Caucasia Birria in Da Crock Pot
Slow-cooked birria tacos with rich, spicy consommé
Ingredients
- 2 tbsp chili powder
- 2 tsp cumin
- 2 tsp oregano
- 2 tsp paprika (smoked if preferable)
- 2 tsp chunky salt
- 1 onion, fine chop
- 1 hot pepper, diced
- 1 red chili pepper chopped & green
- 14oz can red enchilada sauce
- Small can beef broth
- *White onion, cilantro & lime for preparation
- 2 lbs chuck roast
Instructions
- Add all ingredients except garnish & cook on low in the crock pot for 7 hours.
- Reserve liquid.
- Dip CORN tortillas in liquid, fry. Add birria and Oaxaca queso & refly.
Recipe Note:
The key is dipping those tortillas in the consommé before frying - it's what makes birria tacos so addictively good. Serve with extra consommé on the side for dipping!