Slow Cooker Birria Tacos

Slow Cooker Birria Tacos

This is a dump and go recipe and is perfect for so may dishes!

Prep Time 10

Cook Time 5 30

Servings Servings

Calories 977kcal

Ingredients

1 tbsp Olive Oil
2- 2.5 lbs. Chuck Roast
1 tsp Salt may add more to taste
½ tsp Black Pepper
2 Large Tomatoes
2 Yellow Onion halved
8 Cloves Garlic peeled
⅓ cup Apple Cider Vinegar
3 Bay Leaves
32 oz Beef Stock
2 10 oz cans Diced Tomatoes & Green Chilies
4 Dried Ancho Chilies deseeded
4 Dried Arbol Chilies deseeded
4 Dried Guajillo Chilies deseeded
1 tsp Dried Oregano
1 tsp Dried Cumin
½ tsp Dried Cinnamon
¼ tsp Dried Cloves
1 tsp Dried Smoked Paprika
2 tbsp Sugar optional
2 Cups Cotija Cheese may sub for Mexican Blend or Mozzarella
15 Corn Tortillas

Instructions

Pat the beef dry and season liberally with salt and pepper.
In raised edge skillet, sear the beef, onion and tomatoes in olive oil until meat has nice caramelized edges.
Remove beef, tomatoes and onions then place into a crock pot. Add the rest of the spices, beef stock, apple cider vinegar, garlic cloves, bay leaves, dried chilies and sugar, if using.
Give the contents a gentle stir, secure the lid and cook on high for 5.5 hours or low for 7.5 hours.
When done, remove beef and bay leaves from the crockpot. Shred beef and set aside.
Using a hand held immersion blender or traditional stand blender, blend the contents of the crock pot until smooth. If not fully smooth, you can strain but this step is not totally necessary.
Dip each tortilla into the smooth sauce and fill with the shredded meat and cheese. Fold into tacos.
Pan sear tacos until crispy on the edges and fillings are nice and melty.
Serve with extra sauce for dipping, chopped onions and fresh cilantro as desired.

Notes

Can be kept in an airtight container, in the fridge, up to 4 days.
May be stored, cooked and frozen in zip tight bags and reheated in a crock pot for 2 hours on high and 4 hours on low.
May be reheated stove top over medium high heat in a pot.

Nutrition