Slow Cooker Birria Tacos
Slow cooker birria tacos are a delicious variation for your next taco night! This classic Mexican dish is simple to recreate and tastes simply amazing when packaged into crispy, cheesy tacos! Just let the meat simmer in the slow cooker and transform into tender, juicy taco filling - and don’t forget the dipping sauce!
Servings 4
Calories 1030kcal
Equipment
- Slow Cooker
- Skillet
Ingredients
- 3- pound chuck roast
- 1 small white onion diced
- 1 tablespoon garlic paste or jarred minced garlic
- 2 cups enchilada sauce
- 1 cup beef broth
- 2 tablespoons taco seasoning
- 1 teaspoon chipotle chili powder
- 2 tablespoons avocado oil
- 8 corn tortillas
- 8 oz shredded cheese
- Additional diced onion and cilantro optional
Instructions
To cook beef birria:
- Add chuck roast to slow cooker along with onion and garlic
- Stir together remaining ingredients and pour over roast
- Cover and cook on high for 3-4 hours or low for 6-8 hours
- Remove roast and shred; add as much sauce from slow cooker as desired back into the meat
- Strain remaining sauce to use for dipping sauce
To prepare the birria tacos:
- Heat a skillet over medium-high heat and add avocado oil
- Add tortilla to skillet, and then add shredded beef and cheese to one side of tortilla
- Fold tortilla in half to make a taco, cook on one side until crispy, then flip and cook on other side until crispy
- Serve with strained sauce for dipping
Notes
- Store leftover beef and/or tacos in the fridge for up to 3 days. Store the strained dipping sauce separately.
- Freeze beef in portions for up to 3 months, or tightly wrap the tacos to place in the freezer.
- Try different enchilada sauces to vary the flavor.
Nutrition
Calories: 1030kcal | Carbohydrates: 39g | Protein: 84g | Fat: 60g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 280mg | Sodium: 2029mg | Potassium: 1367mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1495IU | Vitamin C: 6mg | Calcium: 405mg | Iron: 9mg