Venison Birria Tacos {Slow Cooker Roast Recipe}
What is birria tacos made of? It includes a piece of meat (we love it for venison roast) stewed or slow cooked in a flavorful broth of chilies & aromatics. Try this if you have lots of venison roast on hand!
Scale
Ingredients
For the venison birria meat:
- 2–3 lb. venison roast
- 1 Tbsp. avocado oil
- 2 tsp. salt, divided
- 3 cups beef or venison stock
- 3 Tbsp. tomato paste
- 1 onion, finely diced
- 4–5 garlic cloves, minced
- 1 lime, juiced
- 2 Tbsp. chili powder
- 1 tsp. oregano
- ½ tsp. pepper
For serving
- ¼ cup diced onion
- ¼ cup chopped, fresh cilantro
- lime juice, to taste
- salt, just a pinch or two
- tortillas , I like corn or homemade flour (here’s the recipe I use)
- Mozzarella cheese, to taste
Instructions
- Begin by patting the venison roast dry with a paper towel and salting it with 1 teaspoon of the salt.
- Heat a large saucepan over medium/medium-high heat, add the oil and sear on all sides.
- Add the remaining birria meat ingredients to a slow cooker.
- When the meat is seared, add it to the slow cooker and cook for 8 hours on low (try to do 8 on low, not 4 on high if you can. The meat is juicier and more tender).
- When the meat is tender, shred it and set aside.
- Mix together the onion, cilantro, a bit of lime juice and a pinch of salt.
- Dip a tortilla into the top of the slow cooker to cover it in broth and fat from the broth.
- Add the tortilla to a pan or skillet and sear, adding the cheese and meat. Fold and sear on both sides until crisp.
- Add the onion and cilantro mixture to the taco and serve with a cup of broth on the side for dipping. Enjoy!
Find it online: https://www.missallieskitchen.com/venison-birria-tacos/
