Slow Cooker Birria Tacos
Easy crockpot birria tacos made with chuck roast, pepperoncini peppers, onion, beef broth, au jus gravy mix, carne asada seasoning, tortillas, and cheese. Crispy, flavorful, and perfect for family dinner.
Equipment
- crock pot
- griddle/pan
- potato masher
Ingredients
- 1 2-3 lb chuck roast (or tri-tip)
- 1/2 jar banana peppers
- 1 14 oz can beef broth
- 1/2 yellow onion
- 1/2 packet au jus gravy mix
- 1 packet Kinders carne asada seasoning
- tortillas
- Mexican blend cheese
Instructions
- Set crockpot to high. Add chuck roast and season all sides with au jus gravy mix and carne asada seasoning.
- Add sliced onion and pepperoncini peppers with some of the juice.
- Pour in beef broth until meat is mostly covered.
- Cover and cook on high for 6 to 8 hours, or until beef falls apart easily.
- Remove beef and shred in a separate dish.
- Heat a flat top or skillet. Dip tortillas into the consommé and place on hot surface.
- Flip, then add shredded beef and Mexican blend cheese.
- Fold and cook until crispy on both sides.
- Serve with consommé on the side for dipping.
Notes
Servings and calorie estimate is assuming 2 tacos per person.
Use enough broth to cover the beef. Dip the tortillas into the consommé before crisping them on the skillet or flat top for the best flavor.
Nutrition information is an estimate and may vary based on ingredients used.