Crockpot Birria Tacos

Delicious Birria Tacos Recipe (Crock Pot)

The first time I had real birria was at a little hole-in-the-wall off the Vegas strip, and it was incredible. After a vacation in Cabo where i ate nothing but incredible food, I decided to try my hand at making these tacos myself. As a busy mortgage lender, I needed a simple recipe that wouldn't take too much time away from helping you with your home loans. I hope you enjoy this recipe as much as my family does. We've even started making it for Christmas! I love that My nieces and nephew always want to come over for Taco Tuesday because of these tacos. If you're craving a mouthwatering Mexican dish, these Birria Tacos made in a crock pot are the perfect choice.

This recipe yields 10-12 tacos, packed with tender beef, rich flavors, and the perfect blend of spices.

Even my Husky Eris approves!

10-12 Birria Tacos (crock pot)

Ingredients

Meat + Marinade

• 3-3.5 pound beef chuck roast

• 10 Guajillo chiles (stems cut out and de-seeded)

• 2 white onions, diced (one will be used on the marinade, one for topping)

• 6 cloves garlic, minced finely

• 4 cups beef broth (1 quart)

• 3 tablespoons olive oil, plus more for cooking

• 2 teaspoons chili powder

• 1 teaspoon oregano

• 2 teaspoons cumin

• 1/2 teaspoon ginger

• 1/2 teaspoon cinnamon

• 3 teaspoons salt

• 5 tablespoons apple cider vinegar (can also use white vinegar)

• 5 tablespoons white sugar

• 1/2 can chipotle peppers in adobo sauce (3.5 ounces) (most cans are 7 ounces)

• 4 chicken bullion cubes

• 5-6 bay leaves

Taco Ingredients

• oil for frying tacos

• 1 package corn tortillas (most packages have 30 tortillas - just make sure you have enough for your group)

• 2-3 cups Monterey Jack cheese, grated

• 3-4 limes for topping

• cilantro for topping

• diced white onion, for topping

Instructions

Preparing the Meat

1. In a large skillet pan over medium-high heat, add 3 tablespoons of olive oil.

2. To skillet pan, add diced onion, de-seeded Guajillo chiles, minced garlic, 2 cups of beef broth, and all dry spices (Chili powder, oregano, cumin, ginger, cinnamon, salt).

3. Toss to coat ingredients and cover. Let simmer for 10-15 minutes, stirring occasionally, until onions are soft. Chiles should be soft also, but they will get soft well before the onions turn soft, so wait for the onions to be soft to remove from heat.

4. Once onions are soft, remove from heat and pour ingredients into a large blender.

5. Additionally to the blender, add 1/2 the can of chipotle peppers in adobo sauce, 3 tablespoons of vinegar, 3 tablespoons sugar, and 2 cups of beef broth.

6. Blend the ingredients until pureed. Set aside.

7. In a large slow cooker, add the beef chuck roast.

8. Also add 4 chicken bullion cubes to the roast.

9. Then pour the pureed mixture from the blender over the roast.

10. Top with 5-6 bay leaves and cover.

11. Cook on high for 6-8 hours.

Preparing the Tacos

1. Once meat is cooked and shreds easily, remove meat from the slow cooker into a large bowl. Shred meat and cover to keep warm. Turn off the slow cooker, but leave the broth in it.

2. To the broth, add 2 tablespoons of vinegar and 2 tablespoons of sugar. Stir until mixed together.

3. Next, prepare your taco station. Grate your cheese, chop onions and cilantro and limes for topping. Get out your corn tortillas.

4. Move your slow cooker with broth in it next to the stove. You'll need it close to dip the tortillas in before cooking on the stove.

5. Also get a clean plate or cookie sheet to place next to the skillet pan, to place completed tacos on, once cooked.

6. Heat a large skillet pan to medium heat. Once pan is hot add 1 tablespoon of oil.

7. Working quickly, dip a corn tortilla into the broth in the slow cooker. Broth should be thick and coat the tortilla.

8. Once coated, place the tortilla into the hot pan with oil. It should sizzle.

9. Quickly add cheese and meat, and then using a spatula, fold the taco over. Heat until bottom is lightly browned then flip over with a spatula. Heat on both sides until slightly seared.

10. It's okay if some meat and cheese spill out. They taste delicious when they are seared on the pan!

11. Continue cooking the tacos until you have enough for your meal. Our kids eat about 2 each, adults usually 3-4 each.

12. Ladle spoonful's of the broth into a side dish bowl for dipping as a consommé.

13. To serve, be sure to squeeze fresh lime juice on each taco. It adds so much bright flavor. It is delicious with the lime juice!

14. Top the tacos with chopped white onions and cilantro.

15. Dip each taco into the sauce, add some lime juice, and enjoy!

16. You can save the extra meat and consommé in the refrigerator to make again the next night. Good for 3 days in the fridge.