I stole this recipe for Beef Birria Tacos from carrollshelbytacos.com. These easy to make birria tacos start with a seasoning mix. Birria taco seasoning mix and salt are rubbed on a roast. Then the roast is placed in a slow cooker. Diced tomatoes and water are added before covering the slow cooker and cooking for 9 hours. Next the cooked beef is shredded and stirred into the broth in the cooker. Tortillas are dipped in the broth. Then the coated tortilla is placed in a skillet. The tortilla is topped with shredded beef and cheese. Next the tortilla is folded and cooked on both sides until golden brown. The finished beef is so tasty, there will no returns requested.

The ingredients for this recipe are: 2 ½ lbs chuck roast, 1 oz packet Birria Taco Seasoning (Carroll Shelby), 2 tsp salt, 14.5 oz can diced tomatoes, ½ cup water, 18 to 20 (6 inch) flour or corn tortillas and shredded cheese

Rub beef with seasoning mix and salt. Place in a slow cooker.

Then add tomatoes and water.

Cover and cook on LOW for 9 hours or on HIGH for 4 ½ hours.

Remove the cooked beef and shred; keep broth in pot.

Dip each tortilla in broth.

Add shredded cheese to the dipped tortillas.

Then topped with some of the shredded beef.

Place the tortillas on a skillet.

Cook both sides on medium heat until golden brown.

Serve with broth for dipping.

If you liked this recipe for Beef Birria Tacos you can also try Mexican Shredded Beef, Easy Mexican Pizza or Crispy Ground Beef Tacos.

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Beef Birria Tacos

Birria taco seasoning mix and salt are rubbed on a roast. Then the roast is placed in a slow cooker. Diced tomatoes and water are added before covering the slow cooker and cooking for 9 hours. Next the cooked beef is shredded and stirred into the broth in the cooker. Tortillas are dipped in the broth. Then the coated tortilla is placed in a skillet. The tortilla is topped with shredded beef and cheese. Next the tortilla is folded and cooked on both sides until golden brown.

Course Entree

Prep Time 5 minutes

Cook Time 9 hours

Servings 10 people

Ingredients

• 2 ½ lbs chuck roast
• 1 oz packet Birria Taco Seasoning Carroll Shelby
• 2 tsp salt
• 14.5 oz can diced tomatoes
• ½ cup water
• 18 to 20 (6 inch) flour or corn tortillas
• Shredded cheese

Instructions

1. Rub beef with seasoning mix and salt. Place in a slow cooker. Add tomatoes and water. Cover and cook on LOW for 9 hours or on HIGH for 4 ½ hours.
2. Taste and add salt if needed.
3. Remove the cooked beef and shred; keep broth in pot.
4. Dip each tortilla in broth. Place on skillet, top with meat and cheese. Fold and cook on medium heat. Cook both sides until golden brown.

5. Serve with broth for dipping.

6. Serve with: chopped onion, tomatoes, cilantro, sour cream and lime wedges.

Recipe Notes

Pressure cooker: Cut beef into 2 inch cubes, toss with seasoning and salt. Add to cooker with tomatoes and water. Pressure cook on HIGH for 1 hour. Then assemble and cook in skillet.