Birria Tacos
These easy Birria Tacos are loaded with juicy shredded beef, melty cheese, and crispy tortillas. Made in the slow-cooker and freezer-friendly!
Foto: Budget BytesIngredients
- 2 lbs . beef chuck roast (boneless, $14.98*)
- 1 tsp salt ($0.04)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 1 cup white onion (chopped, (½ onion, 180g) $0.65)
- 4 g arlic cloves (minced, (2 Tbsp) $0.38)
- 3 cups beef broth (24 oz, $0.36**)
- 1 Tbsp tomato paste ($0.07)
- 1 chipotle pepper in adobo sauce (diced, $0.23)
- 2 tsp chili powder ($0.07)
- 1 tsp smoked paprika ($0.08)
- 1 tsp ground cumin ($0.04)
- 1 tsp dried oregano ($0.05)
- ½ tsp ground cinnamon ($0.02)
- 2 bay leaves ($0.20)
- 16 small corn tortillas (taco size, $1.05)
- 2 cups Monterey Jack cheese (shredded (211g, 8 oz.) $1.89)
- ¼ cup white onion (diced, for garnish $0.16)
- ¼ cup fresh cilantro (chopped, for garnish $0.20)
- 2 limes (sliced into wedges, for garnish $0.50)
Steps
Gather and prep all ingredients.
Pat dry the chuck roast and season all over with salt and pepper.
Add the beef, chopped onion, minced garlic, beef broth, tomato paste, diced chipotle pepper, spices, and bay leaves to a slow cooker (mine is 6-quarts). Cover and cook on low for 6–8 hours or high for 4–5 hours until the beef is fall-apart tender.***
Remove bay leaves and shred the meat directly in the slow cooker.
Ladle some broth (consomé) into a bowl. Lightly dip both sides of a tortilla into it.****
Heat a non-stick skillet over medium. Place the dipped tortilla in the skillet and sprinkle with cheese on half, top with shredded birria, and fold into a taco.
Cook 2–3 min per side until crispy and golden. Repeat with the remaining tacos.
Serve your birria tacos hot with small bowls of consomé for dipping. Garnish with diced onion, cilantro, and lime wedges.
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