Plato principal
Crockpot Birria Tacos
7 h 30 minPara 8Nutri-Score C€€
C
7 h 30 min
7 h 30 minCrockpot Birria Tacos
receta de
The Life of Sara ✨
@sarawristen
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
chuck roastCarne1,5 kg
corn tortillasPanadería16 piezas
cheese (shredded)Lácteos250 g
guajillo peppers (stems and seeds removed)Frutas y verduras10 piezas- ancho peppers (stems and seeds removed)Frutas y verduras2 piezas
onion (quarter used for the sauce, rest diced for serving)Frutas y verduras1 pieza- beef Better Than BouillonDespensa15 g
saltEspecias8 g
black pepperEspecias3 g
oreganoEspecias4 g
cuminEspecias4 g
waterBebidas500 ml- cilantro (chopped, for serving)Frutas y verduras20 g
por ración
Nutrición
536kcal
- Carbohidratos
- 33 g
- Proteínas
- 43 g
- Grasas
- 26 g
lo que usará
Utensilios
Olla de cocción lenta
Batidora de vaso
Cazo
Sartén
paso a paso
Preparación
- Paso 1
Season the beef
- Season both sides of the chuck roast with salt and pepper.
- Place the roast in the slow cooker.
- Paso 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.
- Paso 3
Blend the sauce
- Add the softened peppers, boiled onion, salt, pepper, oregano, cumin and beef bouillon to a blender.
- Blend until smooth.
- Paso 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.
- Paso 5
Cook low and slow
- Cover and cook on low until the beef is tender enough to shred.
- Paso 6
Shred the beef
- Shred the beef and keep it in the birria broth.
- Paso 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.
- Paso 8
Serve
- Top with diced onion and cilantro.
- Serve with rice and beans.