Directions
- 1Oil up a pan and let it heat up.
- 2Pat the roast dry.
- 3Salt and pepper the first side of the roast.
- 4Place the seasoned roast into the hot pan.
- 5Salt and pepper the second side of the roast.
- 6Sear the roast for two to three minutes on each side, including the fat gaps.
- 7Place the seared roast into the Crock-Pot.
- 8Add a packet of dry Birria taco seasoning over the roast.
- 9Pour a jar of Birria cooking sauce over the roast and seasoning.
- 10Add a can of green chilies.
- 11Cover the Crock-Pot and let it cook for about three hours on high.
- 12Cut up and add vegetables: onion, cilantro, and jalapeño.
- 13After five hours, the meat should be ready to shred.
- 14Transfer the shredded meat to tortillas.
- 15Sear the tacos on a pan.
- 16Top the tacos with your favorite toppings.
Ingredients
- 2 pound chuck roast
- 1 jar Birria Sauce
- 1 pack Birria seasoning
- 1 can green chilis
- 1 pack Italian seasoning
- 1 onion
- 1 bunch cilantro
- 1 jalapeno
- Tortillas of Choice
- Chihuahua Cheese
Equipment
panCrock-Pot
Tips
- Sear the roast well for 2-3 minutes on each side, including the fat gaps.
- Use both the dry mix and jarred birria sauce for best results.
- Top tacos with desired toppings.
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