Name: Birria Tacos
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
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

This Easy Birria Tacos recipe brings the rich, savory flavors of traditional Mexican birria to your kitchen with the convenience of a slow cooker. Tender shredded beef is infused with a spicy chipotle broth, then tucked into crispy corn tortillas with melted cheese, creating a mouthwatering dish that’s perfect for any occasion.

Birria Tacos

Why You’ll Love This Recipe

I appreciate how this recipe simplifies the birria-making process without compromising on flavor. By using a slow cooker, I can achieve that melt-in-your-mouth beef texture with minimal effort. The combination of spicy, smoky broth and gooey melted cheese in a crispy tortilla makes these tacos irresistibly delicious. Plus, the leftover broth serves as a delectable dipping sauce, enhancing each bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Birria Meat:

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

For the Tacos:

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

Directions

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 the salt, garlic powder, onion powder, cumin, and oregano. Sprinkle this mixture over the roast.
Top with the chipotle sauce and beef broth.
Cover and cook on high for 4 hours or on low for 6 hours, until the beef is tender and easy to shred.
Once cooked, remove the roast from the juices and separate the meat from the gristle and fat. Shred the beef using two forks and set aside.
Strain the onions, garlic cloves, and any chunks from the broth and transfer the liquid to a bowl.
Heat a skillet over medium heat. Dip a corn tortilla into the reserved broth, then place it on the skillet.
Add about 1/4 cup of shredded cheese and a few tablespoons of shredded beef to one half of the tortilla. Fold the taco in half and cook until both sides are crispy. Remove from the heat and assemble the remaining tacos.
Open the prepared taco and add 1-2 tablespoons of fresh salsa or pico de gallo, a few sprigs of cilantro, and a spritz of fresh lime juice. Serve immediately.

Servings and Timing

Servings: 8 people
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Variations

Cheese Options: I sometimes use Oaxaca, Chihuahua, or mozzarella cheese instead of Monterey Jack for a different flavor profile.
Tortilla Choices: While I prefer corn tortillas for their traditional taste, flour tortillas can also be used.
Meat Alternatives: For a richer flavor, I occasionally substitute chuck roast with oxtail or short ribs.

Storage/Reheating

Refrigerator: I store leftover beef in an airtight container in the fridge for up to 1 week. I keep any extra sauce separately for the same duration.
Freezer: When I want to store it longer, I freeze the beef and sauce separately for up to 2 months. To thaw

Storage/Reheating (continued)

Freezer: When I want to store it longer, I freeze the beef and sauce separately for up to 2 months. To thaw, I let it sit in the refrigerator overnight.
Reheating: I reheat the beef on the stovetop over medium heat with a splash of broth to keep it moist. For reheating assembled tacos, I use a skillet over medium-low heat until crispy and heated through.

FAQs

What is birria?

Birria is a traditional Mexican stew made with beef or goat, slow-cooked with dried chilies and spices. I use it as a taco filling in this recipe, along with the savory broth for dipping.

Can I make birria tacos without a slow cooker?

Yes, I can make it on the stovetop or in an oven-safe pot like a Dutch oven. I just simmer the beef over low heat for several hours until it’s fall-apart tender.

Are birria tacos spicy?

The tacos have a mild to medium heat from the chipotle sauce. If I want less spice, I reduce the amount or add a touch of sugar to balance the flavors.

What sides go well with birria tacos?

I like to serve them with Mexican rice, refried beans, or a simple avocado salad. Fresh lime wedges and extra broth for dipping are always a must.

Can I make the beef ahead of time?

Absolutely. I often cook the beef a day ahead and store it in the fridge. The flavors deepen overnight, making the tacos even better the next day.

Conclusion

These birria tacos are one of my favorite ways to enjoy a rich, flavorful Mexican meal at home. With tender, spicy beef, gooey cheese, and crispy tortillas, they’re always a crowd-pleaser. The slow cooker makes the process easy and stress-free, giving me more time to enjoy with family or friends. I love how versatile and satisfying this recipe is, whether I’m making it for a weeknight dinner or a weekend gathering.