Plat
Crockpot Birria Tacos
7 h 30Pour 8Nutri-Score C€€
C
7 h 30
7 h 30Crockpot Birria Tacos
recette de
The Life of Sara ✨
@sarawristen
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chuck roastViandes1,5 kg
corn tortillasBoulangerie16 morceaux
cheese (shredded)Produits laitiers250 g
guajillo peppers (stems and seeds removed)Fruits et légumes10 morceaux- ancho peppers (stems and seeds removed)Fruits et légumes2 morceaux
onion (quarter used for the sauce, rest diced for serving)Fruits et légumes1 morceau- beef Better Than BouillonÉpicerie15 g
saltÉpices8 g
black pepperÉpices3 g
oreganoÉpices4 g
cuminÉpices4 g
waterBoissons500 ml- cilantro (chopped, for serving)Fruits et légumes20 g
par portion
Nutrition
536kcal
- Glucides
- 33 g
- Protéines
- 43 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Mijoteuse
Blender
Casserole
Poêle
pas à pas
Préparation
- Étape 1
Season the beef
- Season both sides of the chuck roast with salt and pepper.
- Place the roast in the slow cooker.
- Étape 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.
- Étape 3
Blend the sauce
- Add the softened peppers, boiled onion, salt, pepper, oregano, cumin and beef bouillon to a blender.
- Blend until smooth.
- Étape 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.
- Étape 5
Cook low and slow
- Cover and cook on low until the beef is tender enough to shred.
- Étape 6
Shred the beef
- Shred the beef and keep it in the birria broth.
- Étape 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.
- Étape 8
Serve
- Top with diced onion and cilantro.
- Serve with rice and beans.