Easy Crockpot Birria Tacos
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.
