Shortcut Slow-Cooker Birria Tacos

Ingredients

• 3 lb beef chuck roast (Cut into 4–6 chunks)
• 1 tsp sea salt
• 0.5 tsp black pepper
• 1 onion (Diced)
• 15 oz red enchilada sauce (Siete brand used)
• 2 cup low-sodium beef broth
• 2 chipotles in adobo sauce (Chopped)
• 1 tbsp adobo sauce
• 1 tsp ground cumin
• 1 tsp oregano
• 2 cinnamon sticks
• 2 bay leaves
• 15 corn tortillas
• 2 cup Oaxaca cheese (Grated)
• cilantro leaves (Amount not specified)

Steps

1. 1

   Cut the chuck roast into 4–6 smaller chunks. Season each piece well with the sea salt and black pepper.

2. 2

   If desired, sear the beef in a hot skillet for added flavor; this step is optional and may be skipped.

3. 3

   Place the beef and diced onion in the bottom of the slow cooker.

4. 4

   Pour the red enchilada sauce and beef broth over the beef.

5. 5

   Add the chopped chipotles, adobo sauce, cumin, oregano, cinnamon sticks, and bay leaves.

6. 6

   Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

7. 7

   Before removing the beef, spoon the oil from the top of the slow-cooker liquid into a separate bowl. Reserve this birria oil to toast the tortillas.

8. 8

   Transfer the beef to a separate pan. Remove and discard the cinnamon sticks and bay leaves. Leave the slow cooker on KEEP WARM so the broth stays warm.

9. 9

   Pull the beef apart with a fork; it should be tender enough to fall apart.

10. 10

    Ladle 2–3 spoonfuls of broth over the shredded beef and toss to coat.

11. 11

    Heat a large skillet over medium heat. Add about ½ tablespoon of reserved birria oil, then immediately place a corn tortilla in the pan.

12. 12

    Flip the tortilla so both sides are coated with the oil.

13. 13

    Sprinkle Oaxaca cheese over the tortilla. Add birria and cilantro leaves to one half.

14. 14

    Once the cheese has melted, fold the tortilla over to form a taco.

15. 15

    Toast both sides, then transfer the taco to a plate. Repeat with the remaining tortillas, using the reserved birria oil as needed.

16. 16

    Serve the tacos warm with a bowl of the birria broth for dipping. They will crisp up more as they sit.

Notes

The source does not specify a precise serving count; 15 tortillas are listed, so this is estimated at 15 tacos/servings. It does not give a specific duration for optional searing or tortilla-toasting. The amount of cilantro is unspecified.

Nutrition per serving

• main
• Mexican
• slow-cooker
• gluten-free
• beef
• tacos
• family dinner