Description
Transform your taco night with these Easy Birria Tacos, featuring tender, slow-cooked beef enveloped in warm corn tortillas. This recipe combines a unique blend of spices and a rich chipotle sauce for an unforgettable flavor experience. Perfect for gatherings or cozy family dinners, these tacos are customizable with your favorite toppings like cheese, pico de gallo, and fresh cilantro. Enjoy them fresh or as delightful leftovers – either way, they’re sure to be a hit!
Ingredients
Scale
- 5 pounds chuck roast
- 1/2 large white onion (2" pieces)
- 3 large garlic cloves
- 3 large bay leaves
- 7 ounces chipotle sauce
- 1 cup beef broth
- 12 corn tortillas
- 3 cups shredded Monterey Jack cheese
Instructions
- Cut the chuck roast into large chunks; season with salt, garlic powder, onion powder, cumin, and oregano.
- Place the seasoned beef in a slow cooker with onion pieces, garlic cloves, bay leaves, chipotle sauce, and beef broth.
- Cover and cook on low for about 4 hours until the beef is tender and shreds easily.
- Remove bay leaves; shred the beef with two forks.
- Heat avocado oil in a frying pan over medium heat. Dip each corn tortilla in the braising broth for added flavor before placing it in the pan.
- Add shredded beef and cheese to one half of each tortilla; fold and fry until golden brown on both sides (about 3 minutes each).
- Serve immediately with pico de gallo, cilantro, and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 560
- Sugar: 2g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 105mg
Keywords: For an extra kick, add jalapeños during assembly. Pair with sides like Mexican rice or refried beans for a complete meal. Store leftovers in an airtight container for up to three days or freeze shredded beef for up to three months.