Birria Tacos Easy Recipe – Simple Birria Tacos Recipe for Fancy Mexican Dinner

 Some recipes just hit different—and this Birria Tacos Easy Recipe is one of them. Slow-simmered, deeply seasoned beef, crispy cheesy tortillas, and a rich dipping broth? That’s dinner magic right there. This Easy Birria method uses the slow cooker, so all the bold, smoky chipotle flavors develop while you go about your day. By the time you’re ready to eat, you’ll have melt-in-your-mouth shredded beef that tastes like it came straight from your favorite taco spot.

Birria Tacos Easy Recipe – Simple Birria Tacos Recipe for Fancy Mexican Dinner
Each tortilla gets dipped into the savory braising broth before being filled with juicy beef and gooey cheese, then pan-fried until golden and crisp. The result? The ultimate Birria Tacos Easy experience—crispy on the outside, tender and cheesy on the inside. Add fresh pico de gallo, chopped cilantro, and a generous squeeze of lime to brighten every bite. And don’t skip the consommé! That flavorful broth doubles as a dipping sauce that takes this Simple Birria Tacos Recipe to the next level.

Even better, this dish fits perfectly into your rotation of Food Recipes On A Budget. With affordable cuts of beef and pantry spices, it transforms into one of those unforgettable Food Recipes Beef lovers crave. Planning a Fancy Mexican Dinner at home? These tacos deliver restaurant-quality flavor without the price tag.

Feeling creative? The leftover beef can even be shaped into fun Birria Balls for a twist on taco night. However you serve it, this Simple Birria Recipe proves that bold, authentic flavor doesn’t have to be complicated.


Birria Tacos Easy Recipe – Simple Birria Tacos Recipe for Fancy Mexican Dinner


Easy Birria Tacos Recipe | Food Recipes Beef Made Simple & Delicious

Cook Time: 4-6 hours | Yield: 12 tacos | Rating: ⭐ 4.7 (14 reviews)

Ingredients

Birria Meat

  • 5 pounds beef roast (chuck preferred; round or sirloin are great substitutes)
  • ½ white onion, cut into large chunks
  • 3 whole garlic cloves
  • 3 bay leaves
  • ½ tablespoon kosher salt
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon cumin
  • ½ tablespoon dried oregano
  • 7 ounces chipotle sauce
  • 1 cup beef stock

Taco Components

  • 12 corn tortillas (6-inch size)
  • 3 tablespoons avocado oil
  • 3 cups Monterey Jack cheese, shredded
  • ½ cup pico de gallo
  • 2 tablespoons chopped cilantro
  • 2 fresh limes, cut into wedges

Instructions

Slow Cook the Beef

  1. Place the beef roast directly into your slow cooker insert. Add the onion chunks, whole garlic cloves, and bay leaves.
  2. Combine the salt, garlic powder, onion powder, cumin, and oregano in a bowl, then rub the mixture evenly over the meat. Pour in the chipotle sauce and beef stock to create a rich braising base.
  3. Cover and cook until the beef becomes extremely tender—about 4 hours on HIGH or 6 hours on LOW. The meat should easily pull apart with a fork.
  4. Remove the roast and shred it after discarding any tough bits or excess fat. Strain the braising liquid to remove solids and keep the smooth sauce for dipping and frying the tortillas.

Assemble the Quesabirria Tacos

  1. Warm a skillet or griddle over medium heat and brush lightly with avocado oil.
  2. Dip a tortilla into the reserved broth, letting it soak briefly, then transfer it to the hot pan. Cook until slightly crisp, flip, then add cheese and shredded beef to one side.
  3. Fold the tortilla over the filling and cook until the exterior turns crispy and golden brown. Repeat the process for the remaining tacos.
  4. Before serving, gently open each taco and spoon in fresh pico de gallo, sprinkle cilantro, and finish with a squeeze of lime juice. Serve hot with extra consommé alongside for dipping.

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