Shredded Beef Birria Tacos
Servings: 10 people
Ingredients
Tacos
- 3 lb chuck roast
- 7 oz can of smoked chipotles
- 1 cup beef broth
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp onion powder
- 1 tbsp oregano mexican
- 16 oz chihuahua cheese shredded in a bag
- 30 6 inch white corn tortillas
Toppings
- 1 bunch cilantro
- 1 whole white onion diced
- 2 whole limes sliced
- pickled red onion optional
- sour cream optional
- pico de gallo optional
Instructions
Step 1: Cook the Shredded Beef
- (Optional) Heat a cast iron pan over high heat and sear the chuck roast for 2–3 minutes per side until browned.
- Transfer the roast to a crock pot. Add chipotles, beef broth, garlic powder, chili powder, cumin, dehydrated onions, and Mexican oregano.
- Cover and cook on low for 8 hours (overnight or while you're at work).
- Once done, remove chipotle peppers and shred the beef with two forks. Remove any fat you see.
Step 2: Prepare the Tacos on the Griddle
- Preheat your griddle to 375°F. Add a little oil.
- Take each tortilla and drag it across the top of the beef and juices in the crock pot to soak up some of the flavorful fat.
- Lay the tortillas on the griddle.
- Sprinkle a layer of Chihuahua cheese over each tortilla, then add shredded beef to one side.
- Let cook until the cheese is melted, then fold each taco in half.
- Continue cooking, flipping occasionally, until the tacos are crispy—about 15–20 minutes total.
Step 3: Serve & Enjoy
- Remove the tacos from the griddle and top them with white onion, cilantro, and pickled red onions if desired.
- Serve with lime wedges on the side.
- 🔥 Pro Tip: Serve with a side of the birria broth for dipping if you like a more traditional style!