Slow Cooker Birria-Inspired Tacos
Slow Cooker Birria-Inspired Tacos
Melanie Richtman
Perfect Dinner Recipe
Cookware used: 4 Quart Stainless Steel Slow Cooker & 11” Griddle
Ingredients
2 pounds of chuck roast
1/2 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of paprika
1 teaspoon of cumin
1 teaspoon of ancho chile powder
1 teaspoon of coriander powder
1 teaspoon of oregano
1 teaspoon of chicken bouillon
3 cups of beef broth
1 tablespoon of tomato paste
¼ cup of apple cider vinegar
1 can of chipotles in adobo
4 cloves of minced garlic
Salt and pepper to taste
16 corn tortillas
2 cups of Quesadilla cheese
Directions
Pat your chuck roast dry with paper towels and season with salt, pepper, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of paprika, ½ teaspoon of cumin, ½ teaspoon of ancho chile powder, ½ teaspoon of coriander powder, and ½ teaspoon of oregano. Rub the spice mixture on the chuck roast.
Preheat your Slow Cooker Pot on the stove. Once it’s properly preheated, add a little olive oil to the pot and sear your beef for 2-3 minutes per side.
Place the Slow Cooker Pot on the slow cooker base and add 3 cups of beef broth, 1 tablespoon of tomato paste, ¼ cup of apple cider vinegar, 1 can of chipotles in adobo, and 4 cloves of minced garlic.
Season with 1 teaspoon of chicken bouillon, ½ teaspoon of onion powder, ½ teaspoon of paprika, ½ teaspoon of cumin, ½ teaspoon of ancho chile powder, ½ teaspoon of coriander powder, and ½ teaspoon of oregano.
Slow cook the beef for 8-10 hours on low, until it is fork tender.
Preheat your stainless steel griddle on medium low heat.
Prepare your tacos by dipping the corn tortillas in the juices from your slow cooker and placing them on the griddle. Fill each taco with the beef and quesadilla cheese, and fry for 2-3 minutes per side.
Top with cilantro and white onion, and serve with the remaining consommé from the slow cooker.
