Name: Birria Tacos Recipe
Prep time: 15 min
Cook time: PT-489620H42M40S
Total time: PT-489620H42M40S
Cuisine: Mexican
Ingredients: 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; 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)

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Introduction

Birria tacos are a flavorful Mexican dish featuring tender, slow-cooked beef wrapped in crispy tortillas and topped with fresh garnishes. This recipe uses a rich chipotle-infused broth to create juicy, savory meat perfect for dipping and savoring every bite.

Three crispy yellow corn tacos are filled with brown shredded meat mixed with melted white cheese and topped with red salsa and fresh green cilantro leaves. The tacos are placed in a row inside a white bowl with some extra cilantro on the side and two bright green lime wedges at the front right. The background shows a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Place the beef roast in the slow cooker. Add the onion pieces, garlic cloves, and bay leaves around the meat.
Step 2: In a small bowl, mix salt, garlic powder, onion powder, cumin, and oregano. Sprinkle this seasoning mixture over the roast.
Step 3: Pour the chipotle sauce and beef broth over the beef. Cover and cook on high for 4 hours or on low for 6 hours, until the meat is tender and easy to shred.
Step 4: Remove the roast from the cooking liquid. Discard gristle and fat, then shred the beef with two forks. Strain the remaining broth and set aside.
Step 5: Preheat a griddle or cast iron skillet to medium heat and add a thin layer of avocado oil.
Step 6: Dip each corn tortilla briefly in the reserved chipotle beef broth, then place on the griddle. Cook until the tortilla is slightly crispy, then flip it over.
Step 7: Add about 1/4 cup shredded cheese and a few tablespoons of shredded beef on one half of the tortilla. Fold the tortilla over and cook until both sides are crispy. Remove from heat.
Step 8: Open each taco and top with 1-2 tablespoons pico de gallo, chopped cilantro, and a squeeze of fresh lime. Serve immediately and enjoy!

Tips & Variations

Use beef chuck roast for the best tenderness and flavor.
If chipotle sauce is unavailable, substitute with adobo sauce and chipotle chili powder for a similar smoky heat.
For extra richness, dip the tacos twice in the broth before frying to deepen flavor and crispiness.
Try adding pickled onions or a drizzle of crema for added texture and creaminess.

Storage

Store any leftover shredded beef and broth separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped to prevent drying. Reheat beef gently in a skillet with a splash of broth, and warm tortillas on a dry skillet before assembling tacos again.

How to Serve

Three golden yellow corn tortillas folded in half are placed side by side on a hot black grilling surface. Each tortilla contains a melted white cheese layer partially oozing out from the edges, beneath which there is a slightly pulled brown meat filling. The tortillas have small browned spots from cooking, with some crispy bits of cheese melted onto the surface around them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos without a slow cooker?

Yes, you can cook the beef in a heavy pot or Dutch oven on the stove or in the oven at low heat for 3-4 hours until tender. Just keep it covered and add broth as needed to prevent drying.

What can I use instead of Monterey Jack cheese?

Queso Oaxaca or mozzarella are good substitutes as they melt well and have a mild flavor that complements the beef. You can also omit cheese if preferred.