Easy Birria Tacos Recipe

Introduction

Easy Birria Tacos are a flavorful and comforting dish featuring tender, slow-cooked beef with smoky chipotle sauce. Perfect for a crowd or a casual weeknight dinner, these tacos combine juicy shredded meat with melty cheese and fresh toppings for an irresistible bite.

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

1. Step 1: Place the beef roast in the bottom of a slow cooker. Add the onion pieces, garlic cloves, and bay leaves. In a small bowl, mix salt, garlic powder, onion powder, cumin, and oregano, then sprinkle over the roast. Pour the chipotle sauce and beef broth on top.
2. Step 2: Cover and cook on high for 4 hours or on low for 6 hours, until the beef is tender and shreds easily.
3. Step 3: Remove the roast from the slow cooker and shred the meat, discarding any fat and gristle. Strain the cooking liquid, removing solids, and set aside the broth mixture.
4. Step 4: Preheat a griddle or cast iron skillet over medium heat and brush with a thin layer of avocado oil.
5. Step 5: Dip each corn tortilla into the chipotle beef broth, then place it on the griddle. Cook until slightly crispy, then flip.
6. Step 6: Add about 1/4 cup shredded cheese and a few tablespoons of shredded beef on one half of the tortilla. Fold the tortilla in half and cook until both sides are crispy and the cheese melts.
7. Step 7: Remove the taco from heat, then open it and top with pico de gallo, chopped cilantro, and a squeeze of fresh lime juice. Serve immediately and enjoy!

Tips & Variations

• For extra smoky flavor, add a chipotle pepper in adobo sauce along with the chipotle sauce in the slow cooker.
• Use cooked beef broth or homemade stock for richer flavor rather than water.
• Swap Monterey Jack cheese for Oaxaca or mozzarella for a different melt and taste.
• Customize toppings with sliced radishes, diced onions, or pickled jalapeños for extra crunch and heat.

Storage

Store leftover shredded beef and broth in an airtight container in the refrigerator for up to 4 days. Keep tortillas and toppings separate to maintain freshness. Reheat the beef gently in a skillet or microwave before assembling tacos. Crispy tacos are best enjoyed fresh but can be reheated briefly in a skillet to regain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for Birria tacos?

Yes, you can use rump roast, round roast, or sirloin roast. The key is to choose a cut suitable for slow cooking so it becomes tender and easy to shred.

What if I don’t have a slow cooker?

You can cook the beef in a covered Dutch oven or heavy pot in the oven at 300°F (150°C) for about 3-4 hours, or until tender. Use the same ingredients and cooking liquid.

Easy Birria Tacos Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

These Easy Birria Tacos feature tender slow-cooked beef drenched in flavorful chipotle-infused broth, served on crispy corn tortillas with melted Monterey Jack cheese and fresh toppings. Perfectly spiced and irresistibly delicious, this recipe offers authentic Mexican comfort in every bite.

• Author: Daniel
• 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 1x2x3x

Birria Taco 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

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 Birria Taco Meat: Place the chuck roast in the bottom of a slow cooker. Add the diced onion, whole garlic cloves, and bay leaves. In a small bowl, mix salt, garlic powder, onion powder, cumin, and oregano; sprinkle this seasoning blend evenly over the roast. Pour the chipotle sauce and beef broth over everything.
2. Slow Cook the Beef: Cover the slow cooker and cook on high for 4 hours or on low for 6 hours, until the beef is tender and easy to shred.
3. Shred the Meat: Remove the roast from the broth and set it aside to cool slightly. Strain the broth to remove onions, garlic, and any solids, reserving the liquid for dipping. Using two forks, shred the beef into bite-sized pieces, discarding any fat or gristle.
4. Heat the Tortillas: Preheat a griddle or cast iron skillet over medium heat. Add a thin layer of avocado oil.
5. Dip and Crisp Tortillas: Dip each corn tortilla into the reserved chipotle beef broth, ensuring it’s well coated but not soggy. Place it on the griddle and cook until slightly crispy, then flip the tortilla over.
6. Assemble and Cook Tacos: Place about 1/4 cup shredded Monterey Jack cheese and a few tablespoons of shredded beef on one half of the tortilla. Fold the tortilla in half and continue cooking on the griddle until both sides are crispy and the cheese is melted.
7. Finish and Serve: Remove each taco from the skillet and open it slightly. Top with 1-2 tablespoons of pico de gallo, chopped cilantro, and a squeeze of fresh lime juice. Serve hot and enjoy!

Notes

• For extra heat, add more chipotle sauce or a bit of chopped pickled jalapeños to the meat.
• You can prepare the beef a day ahead and refrigerate it to deepen the flavors.
• If you don’t have a slow cooker, braise the roast in a covered pot in the oven at 300°F for 3-4 hours until tender.
• Use fresh corn tortillas for the best texture and flavor.
• Leftover beef and broth make excellent birria quesadillas or stew.

Keywords: Birria Tacos, Mexican Tacos, Slow Cooker Tacos, Easy Birria, Beef Tacos, Chipotle Sauce Tacos