Crockpot and Dutch Oven Birria Tacos
Notes: I misread the original recipe so I had to find a solution on the fly! The ingredients I left out were unnecessary and I wish I had an immersion blender.
Changes
- 2-3 lbs boneless chuck roast
- 3.5 lbs boneless chuck roast
- 4 dried Guajillo chiles
- 5 dried Guajillo chiles
- 1 small red onion
- 1 small julienned red onion
- 1 cinnamon stick
- 3 dry bay leaves
- 1/2 tbsp fresh grated ginger
- Corn or flour tortillas
- Corn and flour tortillas
- Add beef to crockpot with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours.
- Add beef to crockpot and cook on low heat, covered, for 8 hours.
- Remove bay leaves and cinnamon stick from crockpot and discard.
- Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. If using a standard blender, allow liquid to cool to warm, then carefully work in batches in the blender.
- An hour before the beef is done, heat some avocado oil in a large Dutch oven pot, add the julienned red onion and cook until translucent.
- Add the smashed garlic, cumin, oregano, paprika, and coriander. Cook for a few minutes.
- Add the tomato paste and cook until it has darkened in color.
- Add chipotle chilis in adobo sauce, and the diced tomatoes. Cook for 2-3 minutes.
- Add apple cider vinegar, beef broth and the Guajillo chiles and bring to a boil and then turn the heat down to a simmer. Simmer for 45 minutes.
- Allow liquid to cool to warm, then carefully work in batches to blend in the blender.