Crockpot Birria Tostadas

Place all birria ingredients (beef chuck roast, birria seasoning packet, beef broth, fire‑roasted diced tomatoes, yellow onion, garlic, apple cider vinegar, lime juice, and bay leaves) into the slow cooker and stir to combine.

Cover and set the slow cooker to LOW. Cook for 7–8 hours, or until the beef is extremely tender and easily shreds with a fork.

While the birria simmers, preheat the oven to 400°F (400°F).

Lightly brush both sides of each small corn tortilla with olive oil and sprinkle with a pinch of kosher salt.

Arrange the tortillas in a single layer on a baking sheet. Bake for 8–10 minutes, flipping halfway through, until they are golden brown and crisp.

In a blender or food processor, combine the avocado, sour cream (or Greek yogurt), fresh lime juice, water, garlic powder, onion powder, and salt. Blend until smooth and creamy to make the lime avocado crema.

When the beef is done, remove it from the slow cooker and shred with two forks. Return the shredded birria to the cooking liquid to keep it moist.

To assemble each tostada, spread a generous spoonful of shredded birria onto a crispy tortilla, then sprinkle with shredded Monterey Jack cheese.

Place the assembled tostadas under the broiler for 30–60 seconds, just until the cheese melts.

Top each tostada with pickled onions or the diced white onion, a drizzle of avocado crema, chopped cilantro, and a heavy squeeze of fresh lime juice.

Serve immediately while the tortillas are still crisp.