Slow Cooker Birria Meat

Who knew making birria tacos at home could be so easy? This recipe calls for a chuck roast in the slow cooker with:

Watch the recipeBrittney Romero

Brittney Romero

Slow Cooker Birria Tacos

Who knew making birria tacos at home could be so easy? Chuck roast simmers all day in beef broth, enchilada sauce, au jus and pepperoncinis, then gets tucked into cheesy street tacos with the broth on the side for dipping.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs 20 minutes mins

Total Time 8 hours hrs 40 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 3 lb* chuck roast
• 1 can beef broth 14.5 oz*
• 1 can red enchilada sauce 10 oz*
• 1/2 packet au jus gravy mix
• 2 tablespoons* carne asada seasoning or taco seasoning
• 1/2 jar pepperoncinis with their juice about 8 oz*
• 1 onion chopped*
• 12 small street taco tortillas such as Guerrero Zero Net Carb*
• 8 oz Monterey Jack cheese shredded*
• vegetable oil spray for the pan

Method

 

1. Put the chuck roast in the slow cooker with the can of beef broth, the can of red enchilada sauce, half a packet of au jus gravy and the carne asada or taco seasoning.
2. Add the pepperoncinis, half the jar with the juice, then chop up some onion and throw it in for added flavor.
3. Cover it up and let it simmer on low all day, for six to eight hours.
4. When your meat is done it should be fork-tender. Flip it over, make sure you can easily shred it, then shred your meat. Keep the broth.
5. Mist a frying pan with some vegetable oil. Dip a tortilla in the broth your meat just cooked in, put it in the pan and flip it.
6. Load it up with cheese first and then meat, close it up and flip it over. Take a spoonful of broth occasionally to keep your meat really moist as you make the tacos.
7. Fill a ramekin with that broth to have on the side for dipping your tacos, and build your plate.

Notes

Amounts marked * are estimates based on the video.

This is a meal that looks like it took a ton of effort, but it’s super easy to put together and it is so delicious.

• a can of beef broth
• a can of red enchilada sauce
• half a packet of au jus gravy
• carne asada seasoning or taco seasoning
• pepperoncinis

You’re going to do half the jar with the juice and then chop up some onions for some added flavor in there. You’re going to throw in that onion, cover this up, and let it simmer on low all day for six to eight hours.

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When your meat is done, it should be fork-tender. So flip it over, make sure you can easily shred it, shred your meat, and we are about to build some of the best birria tacos, restaurant quality, right at home.

Building the Tacos

I went with these tiny street taco tortillas. They are the Guerrero Zero Net Carbs, just to make this meal a little bit healthier. And then you are going to use Monterey Jack cheese as it is going to have that perfect melt for these tacos.

Mist a frying pan with some vegetable oil, dip that tortilla in the broth that your meat just cooked in, flip it, and then load it up. You’re going to first put your cheese and then your meat, close it up, and flip it over. I also like to take a spoonful of that broth occasionally and keep your meat really moist as you’re doing these tacos.

You’re then going to fill a ramekin with that broth to have it on the side for dipping your tacos and build your plate.