Easy Crockpot Birria Tacos
These birria tacos are insanely flavorful with the spiciness of chillies and juicy beef, and you’ll be surprised just how easy they are to make!
Ingredients
Servings: 8-10
- 8-10 Maria & Ricardo’s Sea Salt Almond Tortillas
- 2 lb. Boneless Chuck Roast
- 2 tbsp. Olive Oil
- 4 oz. Chipotles in Adobo Sauce
- 4 Dried Chipotle Peppers
- 6 Garlic Cloves, sliced
- 32 oz. Beef Stock
- 1 14.5 oz Fire Roasted Diced Tomatoes
- 1 small Red Onion, sliced
- ¼ cup Apple Cider Vinegar
- 1 tbsp. Tomato Paste
- 1 tsp. EACH: Ground Cinnamon, Paprika, Ginger, Salt, & Black Pepper
- White Onion, thinly sliced
- Fresh Cilantro, chopped
- Shredded Oaxacan or Mozzarella Cheese
Instructions
- Heat up a large skillet over medium-high heat for 5 minutes. Add the olive oil and heat another 1-2 minutes. Add the chuck roast and sear 4-5 minutes on each side, until golden brown.
- Add the chuck roast to a crockpot with the chipotles in adobo sauce, dried chipotle peppers, sliced garlic, sliced red onion, beef stock, diced tomatoes, apple cider vinegar, tomato paste, and seasonings.
- Cover and seal with the lid to cook on LOW for 8 hours (preferred) or HIGH for 4 hours.
- Remove the cooked beef to shred between two forks.
- Add all the ingredients remaining in the crockpot to a blender to pulse until smooth, or blend in the crockpot with an immersion blender.
- Add 1 ½ cups of the sauce to the shredded beef.
- Dip each tortilla in the sauce then add to a heated griddle or skillet to lay flat.
- Add a generous amount of beef, thinly sliced onions, chopped cilantro, and shredded cheese. Fold over the tortilla and continue cooking until both sides are golden brown and crispy.
- Enjoy warm with the remaining sauce!