Can I cook this in the oven?

Yes! I haven't tested the recipe, but I suggest searing it in a large dutch oven, and following the prep steps, then transfer covered with lid, into the oven at 250 degrees and bake until pull apart tender. It will most likely take less time, and I would check the texture around 4 hours, then continue to check every hour until it's nice and tender.

Flour or Corn Tortillas for Birria?

The traditional answer is corn tortillas. I really like to fry them in a bit of oil to crisp them up. If you like flour tortillas, they would taste amazing with birria too, it's just not as authentic.

What is the sauce made of for birria tacos?

The sauce for birria tacos is called consume, and combines the flavors from beef stock with tomatoes. It's spicy and smoky from the combination of peppers and is thin like a soup broth.

How to Store Leftovers & Reheating Instructions:

Store the meat separate from the consume sauce in two sealed containers in the fridge. When reheating, add the beef with a quite of bit of consume sauce into a pan or pot and heat on medium low heat until warm to avoid the meat from drying out.

Can you freeze the leftovers?

Absolutely! Freeze the meat separately from the sauce and vacuum seal. Use within 2 months for the best taste. This meat would taste amazing on quesadillas too, which is one of my weeknight favorites.

Crock Pot Birria Tacos - Simply Made Eats

Description

Crock Pot Birria Tacos are so flavorful with tender, pull apart beef and a smoky, spicy Consume sauce. These Shredded Birria Beef Tacos cook in the slow cooker all day and are ready for dinner. Pair them with crispy fried corn tortillas for the best tacos!

Ingredients

Scale

1.5 ounces (about 6) Dried Ancho Chili Peppers
2 garlic cloves, peeled and chopped
1/2 cup yellow onion, chopped
1/2 cup cilantro, chopped
3 ounces of Chipotle Peppers in Adobo Sauce (about 1/2 of a 7 ounce jar)
15 ounce diced tomatoes
2 teaspoons salt
1 tablespoon olive oil
2-3 lb chuck roast (pot roast)
15 ounce tomato sauce
32 ounce Beef Stock (not broth)
1 package of Corn Tortillas (Enough meat for 16-20 tacos)
Optional: 1/4 cup vegetable oil for frying shells
Optional: 1/2 cup minced cilantro, 1 cup finely diced onion, and lime wedges for topping

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Instructions

Remove stems and seeds from dehydrated ancho chiles.
Place the chiles in a small bowl and pour 1 cup of boiling water over the top. Allow to sit for 5 minutes to soften, then drain the water and juices and transfer only the peppers to a food processor.
In the food processor, combine ancho chiles, 3 ounces of chipotles in adobo sauce, diced tomatoes, 1/2 cup onion, garlic, 1/2 cup cilantro, and salt. Pulse until smooth.
Place large dutch oven on the stovetop over medium heat. Add in olive oil and allow to heat up for a few minutes. Place chuck roast in dutch oven and sear the top and bottom sides for about 3 minutes each.
Transfer the roast to the crockpot/slow cooker. Pour pepper paste over the top of the roast.
Add beef stock and tomato sauce to the crockpot. Cover and cook on low for 7-8 hours. Turn on high and cook for an another 2 hours. (Note: My roast was closer to 3 lbs with these times. If it's 2 lbs, you might be able to reduce the time by an hour or so.)
Carefully remove the roast from the crock pot and transfer to a cutting board. Use two forks to shred the beef.
Return the shredded meat to the sauce in the crockpot.
(Optional) Place a medium skillet on the stovetop over medium heat with 1/4 cup vegetable oil. Allow the oil to really heat up for a few minutes, but not smoking. Slowly add the corn tortilla corner and listen for a sizzle. If it's not sizzling, it's not ready yet. When it's sizzling, cook each side for 25-35 seconds. Fold in half into a taco shape and place on a paper towel lined plate or tortilla warmer. Repeat with all the shells.
To serve, use a slotted spoon to spoon the birria from the crockpot to load into the tacos. Top with cilantro, onion and fresh lime juice.
Serve the consume (sauce from the crockpot) on the side for dipping the tacos into. Enjoy!

Equipment

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Notes

Don't pull the roast from the crockpot until it is fork tender and easily pulled apart. This could take more or less time than listed depending on your crockpot. (Also, if you buy a 2 lb roast it will cook faster than a 3 lb roast)
Make sure to remove the seeds and stems from the dried peppers before pouring over the boiling water and adding to the pot to avoid too much spice and seeds in the sauce.
Give the ingredients a lot of good pulses in the food processor to blend the sauce into a puree.

Prep Time: 20 minutes
Cook Time: 9-10 hours
Category: dinner
Method: slow cooker
Cuisine: Mexican