Easy Birria Tacos Recipe
This Easy Birria Tacos recipe features tender slow-cooked chuck roast simmered in a smoky chipotle sauce, then shredded and served in crispy, cheese-filled corn tortillas. Finished with fresh pico de gallo, cilantro, and lime, these tacos deliver a rich, savory, and slightly spicy flavor perfect for satisfying taco cravings.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 6 hours (low)
- Total Time: 4 hours 15 minutes (high) or 6 hours 15 minutes (low)
- Yield: 12 tacos 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Beef and Marinade
- 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
Taco Assembly
- 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 Beef and Slow Cook: Place the chuck roast in the slow cooker. Add diced onion, garlic cloves, and bay leaves to the pot. In a small bowl, mix salt, garlic powder, onion powder, cumin, and dried oregano, then sprinkle evenly over the roast. Pour chipotle sauce and beef broth over the meat. Cover and cook on high for 4 hours or low for 6 hours until the beef is tender and easy to shred.
- Shred the Beef: Remove the cooked roast from the slow cooker along with the broth. Separate the meat from any gristle and fat, then shred the beef finely with two forks. Strain the broth to remove onions, garlic, and solids, transferring the clear broth mixture to a bowl for dipping tortillas later.
- Prepare the Tacos: Heat 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 to soak up flavor, then place on the hot griddle. Cook until slightly crispy, then flip the tortilla.
- Assemble and Crisp the Tacos: On the cooked side of the tortilla, add about 1/4 cup of shredded Monterey Jack cheese and a few tablespoons of shredded beef. Fold the tortilla in half and press down gently. Continue cooking until both sides of the taco are golden and crispy and the cheese is melted.
- Add Fresh Toppings and Serve: Remove the crispy birria tacos from the skillet. Open each taco and top with 1-2 tablespoons of pico de gallo, a sprinkle of chopped cilantro, and a squirt of fresh lime juice. Serve immediately while hot and enjoy!
Notes
- Using a slow cooker allows the beef to become extremely tender and flavorful with minimal effort.
- Dipping the tortillas in the seasoned beef broth before cooking adds moisture and intensifies the taco’s flavor.
- For spicier tacos, add extra chipotle sauce or garnish with sliced jalapeños.
- Leftover shredded beef can be stored in the refrigerator up to 3 days or frozen for longer storage.
- Monterey Jack cheese melts well, but you can substitute with mozzarella or Oaxaca cheese for variation.
Keywords: birria tacos, slow cooker birria, chipotle beef tacos, Mexican tacos, shredded beef tacos, easy birria recipe, cheese tacos
Find it online: https://lieblingsmahlzeit.com/easy-birria-tacos-recipe/
