The process of making birria tacos is simplified a bit with the use of a crockpot for this recipe, but all the rich flavors are still there to enjoy.
Course: Main Course
Cuisine: Mexican
Keyword: adobo, all spice, allspice, bay leaves, beef, beef roast, chiles de arbol, chili powder, consomme, corn tortillas, crockpot, cumin, garlic, garlic powder, guajillo peppers, Monterrey jack cheese, oregano, slow cooker, tacos, thyme, tomatoes, yellow onion
Ingredients
2poundsbeef roast
1small yellow oniondiced
8clovesgarlicminced
3bay leaves
1/2tablespoonsalt
1/2tablespoonpepper
4teaspoonschili powder
4teaspoonscumin
2teaspoonsadobo
2teaspoonsoregano
1teaspoonthyme
1teaspoonall spice
1tablespoongarlic powder
16ouncesbeef broth or stock
6dried guajillo chiles
3dried chiles de arbol
1half large tomato
Monterrey jack cheeseshredded (for serving)
Corn tortillasfor serving
Instructions
Combine the roast, onion, garlic, bay leaves, salt, pepper, chili powder, cumin, adobo, oregano, thyme, all spice and garlic powder in your crockpot. Pour the beef broth over top of everything in the pot.
To prepare the chiles, pull the stem off of each one and shake out as many seeds as you can.
Add the chiles to a medium-sized pot and cover them with water. Bring the mixture to a boil and boil for about five minutes or until the chiles are soft. (Do not get rid of the water you boiled the chiles in!)
Add the softened chiles, tomato and about one cup of the boiling liquid to a blender or food processor and blend until the mixture is smooth.
Pour the chiles mixture into your crockpot. If the liquid isn't covering the ingredients in the crockpot, add more of the boiling liquid until it is.
Cook for eight hours on low or four hours on high.
When the roast is done, shred it with a couple forks.
To make the tacos, heat a large skillet over medium heat. Spray it lightly with cooking oil. Dip a corn tortilla in the stock. Place it in the hot skillet and sprinkle on one to two tablespoons cheese. Put a large spoonful of the meat mixture onto half of the tortilla and carefully fold it over. When the tortilla is browned to your liking, gently flip the taco over to brown the other side. When it is done, transfer the taco to a warm plate.
Continue until you have as many tacos as you want to serve for your meal. Serve the tacos sprinkled with a little extra cheese and alongside a small bowl of the stock for dipping.