Easy Crockpot Birria Tacos
Updated: Jun 12, 2020
Recipe provided by Chef Kalecia Simmons, as seen on the Food Network.
We got our hands on one of the trendiest recipes of the year from one of the coolest military wives we know. Chef Kalecia Simmons blessed our socks off and had us laughing out loud with her live demo of these delicious, cheesy, fried tacos. Our mouths are still watering.
So, whether you’re looking for a quick deployment dinner recipe with an inexpensive ingredient list or something new to impress your military man’s pallet, this is for you.
Kalecia is a Momma to 7, restaurant owner, published author and military wife. What we love even more than her food, is her food for the soul. She's honest about her shortcomings and real about the challenges that come with being a woman doing it all.
She is encouraging and humble, grounded and not to mention hilarious. Most of all she knows the truth that we continue to shout from the rooftops here at Homefront Heroes Ministries; none of it would be possible without God! He makes all things possible and because of Him, we can live this military wife life and THRIVE.
That‘s why we can’t wait to read her first cookbook, Bigger Than Cooking, available for preorder NOW. Hurry, though! We’re pretty sure these books will be gone faster than her delicious tacos.
2 White Onions
2-4 Roma Tomatoes
Fresh Garlic to taste
2 Bay Leaves
Dry Chilies to taste
Oil for Frying
Small Beef Roast
Knorr's Caldo Con Saber De Res (Beef Flavor Bouillon)
Small Corn Tortillas
White Mexican Shredded Cheese
Place Beef Roast, onions, tomatoes, garlic, bay leaves, chilies, taco seasoning and beef bouillon into crockpot on low for 8 hours.
In a large frying pan heat oil deep enough to fry one side of each taco at a time. Remove beef from liquid and fill corn tortillas with beef and cheese. Fold in half and fry on each side until cheese melts and tortilla turns golden brown. Sprinkle finished tacos with cilantro and use remaining juices in crockpot for dipping. Enjoy!