Description
These crockpot birria tacos feature slow-braised shredded beef cooked with chiles, spices, and savory broth. The juicy meat is folded into corn tortillas with cheese and crisped on a hot griddle, then served with rich consommé for dipping.
Ingredients
2 1/2 to 3 pounds boneless beef chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
6 to 10 dried red chiles, seeds removed and torn into pieces
16 ounces mild or medium salsa
4 cups beef broth
1 to 2 chipotle chiles in adobo sauce
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
Cooking spray
20 to 30 small corn tortillas (6-inch size)
1 to 2 cups shredded cheese
1/2 medium white onion, finely diced
1/4 cup fresh cilantro, chopped
2 limes, cut into wedges
Instructions
1. Season the beef roast evenly with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for about 5 minutes on each side until browned.
3. Place the seared beef into a slow cooker.
4. Add the torn dried chiles, salsa, beef broth, chipotle chiles, garlic powder, cumin, oregano, ginger, cinnamon, and smoked paprika to the slow cooker.
5. Cover and cook on high for 5 to 6 hours, or on low for about 8 hours, until the beef is very tender.
6. Remove the beef and place it on a tray or large plate. Use two forks to shred it into small pieces.
7. Stir the tomato paste and apple cider vinegar into the remaining liquid in the slow cooker.
8. Blend the sauce with an immersion blender until smooth. If needed, transfer the liquid to a blender and blend until combined.
9. Pour about 1 cup of the sauce over the shredded beef and toss to coat. Reserve the remaining sauce for dipping.
10. Heat a large skillet or griddle over high heat and coat lightly with cooking spray.
11. Place tortillas on the hot surface. Add shredded cheese, about 2 ounces of beef, diced onion, and cilantro to one side.
12. Cook about 2 minutes until cheese melts. Fold the tortilla and cook 3 to 5 minutes.
13. Flip tacos and cook another 3 to 5 minutes until crispy.
14. Serve hot with lime wedges and bowls of warm dipping sauce.
Notes
For deeper flavor, allow the shredded beef to sit in the sauce for several minutes before assembling tacos.
You can lightly dip tortillas into the broth before placing them on the griddle for extra color and flavor.
Leftover consommé can be refrigerated and used for dipping or reheating tacos.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Comfort Food
- Method: Slow Cooker and Griddle
- Cuisine: Mexican