Change up taco night with these slow cooker Birria Tacos!
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What you need:
- 2-3 lbs chuck roast (trim fat) - optional - you can saute the whole roast for 2-3 minutes on both sides before adding to the slow cooker.
- 4 cups beef broth or water
- 1 Birria Bomb (our Costco sells them and I have gotten from Amazon, as well)
- 1 medium onion, chopped
- Shredded cheese (we use Monterey Jack, Pepper Jack, Mozzarella, and/or Mexican blend)
- Corn tortillas (I prefer the white corn tortillas)
- Optional for topping: diced jalapeños, diced onion, fresh cilantro, lime slices
What you do:
- Put the chuch roast, birria bomb, beef broth or water, and chopped onion to the slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
- Once the beef is done cooking, shred it using two forks and stir it back into the slow cooker.
- Using a skillet over medium heat, warm the tortillas for about a minute on each side. This helps keep them from falling apart when dipping into the beef consumé.
- Dip each tortilla into the consumé that is in the slow cooker then put it back in the skillet, sprinkle with the shredded cheese, add the shredded birria meat, add a little more cheese and fold it in half. Sear for 2-3 minutes per side until crispy.
- Serve with the extra consumé to dip and any additional toppings you would like.
