Shortcut "birria" tacos
1 tablespoon olive oil
3 pound Gripe Farms chuck roast
1 beef bouillon cube
1 can (28 ounces) enchilada sauce
25 small taco tortillas, flour or corn
1 white onion, diced
1 cup queso fresco
lime, for garnish
Add oil to a cast-iron skillet. Once the oil is hot, add the chuck roast and sear on each side until brown.
Add the roast to a crockpot and top with bouillon and enchilada sauce.
Cover and slow cook on low for 10 hours.
Remove the roast from the slow cooker and shred with two forks. Add the shredded roast back to the juices in the slow cooker.
Preheat a skillet to medium-high heat. Once hot, working one at a time, dip a tortilla into the juices in the crockpot. Add the tortilla to the hot skillet. While it is cooking, top with shredded roast, onion, queso fresco. Cook for 1-2 minutes and then remove from the skillet.
Fold the tortilla in half. Serve with juices from the slow cooker for dipping. Enjoy!