Crock Pot Birria Tacos

Delicious Crock Pot Birria Tacos featuring tender beef in cheese crusted corn tortillas.

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Prep Time 10

Cook Time 4 10

Total Time 4 20

Course Dinner, Main Course

Cuisine American, Mexican

Servings tacos

Calories 130 kcal

Equipment

skillet
Crock Pot

Ingredients

⅛ cup oil divided use
2-3 pounds boneless chuck roast
1 teaspoon salt
1 teaspoon pepper
16 ounce low-sodium beef broth
14 ounce crushed tomatoes
1 cup finely diced yellow onion
8 ounce green chiles
8 cloves garlic
3 Tablespoons honey
1 Tablespoon ground cumin
1 Tablespoon oregano
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 stick cinnamon optional
15 pieces street taco size flour or corn tortillas
4 cups shredded mozzarella cheese or Oaxaca cheese

For Serving (Optional)

3 pieces limes sliced into quarters
¼ cup chopped cilantro optional

Instructions

In a skillet add 2 Tablespoons oil over medium-high heat.
Coat both sides of a 2-3 pounds boneless chuck roast with 1 teaspoon salt and 1 teaspoon pepper.
Add the chuck roast to the skillet. Sear each side for 2-3 minutes or until golden brown.
To a 5-6 quart crock pot, add low-sodium beef broth, crushed tomatoes, finely diced yellow onion, green chiles, garlic cloves, honey, ground cumin, oregano, paprika, onion powder, and garlic powder. Mix until combined.
Taste to see if more salt and pepper is needed. Add half a teaspoon at a time if more is needed. Add 1 cinnamon stick. Transfer the roast to the crock pot.
Cover and cook on low for about 8 hours. Do not remove the lid while cooking.
Remove the cinnamon stick. Mash the garlic with a fork against the inside of the crockpot.
Shred the meat with two forks. Transfer the meat to a separate plate or bowl.
In a skillet over medium low heat add a teaspoon of oil before cooking each taco.
Dip both sides of the shell in the sauce from the crockpot to coat. Transfer the shell to the skillet. Cook for 30-60 seconds or until golden brown.
Flip the shell over and cook for another 30-60 seconds or until golden brown.
While the shell is cooking, add 2 Tablespoons of mozzarella cheese over the whole shell.
Add 3-4 Tablespoons of shredded beef to half of the taco.
Once cooked, flip the shell to create a taco. Transfer to your serving dish and continue with the remaining tacos.
Serve with sliced fresh limes, cilantro, chopped onion, and birria sauce from the crock pot.

Nutrition

Serving: 1tacoCalories: 130kcal

Keyword beef, Birria, cheese, Crock Pot, Tacos, Tortillas