Crock Pot Birria Inspired Tacos

1. Sear the Meat:

   • Heat the olive oil in a large skillet over medium-high heat.
   • Once the oil is hot, add the seasoned chuck roast chunks, searing them on all sides until they are browned and develop a nice crust, about 2-3 minutes per side.
   • Transfer the seared meat to the Crock Pot.

2. Assemble in Crock Pot:

   • Top the seared meat with seasoning packet.
   • Pour in the beef broth and tomato sauce.

3. Cook:

   Cover the Crock Pot and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.

4. Add the Vegetables:

   • Cut up tomatoes, onion, jalapeno, garlic and cilantro.
   • About 1/2 way through cooking add the vegetables in. (You don't want to add them in sooner because they will get mushy.)

5. Shred the Meat:

   Once the meat is fully cooked, remove it from the Crock Pot and shred it with two forks. Return the shredded meat to the pot and mix it with the flavorful broth.

Prepare the Tacos

1. Cooking the Tacos:

   • Heat a skillet over medium heat. Dip the corn tortillas into the broth in the Crock Pot to coat them, then place them in the skillet.
   • Add a portion of shredded meat to each tortilla, folding them in half. Cook until the tortillas are crispy and slightly golden, about 2-3 minutes per side.
   • If desired, sprinkle shredded cheese over the meat before folding the tortillas.

2. Serve:

   Serve the tacos hot, garnished with fresh cilantro and lime wedges. Enjoy with extra broth for dipping if desired!