budgetbytes5.0
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!
👥 8 Servings⏱️ Prep & Cook: 8h 15m⏳ Prep: 15 min🔥 Cook: 8h👤 Jennie Alley📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●bowl
- ●skillet
📝 Preparation Steps
1
Gather and prep all ingredients.
2
Season
3
Pat dry the chuck roast and season all over with salt and pepper.
salt ($0.04)1 tsp
4
Cook
5
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.***
beef broth (24 oz, $0.36**)3 cupstomato paste ($0.07)1 Tbspbay leaves ($0.20)2
6
Shred
7
Remove bay leaves and shred the meat directly in the slow cooker.
bay leaves ($0.20)2
8
Dip
9
Ladle some broth (consomé) into a bowl. Lightly dip both sides of a tortilla into it.****
10
Sprinkle
11
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.
12
Cook 2–⏱️ 3 min per side until crispy and golden. Repeat with the remaining tacos.
13
Serve your birria tacos hot with small bowls of consomé for dipping. Garnish with diced onion, cilantro, and lime wedges.
Nutrition Facts
calories
454 kcal
fat Content
24 g
serving Size
1 serving (2 tacos)
fiber Content
5 g
sodium Content
937 mg
protein Content
33 g
carbohydrate Content
30 g
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