Go Back
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.
Print Recipe Pin Recipe
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. Add roast, beef broth, enchilada sauce, half a packet of au jus gravy, and carne asada or taco seasoning to slow cooker.
  2. Add half the jar of pepperoncinis with juice and chopped onion.
  3. Cover; cook on low six to eight hours.
  4. Check meat is fork-tender and shreds easily, flipping to check. Shred; reserve broth.
  5. Mist a frying pan with vegetable oil. Dip tortilla in broth; place in pan and flip.
  6. Add cheese, then meat. Fold tortilla closed and flip. Spoon broth over meat occasionally to keep moist while making tacos.
  7. Serve with a ramekin of broth for dipping.

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.