Birria Tacos

Easy Birria Tacos Recipe

For how simple this recipe is, you won’t believe how rich, flavorful, and juicy these Birria Tacos are. They’re filled with tender beef, melted cheese, salsa, and cilantro. Since it is traditionally a slowly braised meat, it made perfect sense for me to use the crock pot to slow cook the beef in a flavorful chipotle beef broth.

Corn tortillas are traditional and definitely my preference. However, you can feel free to use flour tortillas if you prefer. Likewise, you can switch up the cheese inside and use Oaxaca cheese, Chihuahua cheese, or even mozzarella.

Main Ingredients

Slow Cooker Birria Ingredients

• Beef – any kind of chuck roast, rump roast, round roast, or sirloin roast will work great. For even richer tacos, you could also make this recipe using oxtail or short ribs.
• Onions – white onion or yellow onion will work great.
• Garlic – be sure to use fresh garlic cloves.
• Bay Leaves – fresh or dried bay leaves will work.
• Seasoning – for this recipe I use garlic powder, onion powder, cumin, dried Mexican oregano, and salt.
• Chipotle Sauce – use your favorite canned chipotle sauce.
• Beef Broth – this will give the birria the richest flavor.

Birria Taco Ingredients

• Corn Tortillas – 6” corn tortillas are a perfect size for these tacos.
• Shredded Cheese – I like to use Monterey Jack cheese. You could also use mozzarella cheese, Oaxaca cheese, or Chihuahua cheese.
• Pico de Gallo – any kind of store bought or homemade Pico de Gallo or salsa will taste great.
• Limes – serve with fresh lime wedges if desired.
• Cilantro – you can finely chop or serve with small sprigs.

How to Make Crockpot Birria Tacos

1. Add the birria ingredients to a slow cooker. 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 then sprinkle on the roast.  Top with the chipotle sauce and beef broth.  
2. Slow cook. Cover and cook on high for 4 hours or on low for 6 hours – until you can easily shred the beef with 2 forks.
3. Shred the beef. Once cooked, remove the roast from the juices and separate the meat from the gristle and the fat.  Shred the beef with forks and set aside.
4. Strain the chipotle birria sauce. Strain the onions, garlic cloves and any chunks from the broth and transfer to a bowl.
5. Heat the tortillas. Preheat a griddle or cast iron skillet over medium heat.  Add a thin layer of avocado oil.  Dip each corn tortilla into the chipotle beef broth mixture and place on the griddle.  Let the tortilla cook until slightly crispy for about 2 minutes per side.  
6. Add the meat and cheese. Add about 1/4 cup shredded cheese and a few tablespoons of shredded beef.  Fold the taco in half and continue to cook until both sides of the taco are crispy.  Remove from the heat and assemble the remaining tacos.  
7. Serve. Open the prepared taco and add 1-2 tablespoons of fresh salsa or pico de gallo, a few sprigs of cilantro, and a spritz of fresh lemon juice.  Serve immediately.  Enjoy!