Description
Tender slow-cooked beef simmers in a rich, smoky tomato broth before being tucked into crispy, cheese-filled tortillas. Served with warm birria broth for dipping, these tacos are perfect for family dinners, gatherings, or taco night.
Ingredients
1/8 cup oil, divided
2–3 pounds boneless chuck roast
1 teaspoon salt
1 teaspoon black pepper
16 ounces low-sodium beef broth
14 ounces crushed tomatoes
1 cup finely diced yellow onion
8 ounces canned green chiles
8 garlic cloves
3 tablespoons honey
1 tablespoon ground cumin
1 tablespoon oregano
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 cinnamon stick (optional)
15 street-size flour or corn tortillas
4 cups shredded mozzarella or Oaxaca cheese
3 limes, cut into wedges
1/4 cup chopped cilantro
Instructions
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
- Season the chuck roast with the salt and pepper on all sides.
- Sear the roast for 2–3 minutes per side until deeply browned.
- Add the beef broth, crushed tomatoes, onion, green chiles, garlic, honey, cumin, oregano, paprika, onion powder, and garlic powder to a 5–6 quart slow cooker. Add the cinnamon stick if using.
- Place the seared roast into the slow cooker, cover, and cook on LOW for about 8 hours until fork-tender.
- Remove the cinnamon stick, mash the softened garlic into the broth, and stir well.
- Shred the beef with two forks and transfer it to a bowl.
- Heat a small amount of the remaining oil in a skillet over medium-low heat.
- Dip each tortilla into the cooking broth, coating both sides, then place it in the skillet.
- Cook for 30–60 seconds, flip, sprinkle with cheese, and add shredded beef to one half.
- Cook until the tortilla is crispy and golden, then fold into a taco.
- Repeat with the remaining tortillas.
- Serve hot with chopped cilantro, lime wedges, and warm birria broth for dipping.
Notes
Swap the chuck roast for beef brisket if desired.
Add chipotle peppers in adobo sauce for a smokier, spicier broth.
Monterey Jack or cheddar cheese can be used instead of mozzarella or Oaxaca.
Top with diced onion, sliced radishes, or avocado for extra freshness.
Store leftover beef and broth separately in airtight containers in the refrigerator for up to 4 days.
Freeze the beef and broth for up to 3 months and thaw overnight before reheating.
Reheat the beef and broth gently on the stovetop, and prepare tortillas fresh for the best texture.
- Prep Time: 10 minutes
- Cook Time: 8 hours 10 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 130 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 28 mg
