Slow Cooker Birria Tacos

These slow cooker birria tacos are packed with flavor! Slow-cooked until tender, the shredded chuck roast is served on a crispy, fat-dipped tortilla. Finished with cilantro, onion, and lime, they’re a delicious, irresistible treat!

Cook Time: 8 Hours
Servings: 1

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Ingredients

For Birria
1 chuck roast (cut in half will cook faster)
1 tbsp salt
1 tbsp salt
3 cloves garlic, minced
1/2 onion, diced
1 packet birria style taco seasoning
2 cups beef stock

For Tacos
Corn tortillas
Shredded Cheese
Lime wedges (for garnish)
Cilantro, chopped (for garnish)
Onion, diced (for garnish)

Instructions

Heavily season the roast with salt and pepper on all sides.
Heat a pan on high, once hot sear the chuck roast on all sides.
Into a crockpot on medium heat, add the minced garlic, diced onion, taco seasoning, 2 cups beef stock and chuck roast. Stir everything together, cover and cook on low for 8-10 hours, or until the chuck roast is tender and easily shreds. (cutting the chuck roast into chunks can speed this cook time)
Shred the chuck roast in the crockpot.
To build the tacos, dip the tortilla in the top layer of rendered fat (from the crockpot) and lay it on the griddle.
Add a layer of cheese to the tortilla, followed by the shredded chuck roast.
Once the cheese is melted and the tortilla is nice and crispy, garnish the tacos with cilantro, onion, and lime juice. Enjoy!