🧚‍♀️Incrocknito Birria

Name: 🧚♀️Incrocknito Birria
Total time: 28800 s
Yield: 6 to 8 Servings
Cuisine: American
Ingredients: 3 lb Chuck Roast; 5 tbsp Lawry’s Carne Asada Rub; 3 tbsp Hatch “Pit Boss” Chile Verde Rub; 3 Beef bouillon cubes; 2 tsp Dash Garlic & Herb Seasoning; 2 tbsp Iberia Extra Virgin Olive Oil; 6 tbsp Country Crock Butter; 12 sliced mini sweet peppers; 2 Sliced Large Red Onions; 4 tbsp Red wine vinegar (2 tbsp for peppers, 2 for sauce); 1 lb (12 oz) Can Old El Paso Enchilada Sauce; 2-3 cups Water

VeryHungryFairy @JustAVeryHungryFairy

Think of this as Birria’s buttery, low-maintenance cousin. While traditional Birria is a labor-intensive Mexican stew usually made by blending dried chiles for hours, this "Incrocknito" version is a little hack. It uses a rich Red Enchilada sauce and Chile Verde rubs to go "undercover"—a clever play on "incognito" and "crockpot"—delivering all that deep, smoky, slow-cooked soul without the kitchen marathon.
It’s the ultimate "undercover" operation: it should taste like a multi-hour stove-top labor of love, but the crockpot and a few smart shortcuts do all the heavy lifting behind the scenes

VeryHungryFairy @JustAVeryHungryFairy

Saved

Ingredients

6-8 hours

6 to 8 Servings

3 lbChuck Roast
5 tbspLawry’s Carne Asada Rub
3 tbspHatch “Pit Boss” Chile Verde Rub
3Beef bouillon cubes
2 tspDash Garlic & Herb Seasoning
2 tbspIberia Extra Virgin Olive Oil
6 tbspCountry Crock Butter
12sliced mini sweet peppers
2Sliced Large Red Onions
4 tbspRed wine vinegar (2 tbsp for peppers, 2 for sauce)
1 lb (12 oz)Can Old El Paso Enchilada Sauce
2-3 cupsWater
Between the 3 beef bouillon cubes, the Lawry’s rub, and the canned enchilada sauce there will be plenty of salt... Don't add any

Saved

Steps

6-8 hours

1

In the crock pot, pour in enchilada sauce, 2 to 3 cups water, 2 tbsp red wine vinegar, and add sliced raw onion
2

Pat chuck roast dry. Coat with 5 tbsp Lawry's Carne Asada Rub and 3 tbsp Hatch Chile Verde Rub.
3

Sear roast in 2 tbsp extra virgin olive oil over high heat until a deep brown crust forms.
4

Drain excess oil from the pan, then add 6 tbsp butter and beef bouillon cubes. Move the bouillon cubes around in the butter and pan until they dissolve. Once dissolved, turn heat down to medium and let the roast, butter, and bouillon mixture gather flavor for about 10 minutes.
5

Place the seared roast (with butter and bouillon mixture) into the crock pot with the sauce and onions
6

Sauté sliced sweet peppers in 2 tbsp red wine vinegar until just softened place the seared roast (with butter and bouillon mixture) into the crock pot with the sauce and onions
7

Add sautéed sweet peppers to the crock pot.
8

Sprinkle in Dash Garlic & Herb Seasoning.
9

Cook on high until the beef starts to break apart easily with a fork. Then switch to medium for a few hours, and finally to warm until ready to serve. (You can use your preferred slow cooker settings.)
10

Shred beef in the pot, mix with the sauce, and serve with whatever your heart desires...
11

Or remove meat from sauce, shred it, add to a pan, add some sauce to pan, let the sauce dissolve into the meat on high heat. Then add cheese and meat to tortilla. Stick in oven 350°F till it gets a golden brown. Use the leftover sauce as dip. Sour cream made it even better!

Tips

InCrockNito Quesabirria" Tacos: Dip corn tortillas into the top layer of fat in the crockpot, toss them on a griddle with plenty of Oaxaca or Monterey Jack cheese, fill with meat, and fold until crispy. Serve with a small bowl of the broth (consomé) for dipping.
Or
InCrockNito Loaded "Birria-Chos" (Nachos): Pile the shredded beef over thick tortilla chips with melted queso, pickled jalapeños, and a drizzle of the sauce

Saved