Slow Cooker Birria Tacos (Printable Version)
Savory shredded beef in crisp tortillas with melty cheese and zesty dipping sauce. #BirriaTacos #SlowCooker #Beef #Cheese #Mexican
# Ingredients:
01 -
3 pounds chuck roast
02 -
1 small white onion, diced
03 -
1 tablespoon garlic paste or jarred minced garlic
04 -
2 cups enchilada sauce
05 -
1 cup beef broth
06 -
2 tablespoons taco seasoning
07 -
1 teaspoon chipotle chili powder
08 -
2 tablespoons avocado oil
09 -
8 corn tortillas
10 -
8 ounces shredded cheese
11 -
Diced onion and cilantro (optional)
# Steps:
01 -
Add chuck roast to slow cooker along with diced onion and garlic.
02 -
Stir together remaining ingredients (enchilada sauce, beef broth, taco seasoning, chipotle chili powder) and pour over roast.
03 -
Cover and cook on high for 3-4 hours or low for 6-8 hours.
04 -
Remove roast and shred; add as much sauce from the slow cooker as desired back into the meat.
05 -
Strain the remaining sauce to use as a dipping sauce.
06 -
Heat a skillet over medium-high heat and add avocado oil.
07 -
Add a tortilla to the skillet, then place shredded beef and cheese on one side of the tortilla.
08 -
Fold the tortilla in half to make a taco, cook on one side until crispy, then flip and cook on the other side until crispy.
09 -
Serve the tacos with the strained sauce for dipping.