Description
This Easy Birria Tacos recipe features tender, flavorful beef cooked low and slow in a mix of spices and chipotle sauce, served on crispy corn tortillas with melted cheese and fresh toppings. Perfect for a satisfying Mexican-inspired meal that’s bursting with rich, smoky taste and a hint of heat.
Ingredients
Units
Scale
Birria Taco Meat
- 5 pounds chuck roast (or rump roast, round roast, sirloin roast)
- 1/2 large white onion cut into 2" pieces
- 3 large garlic cloves
- 3 large bay leaves
- 1/2 tablespoon salt
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon cumin
- 1/2 tablespoon dried oregano
- 7 ounces chipotle sauce
- 1 cup beef broth
Birria Taco Toppings
- 12 6-inch corn tortillas
- 3 tablespoons avocado oil
- 3 cups shredded Monterey Jack cheese
- 1/2 cup pico de gallo
- 2 tablespoons cilantro chopped
- 2 small limes cut into wedges
Instructions
- Prepare the Birria Taco Meat: Place the beef roast in the slow cooker and add the diced onion, garlic cloves, and bay leaves. In a small bowl, mix together salt, garlic powder, onion powder, cumin, and oregano and sprinkle over the roast. Pour chipotle sauce and beef broth on top.
- Cook the Beef: Cover and cook on high for 4 hours or low for 6 hours until the beef is tender and easy to shred.
- Shred the Meat: Remove the roast from the juices, separate meat from gristle and fat, then shred the beef using two forks. Strain the broth to remove solids and transfer the liquid to a bowl for dipping tortillas.
- Preheat the Cooking Surface: Heat a griddle or cast iron skillet over medium heat and add a thin layer of avocado oil.
- Prepare the Tortillas: Dip each corn tortilla into the chipotle beef broth mixture, then place on the griddle. Cook until slightly crispy on one side, then flip it over.
- Add Fillings and Cook Tacos: Sprinkle about 1/4 cup shredded cheese and several tablespoons of shredded beef onto the tortilla. Fold the taco in half and continue cooking until both sides are crispy and the cheese has melted.
- Assemble and Serve: Remove the tacos from heat, open them, and add 1-2 tablespoons of pico de gallo, chopped cilantro, and a spritz of fresh lime juice. Serve immediately and enjoy.
Notes
- Store leftover birria meat in an airtight container in the fridge for up to 1 week. Keep extra sauce separately for the same duration.
- Freeze beef and sauce separately for up to 2 months. Thaw in the fridge overnight before reheating.
- To reheat, remove beef and sauce from fridge 30 minutes to 1 hour before serving, skim off any hardened fat, then simmer gently in a pot or skillet until warmed through.
Nutrition
- Serving Size: 1 serving (approx. 2 tacos)
- Calories: 655
- Sugar: 2g
- Sodium: 1213mg
- Fat: 41g
- Saturated Fat: 19g
- Unsaturated Fat: 22g
- Trans Fat: 2g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 66g
- Cholesterol: 222mg
