Slow-Cooker Birria Tacos

Slow-Cooker Birria Tacos

Prep Time

20 minutes

Cook Time

4 hours

Servings

8

Category

Beef

Ingredients

• 2 REP Provisions Chuck Roasts
• ½ large White Onion, cut into 2" pieces
• 3 large Garlic Cloves
• 3 large Bay Leaves
• ½ tbsp Salt
• ½ tbsp Garlic Powder
• ½ tbsp Onion Powder
• ½ tbsp Cumin
• ½ tbsp Dried Oregano
• 7 ounces Chipotle Sauce
• 1 cup Beef Broth
• 12 6-inch Corn Tortillas
• 3 tbsp Avocado Oil
• 3 cups Shredded Monterey Jack Cheese
• ½ cup Pico De Gallo
• 2 tbsp Cilantro, chopped
• 2 small Limes, cut into wedges

Directions

1. Place the beef roast in the bottom of a slow cooker. Add the diced onion, garlic cloves, and bay leaves. In a small bowl, combine the salt, garlic powder, onion powder, cumin, and oregano and then sprinkle on the roast. Top with the chipotle sauce and beef broth.
2. Cover and cook on high for 4 hours, or on low for 6 hours—until the beef is tender and easy to shred.
3. Once cooked, remove the roast from the juices and separate the meat from the gristle and the fat. Shred the beef using two forks and set aside. Strain the onions, garlic cloves and any chunks from the broth and transfer to a bowl.
4. Preheat a griddle or cast iron skillet over medium heat. Add a thin layer of avocado oil. Dip each corn tortilla into the chipotle beef broth mixture and place on the griddle. Let the tortilla cook until slightly crispy, then flip over.
5. Add about 1/4 cup shredded cheese and a few tablespoons of shredded beef. Fold the taco in half and continue to cook until both sides of the taco are crispy. Remove from the heat and assemble the remaining tacos.
6. Open the prepared taco and add 1-2 tablespoons of pico de gallo, a few sprigs of cilantro, and a spritz of fresh lime juice. Serve immediately. Enjoy!