Crock Pot Birria Tacos Recipe

Cooking the Beef/Consome: Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side. Add beef to crockpot with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. Remove bay leaves and cinnamon stick from crock pot and discard. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. Transfer sauce back to crockpot to keep warm. Add 1 1/2 to 2 cups of sauce to shredded beef and toss to coat. Tacos: Dip doubled up tortilla into console, and lay flat in frying pan with a bit of avocado oil or neutral oil over medium heat. To one half of the tortilla, add cheese, then meat, and top with diced onions and cilantro leaves. Fry 2-3 minutes over medium heat, then flip other side to make a half moon. Add a small ladle of consume to the top of the tortilla. Flip over, and fry 2-3 minutes more. **If not using cheese, 1 tortilla is fine.