Slow Cooker Birria Tacos With Birria Bombs

Set-it-and-forget-it birria tacos using chuck roast in the slow cooker and a birria "spice bomb" to do the heavy lifting. Dip the tortillas in that rich broth, pan-fry them with cheese, onion, and cilantro, then fold into crispy, juicy perfection.

By Manny Michael

8 hour 20 minutes

Dinner

Mexican

Ingredients

• 3 lb chuck roast
• 1 birria spice orb (birria bomb)
• 10 cups water
• Corn tortillas
• Shredded mozzarella cheese
• White onion, diced
• Fresh cilantro, chopped

Instructions

1. Add chuck roast to the slow cooker (no packaging, please).
2. Add 1 birria bomb and 10 cups of water.
3. Cover and cook on LOW for 7 hours (8 hours is fine if that's where you land).
4. Remove the roast to a bowl and shred it.
5. Discard any big fatty pieces you don't want in your tacos.
6. Keep the broth in the slow cooker (this is your dipping sauce/consommé).
7. Dip a tortilla into the broth, then place it into a preheated pan.
8. Add mozzarella on one side of the tortilla.
9. Add shredded birria meat, a little more cheese, diced onion, and cilantro.
10. Fold the tortilla over and fry about 2 minutes per side until crispy.
11. Repeat for the rest and serve with extra broth for dipping.