Crockpot birria tacos

💡 Pro-Tips for Success • The Fat Layer: When dipping your tortillas, aim for the oily layer at the top of the crockpot. That fat is what makes the tortillas crispy and flavorful. • The Cinnamon: Don't skip the tiny bit of cinnamon; it provides that authentic "birria" warmth that sets it apart from standard pot roast. • Acid is Key: Always serve with lime wedges. The brightness of the lime cuts through the heavy richness of the beef and cheese.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Sear and Load For the best flavor, quickly sear the beef chunks in a pan with a little oil until browned on all sides. If you’re in a massive rush, you can skip this, but searing adds serious depth. Place the meat in the crockpot.

Step 2

2. Add the Liquids Pour the enchilada sauce, beef broth, vinegar, garlic, and spices over the meat. Drop the onion halves on top.

Step 3

3. Low and Slow Cover and cook on Low for 8 hours (recommended) or High for 4 hours. You’ll know it’s ready when the meat falls apart with just a light touch of a fork.

Step 4

4. Shred and Dip Remove the meat and shred it in a bowl. Do not throw away the liquid! This is your consomé. Strain the liquid into small dipping bowls.

Step 5

5. The "Quesabirria" Finish This is the most important part:

Step 6

1. Heat a skillet over medium heat.

Step 7

2. Dip a corn tortilla into the top layer of the liquid in the crockpot (where the fat is).

Step 8

3. Place the "stained" tortilla on the skillet.

Step 9

4. Add cheese and a pile of shredded beef to one side.

Step 10

5. Fold and fry until crispy and the cheese is melted.