Main
Slow Cooker Birria Tacos
6 h 30 minServes 8Nutri-Score C€€
C
6 h 30 min
6 h 30 minSlow Cooker Birria Tacos
recipe by
Qua | Food + Fashion ✨
@thequacollective
1 recipe
1 import
0 cooked
what you need
Ingredients
beef chuck roast (cut into large chunks)Meat1.5 kg
Birria Bomb seasoningPantry1 piece- beef brothPantry500 ml
- corn tortillasBakery16 pieces
Oaxaca cheese (shredded)Dairy300 g
white onion (finely diced)Produce1 piece
cilantro (chopped)Produce20 g
lime (cut into wedges)Produce2 pieces
per serving
Nutrition
593kcal
- Carbs
- 33 g
- Proteins
- 43 g
- Fat
- 33 g
what you’ll use
Tools
Slow cooker
Frying pan
Tongs
step by step
Method
- Step 1
Season and load the slow cooker
- Place the beef chunks in the slow cooker.
- Add the Birria Bomb seasoning and pour in the beef broth.
- Step 2
Cook low and slow
- Cover and cook until the beef is fall-apart tender.
- Step 3
Shred the beef
- Shred the beef with two forks and mix it back into the consommé.
- Step 4
Dip and griddle the tortillas
- Dip each tortilla into the fat on top of the consommé.
- Griddle the tortillas in a hot pan until they start to crisp.
- Step 5
Fill and fold the tacos
- Add shredded beef and cheese to each tortilla.
- Fold and griddle until the cheese melts and the tortilla is crispy.
- Step 6
Serve
- Top the tacos with onion and cilantro.
- Serve with lime wedges and a cup of consommé for dipping.