Birria Tacos
Cost $21.01 recipe / $2.63 servingThese easy Birria Tacos are loaded with juicy shredded beef, melty cheese, and crispy tortillas. Made in the slow-cooker and freezer-friendly!Step-by-step photos can be seen below the recipe card.
Ingredients
- 2 lbs. beef chuck roast (boneless, $14.98*)
- 1 tsp salt ($0.04)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 1 cup white onion (chopped, (½ onion, 180g) $0.65)
- 4 garlic cloves (minced, (2 Tbsp) $0.38)
- 3 cups beef broth (24 oz, $0.36**)
- 1 Tbsp tomato paste ($0.07)
- 1 chipotle pepper in adobo sauce (diced, $0.23)
- 2 tsp chili powder ($0.07)
- 1 tsp smoked paprika ($0.08)
- 1 tsp ground cumin ($0.04)
- 1 tsp dried oregano ($0.05)
- ½ tsp ground cinnamon ($0.02)
- 2 bay leaves ($0.20)
- 16 small corn tortillas (taco size, $1.05)
- 2 cups Monterey Jack cheese (shredded (211g, 8 oz.) $1.89)
Garnishes
- ¼ cup white onion (diced, for garnish $0.16)
- ¼ cup fresh cilantro (chopped, for garnish $0.20)
- 2 limes (sliced into wedges, for garnish $0.50)
Instructions
- Gather and prep all ingredients.
- Pat dry the chuck roast and season all over with salt and pepper.
- Add the beef, chopped onion, minced garlic, beef broth, tomato paste, diced chipotle pepper, spices, and bay leaves to a slow cooker (mine is 6-quarts). Cover and cook on low for 6–8 hours or high for 4–5 hours until the beef is fall-apart tender.***
- Remove bay leaves and shred the meat directly in the slow cooker.
- Ladle some broth (consomé) into a bowl. Lightly dip both sides of a tortilla into it.****
- Heat a non-stick skillet over medium. Place the dipped tortilla in the skillet and sprinkle with cheese on half, top with shredded birria, and fold into a taco.
- Cook 2–3 min per side until crispy and golden. Repeat with the remaining tacos.
- Serve your birria tacos hot with small bowls of consomé for dipping. Garnish with diced onion, cilantro, and lime wedges.
See how we calculate recipe costs here.
Equipment
- 6-quart Slow Cooker
- Bowl
- Medium Non-Stick Skillet
Notes
*A 2 lb. boneless chuck roast yields roughly 24 oz. of cooked, shredded beef. Using about 1.5 oz. per taco, you'll get around 16-18 tacos, or 8-9 servings.
**For the beef broth, we use Better Than Bouillon and base pricing on its per-use cost. It's an affordable pantry staple that adds great depth of flavor without the waste of boxed broth.
***Cook time can vary by slow cooker. I've found 8 hours on low gives the most tender result.
****If your tortillas tear easily, try warming them briefly before dipping to make them more flexible. Doubling up works too, but opting for a slightly thicker corn tortilla can save you from using extras and help stretch your budget.
Nutrition
Serving: 1serving (2 tacos)Calories: 454kcalCarbohydrates: 30gProtein: 33gFat: 24gSodium: 937mgFiber: 5g
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