Birria Tacos Chipotle Beef (Print View)
Crispy birria tacos filled with chipotle beef, melty cheese, fresh pico de gallo, and a touch of lime.
# What You'll Need:
→ Birria Taco Meat
01 -
5 pounds chuck roast or rump roast, round roast, or sirloin roast
02 -
1/2 large white onion, cut into 2-inch pieces
03 -
3 large garlic cloves, whole
04 -
3 large bay leaves
05 -
1/2 tablespoon salt
06 -
1/2 tablespoon garlic powder
07 -
1/2 tablespoon onion powder
08 -
1/2 tablespoon ground cumin
09 -
1/2 tablespoon dried oregano
10 -
7 ounces chipotle sauce
11 -
1 cup beef broth
→ Birria Taco Toppings
12 -
12 6-inch corn tortillas
13 -
3 tablespoons avocado oil
14 -
3 cups shredded Monterey Jack cheese
15 -
1/2 cup pico de gallo
16 -
2 tablespoons cilantro, finely chopped
17 -
2 small limes, cut into wedges
# Directions:
01 -
Place beef roast in the base of a slow cooker. Add onion pieces, whole garlic cloves, and bay leaves. In a separate bowl, combine salt, garlic powder, onion powder, cumin, and oregano; sprinkle the seasoning blend evenly over the beef. Pour chipotle sauce and beef broth over all ingredients.
02 -
Cover the slow cooker. Cook on high for 4 hours or on low for 6 hours until the beef is extremely tender and shreds easily with a fork.
03 -
Remove the cooked roast from the broth. Discard any gristle or excess fat from the meat. Shred the beef thoroughly using two forks. Strain the solids from the braising liquid and reserve the broth in a bowl.
04 -
Heat a griddle or large cast iron skillet over medium heat. Drizzle with a thin layer of avocado oil to coat the surface.
05 -
Individually dip each corn tortilla into the reserved chipotle beef broth to lightly coat. Place the tortilla onto the heated griddle and cook until slightly crispy on one side, then flip over.
06 -
Sprinkle about 1/4 cup of shredded Monterey Jack cheese onto one half of each tortilla. Top with several tablespoons of shredded birria beef. Fold the tortilla in half over the filling. Continue to cook until both surfaces of the taco are golden and crisp.
07 -
Open each taco and add 1 to 2 tablespoons pico de gallo, a small amount of chopped cilantro, and a squeeze of fresh lime juice. Serve tacos immediately while crisp and warm.
# Notes:
01 -
For optimal flavor, use freshly grated Monterey Jack cheese and freshly chopped cilantro. Consommé can be served on the side for dipping.