Easy Birria Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Heat the Tortillas: Preheat a griddle or cast iron skillet over medium heat. Add a thin layer of avocado oil.
- 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.
- 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.
- 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
Find it online: https://thehungrymason.com/easy-birria-tacos-recipe/
