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Birria Tacos

Birria Tacos

These easy Birria Tacos are loaded with juicy shredded beef, melty cheese, and crispy tortillas.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 8 tacos
Calories 454 kcal

Equipment

  • 6-quart Slow Cooker
  • bowl
  • Medium Non-Stick Skillet

Ingredients
  

  • 2 lbs. boneless beef chuck roast $14.98
  • 1 teaspoon salt $0.04
  • ¼ teaspoon black pepper freshly cracked, $0.04
  • 1 cup white onion chopped (½ onion, 180g), $0.65
  • 4 cloves garlic minced (2 Tbsp), $0.38
  • 3 cups beef broth 24 oz, $0.36
  • 1 tablespoon tomato paste $0.07
  • 1 chipotle pepper in adobo sauce diced, $0.23
  • 2 teaspoon chili powder $0.07
  • 1 teaspoon smoked paprika $0.08
  • 1 teaspoon ground cumin $0.04
  • 1 teaspoon dried oregano $0.05
  • ½ teaspoon ground cinnamon $0.02
  • 2 pcs bay leaves $0.20
  • 16 small corn tortillas taco size, $1.05
  • 2 cups Monterey Jack cheese shredded (211g, 8 oz.), $1.89

Garnishes

  • ¼ cup white onion diced, for garnish, $0.16
  • ¼ cup fresh cilantro chopped, for garnish, $0.20
  • 2 pcs limes sliced into wedges, for garnish, $0.50

Instructions
 

  • Gather and prep all ingredients.
  • Pat dry the chuck roast and season all over with salt and pepper.
  • Add the beef, chopped onion, minced garlic, beef broth, tomato paste, diced chipotle pepper, spices, and bay leaves to a slow cooker (mine is 6-quarts). Cover and cook on low for 6–8 hours or high for 4–5 hours until the beef is fall-apart tender.
  • Remove bay leaves and shred the meat directly in the slow cooker.
  • Ladle some broth (consomé) into a bowl. Lightly dip both sides of a tortilla into it.
  • Heat a non-stick skillet over medium. Place the dipped tortilla in the skillet and sprinkle with cheese on half, top with shredded birria, and fold into a taco.
  • Cook 2–3 min per side until crispy and golden. Repeat with the remaining tacos.
  • Serve your birria tacos hot with small bowls of consomé for dipping. Garnish with diced onion, cilantro, and lime wedges.

Notes

A 2 lb. boneless chuck roast yields roughly 24 oz. of cooked, shredded beef. Using about 1.5 oz. per taco, you'll get around 16-18 tacos, or 8-9 servings.

Nutrition

Serving: 1serving (2 tacos)Calories: 454kcalCarbohydrates: 30gProtein: 33gFat: 24gSodium: 937mgFiber: 5g
Keyword beef tacos, Birria Tacos, Comfort Food, Mexican Cuisine, slow cooker tacos, tacos
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