Slow Cooker Birria Tacos
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Skinnytaste · by Gina Homolka★ 5.0 (82)

Slow Cooker Birria Tacos

NUTRITION · PER SERVING525M COOK
CAL 29%·PRO 75%
CARBS 29G20% OF CAL
5G FIBER0G ADDED3G INTRINSIC21G OTHER4G TOTAL SUGAR
FAT 36G55% OF CAL
15G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender beef braised in a rich, spiced consommé, served in crispy tortillas with cheese and cilantro. It's a hands-off dinner that delivers restaurant-quality tacos.

mainmexicantacobeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 ½ lb beef pot roast or chuck roast (trimmed and cut into 2-3 large pieces*)
  • 1 ½ cups yellow onion (chopped, plus more for garnish)
  • 4 large garlic cloves (smashed)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano (mexican oregano if you can find it, it is more citrusy)
  • 1 teaspoons cumin
  • 2 teaspoons chili powder blend
  • ½ teaspoon cinnamon (or 1 small cinnamon stick)
  • 3 ounces chipotle in adobo (see notes)
  • 1 cup canned crushed tomatoes (fire roasted if you can find it)
  • 3 cups beef broth
  • 1 tablespoon white vinegar
  • 2 teaspoons kosher salt
  • 2 bay leaves
  • 16 corn tortillas
  • 2 cups shredded Monterey jack (Oaxaca or queso chihuahua)
  • ½ cup chopped fresh cilantro (for serving)
  • lime wedges (optional for serving)
  • guajillo, ancho and arbol chiles (optional in place of chipotle for a more traditional birria. See note below.)
PREP
15M
SODIUM
1187MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.