Crockpot Birria Tacos

Made with Almond Flour Sea Salt Tortillas

Bring the authentic flavors of Mexico to your table with our Crockpot Birria Tacos made with Maria & Ricardo’s Almond Flour Sea Salt Tortillas add a touch of Mucho Goodness!

Servings

8-10

Prep

20 min

cooking

240 min

Products used
Maria & Ricardo's Almond Flour Sea Salt Tortillas

Almond Flour Sea Salt Tortillas

Recipe for CROCKPOT BIRRIA TACOS Made with Keto Almond Flour Sea Salt Tortillas

Ingredients

8-10 Maria & Ricardo’s Almond Flour Sea Salt Tortillas
2 lb. Boneless Chuck Roast
2 tbsp. Olive Oil
4 oz. Chipotles in Adobo Sauce
4 Dried Chipotle Peppers
6 Garlic Cloves, sliced
32 oz. Beef Stock
1 (14.5 oz) Fire Roasted Diced Tomatoes
1 small Red Onion, sliced
¼ cup Apple Cider Vinegar
1 tbsp. Tomato Paste
1 tsp. EACH: Ground Cinnamon, Paprika, Ginger, Salt, & Black Pepper
White Onion, thinly sliced
Fresh Cilantro, chopped
Shredded Oaxacan or Mozzarella Cheese
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Preparation

1
Heat a large skillet over medium-high heat for about 5 minutes. Add the olive oil and heat for an additional 1-2 minutes.
2
Place the chuck roast in the skillet and sear it for 4-5 minutes on each side, until it develops a golden brown color.
3
Transfer the seared chuck roast to a crockpot.
4
Add the chipotles in adobo sauce, dried chipotle peppers, sliced garlic, sliced red onion, beef stock, diced tomatoes, apple cider vinegar, tomato paste, cumin, smoked paprika, salt, and pepper to the crockpot.
5
Cover the crockpot with the lid and cook on LOW for 8 hours (preferred) or HIGH for 4 hours.
6
Once the beef is cooked, use two forks to shred it.
7
Transfer the remaining contents of the crockpot to a blender or blend in the crockpot using an immersion blender until smooth.
8
Add 1 ½ cups of the sauce to the shredded beef.
Assembling the Tacos:
1
Dip each Maria & Ricardo’s Almond Flour Sea Salt Tortillas into the sauce to coat it.
2
Place the sauced tortilla on a heated griddle or skillet to lay it flat.
3
Add a generous amount of the shredded beef, thinly sliced onions, chopped cilantro, and shredded cheese on one half of the tortilla.
4
Fold over the tortilla to cover the filling and continue cooking until both sides turn golden brown and crispy.
5
Serve your Crispy Chipotle Beef Quesadillas warm with the remaining sauce for dipping!
6
These tacos are bursting with spicy, smoky flavors and will surely satisfy your cravings.

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