Description
Experience the irresistible flavors of Easy Birria Tacos, where tender beef meets crispy corn tortillas for a satisfying meal everyone will love. Perfect for gatherings or a cozy night in, these tacos are made effortlessly using a slow cooker, allowing you to savor a rich and savory dish without the fuss. The slow-cooked beef melts in your mouth, while the pan-fried tortillas add a delightful crunch. Customize your tacos with fresh toppings like pico de gallo and cilantro to enhance each bite.
Ingredients
Scale
- 5 pounds chuck roast (or alternative cuts)
- 1/2 large white onion
- 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 corn tortillas
- Avocado oil for frying
- Monterey Jack cheese
- 1/2 cup pico de gallo
- 2 tablespoons cilantro (chopped)
- 2 small limes (cut into wedges)
Instructions
- Place the chuck roast in a slow cooker and add onion, garlic, bay leaves, salt, garlic powder, onion powder, cumin, oregano, chipotle sauce, and beef broth.
- Cover and cook on low for about 4 hours until the beef is tender.
- Shred the beef with forks and return it to the slow cooker.
- Heat avocado oil in a skillet over medium heat. Dip each tortilla briefly into the broth before frying until golden brown on both sides.
- Fill tortillas with shredded beef and Monterey Jack cheese; fold and cook until crispy.
- Serve hot with pico de gallo, cilantro, and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking/Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (170g)
- Calories: 480
- Sugar: 3g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 90mg