Birria tacos

Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: Birria, Street Tacos
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 8
Calories: 849kcal
Crispy, cheesy, meaty, delicious tacos de birria
Print Recipe


  • 7-8 cups hot water
  • 4 lbs chuck roast cut into 4 large chunks
  • 2 lbs beef short ribs bone in
  • 1 large white onion quartered
  • 1 head garlic
  • 1 carrot roughly chopped
  • 5 bay leaves
  • ½ stick butter
  • 8 guajillo chiles stems and seeds removed
  • 3 tbsp chicken boullion
  • 1-2 tsp chili powder
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp salt (adjust to taste)
  • 16 white corn tortillas
  • 2 cups Monterey jack cheese shredded


  • Set a slow cooker on high heat.
  • Add the water, roast, ribs, garlic, carrot, onion, bay leaves, and dried peppers to the slow cooker.
  • Add chicken bouillon, oregano, chili powder, cumin and salt, stir to combine.
  • Cover and cook for 3 hours.
  • Remove the peppers from the slow cooker and place them in a blender with ½ cup of broth. Blend until smooth, then return to the slow cooker.
  • Skim the fat from the top and reserve.
  • Remove the beef and shred using two forks. Set aside.
  • Strain the solids from the liquid remaining in the slow cooker and reserve.

To make the tacos

  • Heat a skillet over medium high heat.
  • Dip a tortilla in the reserved fat skimmed from the slow cooker, then place in the skillet.
  • Fill one half of the tortilla with the shredded beef, and some of the shredded cheese. Fold the tortilla over to form the taco. Cook for 1-2 minutes per side, or until just crispy.. Repeat with remaining tortillas. Serve with reserved juices from slow cooker for dipping.


Sodium: 790mg | Calcium: 322mg | Vitamin C: 4mg | Vitamin A: 2711IU | Sugar: 3g | Fiber: 5g | Potassium: 1307mg | Cholesterol: 246mg | Calories: 849kcal | Trans Fat: 2g | Saturated Fat: 24g | Fat: 51g | Protein: 70g | Carbohydrates: 29g | Iron: 8mg