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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.