Slow Cooker Birria Tacos

Servings: 8

Total time: 8 hours 10 minutes

INGREDIENTS

3 pounds chuck roast, trimmed of excess fat and cut into large chunks
1 large yellow onion, chopped
4 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped, plus 2 tablespoons of adobo sauce
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
2½ teaspoons Diamond Crystal® Kosher Salt, divided
1 teaspoon ground black pepper, divided
2 cups beef broth
2 cups shredded green cabbage
¼ cup chopped fresh cilantro, plus more for garnish
1 tablespoon lime juice
Corn tortillas, warmed

DIRECTIONS

Place chuck roast, onion, garlic, peppers, adobo sauce, cumin, oregano, paprika, 2 teaspoons of kosher salt and ½ teaspoon of pepper in slow cooker. Pour in beef broth and stir to combine.
Cover and cook on low for 8 hours, or on high for 6 hours, until beef is tender and falls apart easily. Remove beef and shred into bite sized pieces using two forks. Set aside. Reserve cooking juices and strain to remove any solids.
Meanwhile, combine cabbage, cilantro, lime juice, remaining kosher salt and pepper in a small bowl and toss to coat.
Top each corn tortilla with beef and slaw. Garnish with additional cilantro and serve with reserved cooking juices.