Crockpot Birria Tacos
These tacos are filled with tender, shredded beef and a rich consomme, perfect for dipping.
Equipment
- cast iron skillet
- crockpot
- high-powered blender or immersion blender
- frying pan
Ingredients
- 2-3 lbs boneless chuck roast
- 1 tablespoon avocado oil plus more for frying
- coarse ground salt
- fresh ground pepper
- 4 dried guajillo chiles
- 5-6 chipotle chilis in adobo from a can
- 1 small red onion thinly sliced
- 8 cloves garlic smashed
- 32 oz beef stock
- 1 tablespoon tomato paste
- 1 can (14.5 oz) fire roasted diced tomatoes
- ¼ cup organic 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
- corn or flour tortillas
- lime wedges
- fresh cilantro leaves
- diced white onion
- shredded Oaxacan cheese or Italian cheese
Instructions
- Heat avocado oil in a skillet over high heat for 4-5 minutes.
- Season the beef with salt and pepper, then sear for 5-6 minutes on each side.
- Transfer the beef to a crockpot and add remaining ingredients; cook on low for 8 hours.
- Remove beef, shred with forks, and discard bay leaves and cinnamon stick.
- Blend remaining ingredients until smooth and return sauce to crockpot.
- Mix 1½ to 2 cups of sauce with shredded beef until well coated.
- Dip tortillas into consomme and fry in a pan with oil over medium heat.
- Layer cheese, meat, onions, and cilantro on half of the tortilla, fry for 2-3 minutes, then fold and fry for another 2-3 minutes.
Notes
For a thinner consomme, strain the sauce instead of blending it. Consider doubling thinner tortillas for sturdiness. Remove seeds from dried chilies for less spice.