Easy Crockpot Birria Tacos- Trim Healthy Mama S

These birria tacos were pretty easy. They aren’t as easy as some of my other taco recipes since you need to boil the peppers and blend them. If you want to eat them like traditional birria tacos, you actually dip the tortillas in the sauce and cook each one. Speaking of traditional, birria tacos are typically made with goat or lamb. I don’t care for goat or lamb and I don’t know where to buy any, so I used a roast.

The low carb tortillas I used for mine, pictured above, were a bit difficult compared to the corn tortilla ones I made.

Since you dip the tortillas in the sauce, the low carb tortillas were more delicate than the corn tortillas. And, depending on the fat from the liquid in the crockpot and what you cook it on, you might need more than a little non-stick spray. I didn’t have enough fat in the liquid and my skillet isn’t really non-stick, so I had to learn how to handle the tortillas. Start slowly with one to see how they handle and adjust as needed.

Once I got the hang of it, I was able to move quicker.

I couldn’t figure out why mine were sticking at first. Once I figured out that it was the lack of fat in the sauce, it changed how they were sort of sticking. Also, do a little search on the available peppers at your store. I went to a local Mexican store to buy the ingredients, but honestly, my local Walmart had the same peppers. I used 5 of each pepper.

I also removed any stems and deseeded the peppers.

I was worried this part was going to be time consuming, but it wasn’t. It was actually easy! I used chile ancho and chile arbol. The ancho chile is smokey and not really spicey. I read the the arbol chile is spicy, so I only used 5. I could have used more because it wasn’t spicey at all. If you have wanted to make your own on plan birria tacos, here’s a crockpot recipe you can try.

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Easy Crockpot Birria Tacos

Course Main Course

Cuisine Mexican

Diet Diabetic

Servings 0

Author Jennifer Overstreet

Ingredients

• 2 1/2-3 Lb Roast
• Salt and Pepper
• 5 Dried Ancho Peppers
• 5 Dried Arbol Peppers
• 1 C Diced Onion, plus some for serving
• 1 C Beef Broth
• 1 M-L Onion
• 7 Cloves Garlic
• 2 Roma Tomatoes
• 1 Cinnamon Stick
• 4 Dried Bay Leaves, optional
• 1/2 T Smoked Paprika
• 2 t Mexican Oregano
• 1 t Cumin Seeds (or just use cumin powder)
• Desired Tortillas, I used both corn and low carb

Salt and pepper to taste, cheese, cilantro, chopped onions

Instructions

• Cut your roast into chunks. Sprinkle the pieces with salt and pepper. Put a little oil in a skillet and brown the roast.
  
• Place in the bottom of your crockpot.
  
• Pour 1 cup of beef broth over the roast.
  
• Top with 1 cup chopped onion. Start cooking the meat.
  
• Prepare your peppers. Cut your onion into 4 pieces.
  
• Boil the peppers, onions, garlic, and tomatoes for 15 minutes. Add the cinnamon stick. Boil another 15 minutes.
  
• Once peppers are soft, about 30 minutes, carefully remove the cinnamon stick and discard. Add the peppers, garlic, onion, tomatoes, and whatever type of cumin you are using, smoked paprika, and the oregano to a blender.
  
• Pour some of the cooking liquid to the blender. I added about a cup.
  
• Blend until smooth. If your blender leaves pieces you will need to strain the liquid. Mine didn't need straining.
  
• Pour over meat. Add 4 bay leaves, if desired. Cook until meat is tender. High, about 4 hours. Low, around 7 hours.
  
• When the meat is cooked, carefully remove the meat. Taste the sauce. I added a little more salt.
  
• Allow meat to cool allow before shredding.
  
• Try to remove the fat from the top of the liquid in the crockpot and place it in a container for you to dip the tortillas in.
  
• Get your fillings ready. We used cilantro, onion, and shredded quesadilla cheese.
  
• Shred your meat.
  
• Heat your griddle or skillet to medium heat. Carefully dip your tortilla into the liquid you scooped out and then in your skillet. If your tortilla is sticking, you will need some oil. I found that my roast didn't have enough fat for the tortillas to not stick. Add some meat, cheese, and whatever else you are going to add.
  
• Carefully close. Cook on both sides. Carefully remove the taco.
  
• Serve with the sauce from the crockpot to dip the birria tacos in.