Chipotle Birria Tacos

Who doesn’t love Birria Tacos?

This chipotle twist on a classic birria taco will surely spice up your taste buds while being a hormone-friendly dish!

Prep Time: 20 mins Cook Time: 1 hr Servings: 3-4

This recipe is for an Instant Pot, but if using a Slow Cooker/Crockpot, scroll to the bottom for those directions.

Ingredients:

• 2 lbs chuck roast, cut into large chunks

• 1 tablespoon avocado oil (or olive oil)

• Salt and pepper to taste

• 4 cups beef bone broth (or low-sodium beef broth)

• 1 medium onion, quartered

• 4 garlic cloves, smashed (Can use more! I use a whole garlic head)

• 2 bay leaves

• 1 cinnamon stick

• 1-2 tablespoons apple cider vinegar 

• 1-2 Chipotle peppers in adobo sauce

• 2 dried ancho chiles, stems and seeds removed (or 1-1.5 Tbsp Ancho Chili Powder)

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground ginger

For the Tacos:

• Corn Tortillas

• Cilantro

• Avocado

• Onion of choice (chopped)

• Squeeze of Lime

Directions:

1. In a small bowl, soak the dried chiles in hot water for about 10 minutes until softened. Drain, then add to a blender.

2. Set your Instant Pot to “Sauté” mode and add the avocado oil. Season the chuck roast pieces with salt and pepper. Once the oil is hot, sear the meat on all sides until browned. Remove and set aside.

3. In the blender with the softened chiles, add the onion, garlic, apple cider vinegar, cumin, oregano, paprika, allspice, coriander, and ginger. Pour in 1 cup of bone broth and blend until smooth.

4. With the Instant Pot still on “Sauté” mode, pour a bit of the remaining broth to deglaze the bottom of the pot, scraping up any browned bits. Return the meat to the pot, pour the sauce over it, and add the cinnamon stick and bay leaves. Pour in the remaining bone broth.

5. Secure the lid, set the Instant Pot to “Pressure Cook” (or “Manual”) for 45 minutes on high pressure. Let it naturally release for 15 minutes, then manually release any remaining pressure.

6. Remove the bay leaves and cinnamon stick. Shred the beef with forks, then return it to the broth to soak up more flavor.

7. For each taco, dip a corn tortilla into the broth, then place it on a skillet over medium heat. Add the shredded beef to one side of the tortilla, sprinkle with a bit of cheese (optional), fold in half, and cook until slightly crispy.

8. Serve tacos with broth for dipping and garnish with chopped onions, cilantro, a squeeze of lime, and avocado slices for added healthy fat.

Tips for Hormone Health:

• Serve with cruciferous veggies (like a cabbage slaw) for hormone metabolism.

• Add fresh herbs like cilantro to support liver detox pathways.

Cooking Instructions for Slow Cooker/Crock Pot:

1. Heat a skillet over medium-high heat and add the avocado oil. Season the chuck roast pieces with salt and pepper. Sear the meat on all sides until browned, then transfer to the slow cooker.

2. In the blender, blend the softened chiles (or ancho powder and chipotle in adobo), onion, garlic, apple cider vinegar, cumin, oregano, paprika, allspice, coriander, and ginger. Add 1 cup of bone broth and blend until smooth.

3. Pour the sauce over the seared beef in the slow cooker. Add the bay leaves, cinnamon stick, and remaining bone broth.

4. Cover and cook on Low for 8 hours or High for 5-6 hours, until the beef is tender and easy to shred.

5. Remove the bay leaves and cinnamon stick. Shred the beef with forks, then return it to the broth to soak up more flavor.

6. Follow the same assembly steps as the Instant Pot version, dipping tortillas in the broth before crisping them in a skillet with the shredded meat. Serve with the remaining broth for dipping and your favorite garnishes.

Time Adjustments for Slow Cooker:

Prep Time: 20 minutes

Cook Time: 5-6 hours on High or 8 hours on Low

Total Time: 6-8 hours (depending on cooking method)