Birria Tacos
These Homemade Birria Tacos are packed with rich, spiced beef and melted Oaxaca cheese, all enveloped in warm corn tortillas and grilled to perfection.
Ingredients
Main Ingredients
- 1 lb beef chuck roast
- 2 cups Oaxaca cheese (shredded) Can substitute with a blend of Monterey Jack and mozzarella.
- 8 pieces corn tortillas Use gluten-free tortillas to make the recipe gluten-free.
- 2 cups ancho chile sauce Can be swapped for green tomatillo salsa for a different flavor.
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 2 cups beef broth
- 1 tsp cumin
- to taste salt
- to taste pepper
Instructions
Slow Cooking
- Place the beef chuck roast in the slow cooker along with the chopped onion, minced garlic, beef broth, cumin, salt, and pepper. Cover and cook on low for 8 hours.
Shredding the Beef
- Once cooked, carefully remove the beef from the slow cooker and shred it into bite-sized pieces using two forks.
Preparing Tortillas
- In a pan over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable and slightly toasted.
Assembling Tacos
- Place a generous amount of shredded beef and about a quarter cup of Oaxaca cheese onto each tortilla. Fold tortillas to encase the filling.
Grilling
- Dip each folded taco in the ancho chile sauce, then grill in a skillet over medium-high heat for 5-7 minutes, turning carefully until golden brown and the cheese is melted.
Serving
- Serve hot with extra ancho sauce for dipping.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For freezing, wrap tacos tightly in foil or freezer-safe bags for up to three months. Avoid microwaving; use a skillet for reheating.