Description
These Easy Birria Tacos are made with tender shredded beef cooked in a spicy chipotle broth using a slow cooker. Crispy corn tortillas are filled with juicy beef and melted cheese, perfect for dipping in the rich, savory broth.
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
Instructions
- 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.
Notes
- Use Oaxaca or mozzarella cheese as an alternative to Monterey Jack.
- Flour tortillas can be used in place of corn tortillas.
- Store leftover beef and broth separately for best results.
- Freeze for up to 2 months for longer storage.
- Reheat tacos in a skillet to maintain crispiness.
Nutrition
- Serving Size: 1 taco
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
