Birria Tacos

Slow Cooker Birria Tacos

Ingredients:

800 g boneless chuck roast

2 tbsp unsalted butter

1 tbsp vegetable oil

1 jar of Dic Ann’s sauce

Garlic naan bread

Tex-Mex cheese

1/2 onion, roughly chopped

Fresh parsley or cilantro (optional)

Instructions:

1. Cut the chuck roast into large strips 1” thick.

2. In a pan over medium-high heat, melt the butter in the oil.

3. Sear the pieces of meat on each side so that the meat forms a brown crust.

4. Place the pieces of meat in the slow cooker, cover with the jar of Dic Ann’s sauce and cook on low for 8 hours.

5. Broil the naan breads until the cheese turns a little golden.

6. Take the meat out of the slow cooker and set the cooking juices aside in small ramekins (they will be the dipping sauce for the tacos).

7. Shred the pieces of roast with 2 forks so you don’t burn yourself, and mix in the onion.

8. Place the meat on the broiled naan, garnish with fresh parsley or cilantro leaves, fold the taco, dip it in the cooking juices and enjoy.