Easy Crockpot Birria Tacos Recipe
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MAIN INGREDIENT
3 Pound Chuck Roast, Cut into 4-6 Pieces BLENDER INGREDIENTS 4 Medium Tomatoes, Cut into Quarters 6 Garlic Cloves or 3 Tablespoons of Minced Garlic from a Jar 1 Large Onion, Cut into Quarters 3 Dried Guajillo Peppers, Pre-Soaked for 15 Minutes Half Can of La Costena Brand Chipotles Peppers in Adobo Sauce 2 Cups of Water 2 Tablespoons of Knorr Chicken Flavored Bouillon 1 Teaspoon of Oregano 2 Bay Leaves 1/2 Teaspoon of Cinnamon 6 Whole Cloves TACO INGREDIENTS 12 to 16 Corn or Flour Tortillas 1 Large Onion, Chopped 1 Bunch of Cilantro, Chopped 1 Cup of Shredded Cheese (Oaxaca, Mozzarella or Mexican Cheese Blend) |
MEAT PREPARATION
TACO MAKING STEPS
- Soak the dried guajillo peppers in a pan of searing hot water for 15 minutes.
- As the peppers soak, cut the roast into 4-6 pieces and arrange the pieces across the bottom of the crock pot.
- Snip off the ends of the peppers with kitchen scissors and pour out the seeds.
- Combine remaining ingredients in a food processor and blend until smooth.
- Pour the mixture over the raw meat. Cook on low heat for 6 to 7 hours.
- Shred the tender meat with two forks.
TACO MAKING STEPS
- Drop a few tablespoons of the consomé (broth) into a nonstick frying pan.
- Fry one side of the tortilla in the consomé for about a 30 seconds. Add more sauce to the pan before flipping to the other side.
- Spread a few tablespoons of beef on top of the tortilla. Sprinkle with your desired amount of shredded cheese, onion and cilantro.
- Fold the stuffed tortilla with a spatula and continue frying until the cheese melts.
- Transfer the finished tortilla to a clean plate or serving platter.
- Repeat with each tortilla until the serving plate is full.