Print

Birria Tacos Recipe

Birria Tacos Recipe
Print Recipe

★★★★★

4.8 from 19 reviews

Delicious and authentic Birria Tacos made with tender slow-cooked beef chuck roast, infused with smoky chipotle sauce and aromatic spices, served crispy on corn tortillas with melted Monterey Jack cheese, fresh pico de gallo, cilantro, and a squeeze of lime for the perfect balance of flavors.

Ingredients

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 cilantro, chopped
  • 2 small limes, cut into wedges

Instructions

  1. Prepare the 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 over the roast. Pour the chipotle sauce and beef broth on top.
  2. Slow Cook the Beef: Cover and cook the beef on high for 4 hours or low for 6 hours, until the meat is tender and easily shredded.
  3. Shred the Beef: Remove the roast from the cooking liquid. Discard gristle and excess fat. Using two forks, shred the beef into bite-sized pieces. Strain the cooking liquid to remove onions, garlic cloves, and solids, and set aside the broth for dipping.
  4. Prepare the Tortillas: Heat a griddle or cast iron skillet over medium heat and add a thin layer of avocado oil. Dip each corn tortilla into the reserved chipotle beef broth and place on the hot griddle. Cook until slightly crispy and then flip.
  5. Assemble the Tacos: Add about 1/4 cup shredded cheese and a few tablespoons of shredded beef onto the cooked side of the tortilla. Fold the tortilla in half and continue cooking, flipping as needed until both sides are crispy and the cheese is melted.
  6. Add Fresh Toppings and Serve: Open each taco and add 1-2 tablespoons of pico de gallo, sprinkle with chopped cilantro, and garnish with a spritz of fresh lime juice. Serve immediately and enjoy!

Notes

  • Use a well-marbled roast like chuck for the best flavors and tenderness.
  • The chipotle sauce gives a smoky heat; adjust quantity to taste if you prefer milder or spicier tacos.
  • Dipping tortillas in the broth before cooking adds rich flavor and prevents them from drying out.
  • These tacos pair beautifully with a side of Mexican rice or refried beans.
  • Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: Birria Tacos, Slow Cooker Birria, Mexican Tacos, Chipotle Beef Tacos, Shredded Beef Tacos

Find it online: https://tastybella.com/birria-tacos-recipe/