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Easy Slow Cooker Birria Tacos
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
Cook Time 8 hours 20 minutes
Total Time 8 hours 40 minutes
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.