Slow Cooker Birria Tacos

Place the chilis in a saucepan with 3 cups of water and bring it to a full boil on the stove top. Remove the saucepan from the heat and allow the chilis to sit and rehydrate while you’re working on the rest of the recipe.

Add the spices to a cheesecloth and wrap in kitchen twine to create a removable spice packet.

Cut the beef chuck roast into many large chunks and sprinkle with sea salt.

Heat the oil in a large cast iron skillet and sear the chunks of beef on two sides for 3 to 4 minutes. Transfer the chunks of beef to your slow cooker.

In the same skillet, sauté the onion until it has softened. Add the garlic, tomato paste, ground cumin, and oregano and continue cooking for another 3 minutes. Transfer this mixture to the slow cooker with the seared beef.

Remove any stems from the chilis and transfer the rehydrated chilis WITH the water you used to soak them into the slow cooker, along with the beef stock, apple cider vinegar, and the spice bag. Give everything a stir. Secure the lid on your slow cooker and slow cook on low heat for 8 to 10 hours. Once the slow cooking has finished, remove the meat from the crock pot and transfer it to a cutting board. Use two forks to shred the meat to your desired consistency, then transfer it to a large bowl.

Transfer the chilis to a blender along with 2 cups of the liquid from the crock pot. Blend until completely smooth. Pour this mixture back into the crock pot.

Heat a large skillet with canola oil over high heat. Dip corn tortillas in the birria sauce, then transfer them to the hot skillet. Immediately sprinkle the whole surface of the corn tortilla with cheese. Place the shredded meat on one side of the tortilla, then once the cheese is melted, fold the meat side of the tortilla over, creating a taco. 

Enjoy!