Slow-Cooker Birria Beef Tacos

Prep:  45 Minutes
Total Time:  7 Hours  45 Minutes
Servings:  4

Ingredient List

  • 2 1/4 cups diced white onions
  • 2 tablespoons finely chopped canned chipotle chiles in adobo sauce
  • 3 cloves garlic, finely chopped
  • 1 package (11.3 oz) Old El Paso™ Barbacoa Beef Street Taco Kit
  • 1 teaspoon salt
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 1 3/4 to 2 1/4 lb boneless beef chuck roast
  • 1 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1/4 cup chopped fresh cilantro leaves
  • Lime wedges

Preparation

  1. Spray 6-quart slow cooker with cooking spray. In slow cooker, mix 2 cups of the onions, the chiles, garlic, seasoning mix (from taco kit) and salt. Stir in water.
  2. In 12-inch skillet, heat oil over medium-high heat. Cook beef roast in oil 8 to 10 minutes, turning once, until browned on both sides. Transfer to mixture in slow cooker; turn to coat. Cook on Low heat setting 7 to 8 hours, until beef is tender.
  3. Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/4 cup of the cooking liquid. Place remaining cooking liquid in small bowl, for dipping.
  4. Fill tortillas (from taco kit) with beef, cheese, remaining 1/4 cup onions and the cilantro. Serve with salsa verde (from taco kit), reserved cooking liquid and lime wedges.

Expert Tips

  • The flavorful cooking liquid from the birria, or “consommé,” is often served as a dipping sauce.
  • The shredded slow-cooker birria beef from this birria tacos recipe is also delicious tucked into a cheesy quesadilla or served over rice with some cooking liquid.
  • If desired, strain cooking liquid before transferring to bowl for dipping.

Nutrition

  • 1 Serving (3 Tacos) Calories 720 (Calories from Fat 370);  Total Fat 41g (Saturated Fat 17g ,Trans Fat 1g);  Cholesterol 140mg;  Sodium 1580mg;  Potassium 750mg;  Total Carbohydrate 41g (Dietary Fiber 2g ,Sugars 7g);  Protein 47g
  • % Daily Value: Vitamin A 4%;  Vitamin C 8%;  Calcium 30%;  Iron 30%
  • Exchanges: 2 Starch;  1/2 Other Carbohydrate;  1 Vegetable;  5 1/2 Lean Meat;  4 1/2 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet