Name: Easy Birria Tacos Recipe
Prep time: 15 min
Cook time: PT-491679H22M52S
Total time: PT-491679H22M52S
Cuisine: Mexican
Ingredients: 5 pounds chuck roast (or rump roast, round roast, sirloin roast); 1/2 large white onion, cut into 2-inch 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; 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

Jump to Recipe

Introduction

Birria tacos have become a beloved comfort food, known for their tender, flavorful meat and crispy tortillas. This easy recipe guides you through making juicy birria beef with a smoky chipotle broth, perfect for a satisfying homemade meal.

Three small tacos sit close together on a white plate. Each taco has two golden, slightly crispy corn tortilla layers that hold tender shredded beef with some browned edges. Melted white cheese is melted over the beef, with a light red sauce on top. Bright green fresh cilantro leaves fill the tacos and are scattered around them. Two fresh lime wedges rest on the plate's edge, and the plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Place the beef roast in the bottom of a slow cooker. Add the diced onion, garlic cloves, and bay leaves.
Step 2: In a small bowl, combine salt, garlic powder, onion powder, cumin, and oregano. Sprinkle the mixture over the roast. Top with chipotle sauce and beef broth.
Step 3: Cover and cook on high for 4 hours or on low for 6 hours, until the beef is tender and easy to shred.
Step 4: Remove the roast from the juices and separate the meat from gristle and fat. Shred the beef using two forks and set aside. Strain the onions, garlic, and chunks from the broth and transfer the liquid to a bowl.
Step 5: Preheat a griddle or cast iron skillet over medium heat and add a thin layer of avocado oil.
Step 6: Dip each corn tortilla into the chipotle beef broth mixture, then place it on the griddle. Cook until slightly crispy, then flip.
Step 7: Add about 1/4 cup shredded cheese and a few tablespoons of shredded beef to one side of the tortilla. Fold the taco in half and cook until both sides are crispy. Remove from heat and repeat with remaining tortillas.
Step 8: Open each taco and add 1-2 tablespoons of pico de gallo, a few sprigs of cilantro, and a spritz of fresh lime juice. Serve immediately and enjoy!

Tips & Variations

Use leftover broth as a dipping sauce for extra flavor and moisture.
Substitute Monterey Jack cheese with mozzarella or Oaxaca cheese for a different melt.
For a spicier kick, add extra chipotle sauce or diced jalapeños in the filling.
Try cooking the beef in an Instant Pot to reduce cooking time while keeping tenderness.

Storage

Store leftover birria meat and broth separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped to prevent drying out. Reheat the meat gently in a skillet or microwave with some broth to maintain juiciness. Assemble tacos fresh to keep tortillas crisp.

How to Serve

A white plate on a white marbled surface holds three small tacos with orange, slightly crispy shells. The tacos are filled with dark brown pieces of meat and topped with green cilantro leaves. Inside the plate is a small white cup filled with dark red-brown dipping sauce. A woman's hand is lifting one taco and dipping it halfway into the sauce. On the side of the plate, there are two wedges of lime with bright green skin and light green flesh. Fresh cilantro leaves provide a green contrast on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for birria tacos?

Yes, cuts like rump roast, round roast, or sirloin roast work well as long as they have enough connective tissue to become tender during slow cooking.

Do I need a slow cooker to make this recipe?

While a slow cooker is convenient, you can also braise the beef in a Dutch oven or use an Instant Pot for faster results. Adjust cooking times accordingly.