Slow-Cooker Beef Birria-Style Tacos

Dinner

Slow-Cooker Beef Birria-Style Tacos

Chuck roast cooks in a chipotle enchilada broth before the shredded beef and cheese are crisped in folded tortillas.

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Yield
4 servings
Cuisine
Mexican-inspired

Serving ideas

Serve with diced onion and cilantro if desired.

Ingredients

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  • 3 lb chuck roast
  • 1 small white onion, diced
  • 1 tbsp garlic paste or minced garlic
  • 2 cups enchilada sauce
  • 1 cup beef broth
  • 2 tbsp taco seasoning
  • 1 tsp chipotle chile powder
  • 2 tbsp avocado oil
  • 8 corn tortillas
  • 8 oz shredded cheese
  • diced onion and cilantro, optional toppings

Before you cook

Keep the extra cooking liquid warm in small bowls for dipping.

How to make Slow-Cooker Beef Birria-Style Tacos

  1. Put the roast, onion and garlic in a slow cooker. Mix the enchilada sauce, broth, taco seasoning and chipotle powder, and pour over the meat.

  2. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, until the roast shreds easily. Shred the meat and stir in enough cooking liquid to moisten it. Strain the remaining liquid for dipping.

  3. Heat the oil in a skillet over medium-high. Fill each tortilla with beef and cheese, fold, then cook on both sides until crisp.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Slow-Cooker Beef Birria-Style Tacos

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Chuck roast cooks in a chipotle enchilada broth before the shredded beef and cheese are crisped in folded tortillas.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Instructions Notes

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Ingredients
  

  •  
    3 lb chuck roast
  •  
    1 small white onion diced
  •  
    1 tbsp garlic paste or minced garlic
  •  
    2 cups enchilada sauce
  • 1 cup beef broth
  •  
    2 tbsp taco seasoning
  •  
    1 tsp chipotle chile powder
  • 2 tbsp avocado oil
  • 8 corn tortillas
  •  
    8 oz shredded cheese
  •  
    diced onion and cilantro optional toppings

Instructions
 

  1. Put the roast, onion and garlic in a slow cooker. Mix the enchilada sauce, broth, taco seasoning and chipotle powder, and pour over the meat.
  2. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, until the roast shreds easily. Shred the meat and stir in enough cooking liquid to moisten it. Strain the remaining liquid for dipping.
  3. Heat the oil in a skillet over medium-high. Fill each tortilla with beef and cheese, fold, then cook on both sides until crisp.

Notes

Keep the extra cooking liquid warm in small bowls for dipping.
Adapted from Jennifer Draper, submitted recipe scan.

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