Description
This slow cooker cheesy beef recipe is an absolute game changer for taco nights.
Ingredients
Scale
- 5 lbs chuck roast (or rump, round, or sirloin roast)
- ½ large white onion, cut into 2-inch pieces
- 3 large garlic cloves
- 3 large bay leaves
- ½ tbsp salt
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp cumin
- ½ tbsp dried oregano
- 7 oz chipotle sauce
- 1 cup beef broth
- 12 (6-inch) corn tortillas
- 3 tbsp avocado oil
- 3 cups shredded Monterey Jack cheese
- ½ cup pico de gallo
- 2 tbsp fresh cilantro, chopped
- 2 small limes, cut into wedges
Instructions
- Start by preheating your slow cooker to the high setting to get it warmed up. Take your beef roast and place it in the pot. Alongside, add the cut onion, whole garlic cloves, and bay leaves.
- In a separate bowl, combine the salt, garlic powder, onion powder, cumin, and dried oregano. Sprinkle this mixture generously over the beef roast, ensuring it coats evenly. Pour the chipotle sauce and beef broth over the top.
- Cover the slow cooker with its lid and let it work its magic. Cook on high for about 4 hours or on low for 6 to 7 hours.
- With two forks, shred the beef, separating any fat as you go. Strain the solids from the broth, reserving the liquid.
- Heat a skillet or griddle over medium heat and lightly brush it with avocado oil. Dip each corn tortilla in the reserved birria broth, place it on the hot griddle, add shredded cheese and beef filling, fold, and cook until golden brown.
Notes
Ensure that the roast is well-trimmed of excess fat for a leaner filling. Don’t skip the soaking of the tortillas; it adds a delicious flavor.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
Nutrition
- Calories: 410 per serving
- Sodium: 800 mg
- Protein: 30 g