When I was a working mom with young kids the best smell in the world was walking into the house and having the wonderful aroma of dinner cooking hit my nose as I walked in the door after a long day at work. The wonderful scent of these delectable Birria tacos are made even more wonderful because of how easy they are to get on the table at the end of a long day. With a little prep in the morning you can get one of the best taco meals on the table in just a few short minutes at the end of a long hectic day.
Make sure you set your alarm to get up a little early. It’s totally worth it, trust me. It took me about 20 minutes to get the roast and seasonings going in the crockpot, before heading out the door for the day. When you get home at the end of the day you will be so glad you got up a little early to get this meal going before heading out the door.
Start by heating 2 tablespoons butter in a large cast iron skillet over medium heat. I prefer using a cast iron skillet when I’m searing meat, it produces an even heat that results in a nice even sear.
Season roast with salt and pepper. Once butter has melted, add the seasoned roast to the skillet.
Cook until golden brown on both sides, about 5 minutes per side. Searing the roast will add extra flavor.
Place the seared roast in the bottom of a slow cooker.
Add remaining 2 tablespoons butter to the skillet. Add diced onions and cook them until soft and translucent, about 4-5 minutes.
Add minced garlic to the skillet.
Add the spices; salt, cayenne, chili powder, cumin, pepper and chopped cilantro.
Stir to coat the onions with the minced garlic and spices. Cook until fragrant, about 1 minute.
Cooking the spices with the onions before adding any liquid to the pan “blooms” and enhances their flavors giving these tacos a real flavor punch.
Add beef broth and diced green chiles to the pan and stir to combine.
Bring sauce to a simmer.
Pour sauce over the roast in the slow cooker. Cover and cook on low heat for 8-9 hours.
After 8 hours, remove roast from the slow cooker. Shred beef, removing any excess fat and gristle. Return shredded beef to the slow cooker.
Melt a tablespoon butter in a large skillet. Dip a corn tortilla in the sauce and place wet tortilla in the skillet.
Cook tortilla on first side until soft, about 30-45 seconds.
Flip tortilla over and top with a tablespoon shredded Jack cheese, a few pickled Jalapeño slices, and about a ¼ cup of the shredded beef.
Fold tortilla in half enclosing beef and cheese filling. Fry until cheese melts, filling is heated through and corn tortillas are nice and crispy.
Serve with a side of the sauce for dipping and a dollop of sour cream if desired.
Round out the meal with a side of this delicious Restaurant Style Spanish Rice. This recipe is oh so easy to make and you can have it ready to go by the time you are finished frying up the tacos.
Oh my goodness, these Crockpot Birria Tacos are so stinking good! A huge shout out to Luke at CookingintheMidWest.com for the inspiration for this absolutely fantastic recipe! The spices produce a terrific mouthwateringly delightful flavor. Be sure to hop on over to his website and check out the fantastic array of recipes he has published on his blog. If the other recipes on his site are even half as good as these tacos you are in for a real treat! I will be cooking up these tacos often, they turned out FANTASTIC for me! My family wolfed them down. You are going to love them too!!! I promise. Thank you Luke!
Crockpot Birria Tacos
Equipment
- Slow cooker
Ingredients
- 3 lb beef chuck roast
- salt & pepper, for seasoning
- 4 tbsp butter
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp cayenne pepper
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp black pepper
- 1 tbsp fresh cilantro, chopped
- 16 oz beef broth
- 4 oz can diced green chiles
- 4 tbsp butter
- Corn tortillas
- 1 cup Monterey Jack cheese, shredded
- pickled jalapeno slices, optional
- sour cream, to serve
Instructions
- Rinse chuck roast under cold water and pat dry with paper towels.
- Season roast with salt and pepper.
- Heat 2 tablespoons butter in a large cast iron skillet over medium heat.
- Once butter has melted, add seasoned roast to the skillet. Cook until golden brown on both sides, about 5 minutes per side.
- Place the seared roast in the bottom of a slow cooker.
- Add remaining 2 tablespoons butter to the skillet. Add diced onions and cook them until soft and translucent, about 4-5 minutes.
- Add garlic, salt, cayenne, chili powder, cumin, pepper and chopped cilantro.
- Stir to coat the onions with the minced garlic and spices.
- Add beef broth and diced green chiles to the pan and stir to combine. Bring to a simmer.
- Pour sauce over roast in the slow cooker. Cover and cook on low heat for 8 hours.
- Remove roast from the slow cooker. Shred beef and return shredded beef to the slow cooker.
- Melt a tablespoon butter in a large skillet. Dip a corn tortilla in the sauce and place wet tortilla in the skillet. Cook tortilla on first side until soft, about 30-45 seconds.
- Flip tortilla over and top with a tablespoon shredded Jack cheese, a few slices of pickled Jalapeño slices, and about a ¼ cup of the shredded beef.
- Fold tortilla in half enclosing beef and cheese filling. Fry until cheese melts, filling is heated through and corn tortillas are nice and crispy.
- Serve with a dollop of sour cream if desired.
Did You Make This?
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John 6:35
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