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Birria Tacos on a blue plate

Easy Birria Tacos

Beef Roasts shredded with the most amazing spicy Birria sauce that you make in your crockpot with only 30 minutes of prep. The tacos are assembled by dipping corn tortillas in the sauce and cooking on a griddle. Then you fill your tacos with refried beans, shredded meat, and cheese. Place cheese on the griddle, then the taco, flip onto more cheese for the other side of the taco, and wa-la! This is the perfect Birria taco! This recipe makes plenty of sauce for dipping, so you can make LOTS of tacos.
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Prep Time 30 minutes
Cook Time 6 hours
Assembling Tacos 30 minutes
Total Time 7 hours
Servings: 8
Course: dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 5 lbs Eye Round Roasts, trimmed and cut into 2-3 roasts if needed
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 oz chiptole in adobo sauce I buy the San Marcos brand
  • 3 C beef broth I use the beef broth packets you can buy at Costco and add to warm water; I only use one packet with the three cups
  • 1 15oz tomato sauce
  • 1 TBSP rice vinegar
  • 2 tsp sea salt
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Mexican oregano
  • 1/2 tsp red pepper flakes can add more in desired
  • 1/4 tsp pepper
  • 2 bay leaves make sure to remove after cooking
Taco Assembly Ingredients
  • 30 corn tortillas
  • 4 C shredded cheddar cheese
  • 1 can refried beans

Equipment

  • 1 crockpot/slow cooker
  • 1 blender
  • 1 flat non-stick griddle
  • cutting board
  • measuring spoons
  • knives, spoons, spatula etc

Method
 

  1. Gather crock pot and set aside.
  2. Trim fat off roasts. Salt and pepper them. And brown them on all sides in a pan with a little olive oil. Set in the crockpot when finished.
Making the Sauce
  1. In a blender, add chopped onion, garlic cloves, beef broth, tomato sauce, rice vinegar and all seasonings EXCEPT the bay leaves.
  2. Put the lid on the blender, and blend the ingredients until well blended.
  3. Pour sauce onto roasts. Add bay leaves. Place lid on crockopt, and cook on HIGH for 6 hours.
    Beef roasts in crockpot with sauce
  4. After the six hours, Remove the bay leaves.
    Then, remove the meat from the crockpot and shred with two forks.
  5. Remove most of the sauce to a pot, reserving about 3/4-1 C of sauce in the crockpot. You can strain the sauce if you don't like serving the sauce with some chunks of onion, etc, but I like the sauce the way it is. Keep the sauce warm in the pot until ready to serve.
  6. Place the shredded meat back into the crockpot and mix well with the sauce. Make sure you have enough of the sauce to keep the meat moist. You don't want to much sauce, that the meat is dripping with it when you are assembling your tacos. Turn the crockpot to warm until ready to start assembling the tacos.
    Shredded Birria Taco meat
Assembling the Tacos
  1. Place about 1-2 cups of sauce in a dish that you will be able to dip the corn tortillas in.
  2. On a large, flat, non-stick griddle, heat to medium. Dip the corn tortillas in the sauce to cover both sides. Cook on griddle until both sides are cooked using a large flat spatula. If your tortillas start to stick, use some oil before doing the next batch.
  3. Continue cooking as many corn tortillas as you need.
  4. On a cutting board, start assembling the tacos. With the prepared corn tortillas, put refried beans, the shredded meat, and cheese. Fold taco over.
  5. Sprinkle a little bit of cheese that will cover the folded over taco. Place the taco on that cheese. When cheese is browned and adhered to the taco, flip onto sprinkled cheese again. (this image shows cooking the first side on cheese)
  6. Then your taco is ready to serve with a side of the sauce.
    Birria Tacos on a blue plate