Smoky Slow Cooker Quesabirria Tacos

Ingredients

• 3 lbs Beef chuck roast, cut into 3-inch chunks
• 3 Dried Guajillo chilies, stemmed and seeded
• 2 Dried Ancho chilies, stemmed and seeded
• 3 tbsp Salted Perfection Raleigh Select Blend
• 3 cups Beef broth
• 1 White onion, divided (half roughly chopped, half finely diced)
• 5 cloves Garlic, peeled
• 2 tbsp Apple cider vinegar
• 12 Corn tortillas
• 2 cups Oaxaca cheese or Mozzarella, shredded
• 1/2 cup Fresh cilantro, chopped
• 1 Lime, cut into wedges
• Vegetable oil, for frying (if needed)

Instructions

1. Place the dried Guajillo and Ancho chilies in a small pot with the beef broth. Bring to a boil, then turn off the heat and let them soak for 10 minutes until soft.
2. Transfer the chilies and broth to a blender. Add the roughly chopped onion, garlic, apple cider vinegar, and the Salted Perfection Raleigh Select Blend. Blend until completely smooth.
3. Place the beef chunks into your slow cooker. Pour the blended marinade over the meat, ensuring every piece is coated.
4. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is falling apart tender.
5. Remove the beef from the pot and shred it with two forks. It should yield easily. Taste the consommé (the liquid left in the pot) and adjust seasoning if necessary.
6. Skim the fat from the top of the consommé into a small bowl. This is your frying oil.
7. Heat a cast-iron skillet or griddle over medium heat. Dip a corn tortilla into the reserved fat (or the top of the consommé) and place it in the hot pan.
8. Sprinkle cheese over the tortilla and top with a generous portion of shredded beef. Fold the tortilla over into a half-moon.
9. Cook until the tortilla is crispy and the cheese is melted, flipping once. Repeat for remaining tacos.
10. Serve the tacos immediately with a bowl of the hot consommé for dipping, garnished with the finely diced onion, cilantro, and lime wedges.