Crockpot Birria Tacos

Ingredients

• For the Birria Roast
• 2-2½ lb chuck roast
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp cinnamon
• ½ tsp cumin
• ¼ tsp black pepper
• Oil, for searing
• For the Sauce
• 1-1½ cups chicken broth, more if you prefer extra sauce
• 1 jar red sauce, made with apple cider vinegar (15 oz)
• 1½ tbsp tomato paste
• 2 tbsp adobo sauce, from canned chipotle peppers, sauce only, remove the pepper
• 1 onion, sliced
• 1 bay leaf
• For the Tacos
• 12 corn tortillas
• Shredded Oaxaca cheese
• Fresh cilantro, for serving
• Diced white onion, for serving

Instructions

1. 1

   Combine garlic powder, chili powder, oregano, salt, cinnamon, cumin, and black pepper. Pat the chuck roast dry and season evenly on all sides.

2. 2

   Heat a drizzle of oil in a skillet over medium-high heat. Sear the roast on all sides until browned, then set aside.

3. 3

   Add chicken broth, red sauce, tomato paste, and adobo sauce to your crockpot. Whisk until combined. Add sliced onion, the seared roast, and bay leaf.

5. 4

   Cover and cook on LOW for 6-8 hours, or until the roast is fork-tender and easily shreds.

6. 5

   Remove the bay leaf and shred the roast, mixing the meat with some of the cooking juices. (Set aside a portion of the roast for Part 2!)

7. 6

   Warm the corn tortillas until pliable. Dip each tortilla into the crockpot sauce and place on a sheet pan. Layer with shredded Oaxaca cheese, birria beef, and another sprinkle of cheese. Fold in half.

9. 7

   Heat a skillet over medium-low heat. Add the tacos and cook for 2-3 minutes per side, until golden and crispy and the cheese has melted.

10. 8

    Ladle some of the crockpot sauce into a small bowl for dipping. Serve your tacos with fresh cilantro and diced onion.