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Crockpot Birria Tacos
7 Std. 30 Min.Für 8Nutri-Score C€€
C
7 Std. 30 Min.
7 Std. 30 Min.Crockpot Birria Tacos
rezept von
The Life of Sara ✨
@sarawristen
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
chuck roastFleisch1,5 kg
corn tortillasBackwaren16 Stücke
cheese (shredded)Milchprodukte250 g
guajillo peppers (stems and seeds removed)Obst & Gemüse10 Stücke- ancho peppers (stems and seeds removed)Obst & Gemüse2 Stücke
onion (quarter used for the sauce, rest diced for serving)Obst & Gemüse1 Stück- beef Better Than BouillonVorräte15 g
saltGewürze8 g
black pepperGewürze3 g
oreganoGewürze4 g
cuminGewürze4 g
waterGetränke500 ml- cilantro (chopped, for serving)Obst & Gemüse20 g
pro Portion
Nährwerte
536kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 43 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Schongarer
Standmixer
Stielkasserolle
Bratpfanne
Schritt für Schritt
Zubereitung
- Schritt 1
Season the beef
- Season both sides of the chuck roast with salt and pepper.
- Place the roast in the slow cooker.
- Schritt 2
Soften the peppers and onion
- Remove the stems and seeds from the guajillo and ancho peppers.
- Boil the peppers until soft.
- Boil the onion quarter as well.
- Schritt 3
Blend the sauce
- Add the softened peppers, boiled onion, salt, pepper, oregano, cumin and beef bouillon to a blender.
- Blend until smooth.
- Schritt 4
Pour over the roast
- Pour the sauce over the chuck roast.
- Add a little water to the blender, swirl to get the remaining sauce and pour it into the slow cooker.
- Schritt 5
Cook low and slow
- Cover and cook on low until the beef is tender enough to shred.
- Schritt 6
Shred the beef
- Shred the beef and keep it in the birria broth.
- Schritt 7
Fry the tacos
- Dip the corn tortillas into the birria broth.
- Fill with shredded meat and cheese.
- Fry on both sides in a skillet until crispy.
- Schritt 8
Serve
- Top with diced onion and cilantro.
- Serve with rice and beans.