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Prep Time6-8 hours mostly down time.
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Serv Size4-6 servings
These are the most delicious tacos! They are half quesadilla and half taco. Shell is semi crisp filled with melted cheese, onions, cilantro and juicy shredded beef with an au jus dipping juice.
Ingredients
Directions
Trim fat off roast and cut into chunks. Place meat in a slow cooker on high with 3 cups of beef broth.
Seed pasillas (2) and guajillo (2) peppers, roughly chop and place in a blender. Next add 1 chipotle chili and 1 cup of beef broth. Allow peppers to soften in the beef broth for about 15 minutes before blending.
While chilis are softening in the blender, mix seasonings together in a small bowl and add them to the slow cooker. Next blend chilis and broth and add the mixture to the slow cooker. Cook for 6-8 hours or until meat is super soft and able to be easily shredded.
Once meat has finished cooking, shred meat and make sure to SAVE the broth that it was cooked in.
Next heat a large skillet on medium with a teaspoon of vegetable oil. Quickly dip a tortilla in the fatty part of the broth on top and place it in the skillet. Allow tortilla to fry a couple minutes otherwise it will be too soft and fall apart.
Sprinkle cheese all over tortilla and then onion and cilantro.
Place a generous amount of shredded beef on half of the tortilla.
Close taco and fry for a minute or until tortilla is brown. Place tacos on a paper towel lined plate.
Serve your Birria tacos with the broth they were cooked in as a dipping sauce, au jus, kind of like a French dip sandwich. Enjoy!
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Conclusion
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