Slow Cooker Birria Meat
Who knew making birria tacos at home could be so easy? This recipe calls for a chuck roast in the slow cooker with:
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- a can of beef broth
- a can of red enchilada sauce
- half a packet of au jus gravy
- carne asada seasoning or taco seasoning
- pepperoncinis
You’re going to do half the jar with the juice and then chop up some onions for some added flavor in there. You’re going to throw in that onion, cover this up, and let it simmer on low all day for six to eight hours.
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When your meat is done, it should be fork-tender. So flip it over, make sure you can easily shred it, shred your meat, and we are about to build some of the best birria tacos, restaurant quality, right at home.
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Building the Tacos
I went with these tiny street taco tortillas. They are the Guerrero Zero Net Carbs, just to make this meal a little bit healthier. And then you are going to use Monterey Jack cheese as it is going to have that perfect melt for these tacos.
Mist a frying pan with some vegetable oil, dip that tortilla in the broth that your meat just cooked in, flip it, and then load it up. You’re going to first put your cheese and then your meat, close it up, and flip it over. I also like to take a spoonful of that broth occasionally and keep your meat really moist as you’re doing these tacos.
You’re then going to fill a ramekin with that broth to have it on the side for dipping your tacos and build your plate.