit of avocado oil or neutral oil over medium heat. 2. To one half of the tortilla, add cheese, then meat, and top with diced onions and cilantro leaves. 3. Fry 2-3 minutes over medium heat, then flip other side to make a half moon. 4. Add a small ladle of consume to the top of the tortilla. 5. Flip over, and fry 2-3 minutes more. **If not using cheese, 1 tortilla is fine.