Birria Tacos

Crispy cheesy tacos stuffed with tender slow cooked shredded beef that get dipped in the juice the meat cooked in.

4.34 from 57 votes

Course Dinner

Servings

Preheat a pan over high heat.
Season chuck roast with salt and pepper on both sides then either spray down or rub down with oil on both sides.
Sear for 2 minutes on both sides on high heat until deeply golden brown.
Add the roast to a crockpot set on low.
Combine garlic powder, cumin, ancho chili powder, oregano, kosher salt, ground cloves, onion soup mix and brown sugar in a bowl.
Pour over the chuck roast.
To a food processor add canned chipotles in adobo sauce, green chiles and beef broth. Process until smooth.
Pour mixture into the crockpot on top and on the sides of the chuck roast.
Cover and cook on low for 9 hours.
Remove the chuck roast and separate the fat from the meat. Shred the meat with two forks.
Skim the fat off the top of the rendered sauce in the crockpot.
Ladle 1 1/2- 2 cups of the sauce on the shredded beef and mix well.
Preheat oven to 400 convection or 425 if you don't have convection.
Microwave tortillas for one minute.
Spray tortillas with oil spray on both sides.
Fill the top half of each tortilla with a good amount of the beef followed by a big pinch of shredded cheese. It's okay if the cheese falls out some.
Fold over and arrange on an extra large sheet pan lined with parchment paper to ensure no sticking.
Bake for 9 minutes. Remove and sop up any excess oil with a paper towel.
Flip each taco over and bake another 9-10 minutes.
Sop up any excess oil with a paper towel.
Serve with a side of the juice the beef cooked in and a lime wedge.

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