Description
This Easy Birria Tacos recipe features tender, slow-cooked beef bursting with rich, smoky chipotle flavors, served in crispy corn tortillas with melted Monterey Jack cheese, fresh pico de gallo, cilantro, and lime. Perfect for a flavorful Mexican-inspired meal that’s comforting and satisfying.
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 chopped cilantro
- 2 small limes, cut into wedges
Instructions
- Prepare the Birria Taco Meat: Place the beef roast in the bottom of a slow cooker. Add the diced onion, garlic cloves, and bay leaves. In a small bowl, combine salt, garlic powder, onion powder, cumin, and oregano, then sprinkle evenly on the roast. Top with chipotle sauce and beef broth to coat.
- Slow Cook the Meat: Cover and cook on high for 4 hours or on low for 6 hours until the beef is tender and shreds easily with forks. This slow cooking infuses the meat with rich flavors and tenderizes it to perfection.
- Shred the Beef: Remove the roast from the cooker, discarding gristle and fat. Shred the beef using two forks and set aside. Strain the cooking broth to remove onions, garlic cloves, and any solids, transferring the clear broth to a bowl for dipping the tortillas.
- Prepare the Tacos: Preheat a griddle or cast iron skillet over medium heat and add a thin layer of avocado oil. Dip each corn tortilla into the chipotle beef broth mixture, then place on the hot griddle. Cook until the tortilla becomes slightly crispy on one side, then flip.
- Add Cheese and Beef: On the flipped side, add about 1/4 cup shredded Monterey Jack cheese and a few tablespoons of shredded beef. Fold the tortilla in half and continue cooking, pressing gently, until both sides are crispy and the cheese is melted.
- Assemble and Serve: Remove the taco from the skillet, open it, and top with 1–2 tablespoons pico de gallo, fresh chopped cilantro, and a spritz of lime juice. Serve immediately while hot and enjoy the flavorful birria tacos.
Notes
- Store leftover birria meat in an airtight container in the refrigerator for up to 1 week. Store any extra sauce separately.
- For longer storage, freeze the beef and sauce separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat, remove beef and sauce from the fridge about 30 minutes to 1 hour prior to serving. Spoon off any hardened fat and simmer in a pot or skillet on low 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
