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Birria Tacos Recipe

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★★★★★

4.7 from 80 reviews

This recipe for Birria Tacos features tender, slow-cooked beef infused with smoky chipotle sauce and spices, served in crispy corn tortillas with melted Monterey Jack cheese and fresh toppings for an authentic and flavorful Mexican street food experience.

Ingredients

Scale

Meat and Marinade

  • 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

Tacos Assembly

  • 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 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, and sprinkle evenly over the roast. Pour the chipotle sauce and beef broth over the meat.
  2. Cook the Meat: Cover and cook on high for 4 hours or on low for 6 hours until the beef is very tender and easily shredded with forks.
  3. Shred the Beef: Remove the roast from the cooking liquid and set aside. Discard gristle and excess fat, then shred the beef using two forks. Strain the cooking liquid, removing solids like onions and garlic, and transfer the broth to a bowl for dipping tortillas.
  4. Preheat Cooking Surface: Heat a griddle or cast iron skillet over medium heat. Add a thin layer of avocado oil to coat the surface.
  5. Prepare the Tortillas: Dip each corn tortilla into the chipotle beef broth mixture to soak up flavor, then place the tortilla onto the hot griddle. Cook until the tortilla is slightly crispy on one side, then flip it over.
  6. Assemble and Cook the Tacos: On the cooked side, sprinkle about 1/4 cup shredded Monterey Jack cheese and add a few tablespoons of shredded beef. Fold the tortilla in half to form a taco and continue to cook on both sides until the cheese melts and the taco is crispy and golden brown.
  7. Finish and Serve: Remove tacos from the pan and open them carefully. Add 1-2 tablespoons of pico de gallo, a sprinkle of chopped cilantro, and a generous squeeze of fresh lime juice. Serve immediately for best taste and texture. Enjoy your delicious Birria Tacos!

Notes

  • For a richer flavor, you can marinate the beef with the spices and chipotle sauce overnight before cooking.
  • If you prefer a spicier taco, add more chipotle sauce or a dash of hot sauce to the broth.
  • Use fresh corn tortillas for the best texture and flavor.
  • You can substitute Monterey Jack cheese with mozzarella or Oaxaca cheese if desired.
  • Leftover shredded beef can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Keywords: Birria Tacos, Mexican Tacos, Slow Cooker Beef, Chipotle Sauce Tacos, Shredded Beef Tacos, Authentic Mexican Recipe

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