Birrira tacos are so delicious and these birria bombs made life so simple!

Ingredients

• 2 lb Chuck Roast (trimmed and cut into 2‑inch chunks)
• 1 pack Bera Bomb (pre‑seasoned beef pack from TikTok shop, approx. 1.5 lb)
• 2 cup Beef Broth (low‑sodium)
• 2 tbsp Vegetable Oil (for skillet)
• 8 pieces Corn Tortillas (small, 6‑inch)
• 1 cup Shredded Mexican Blend Cheese (or shredded cheddar)
• 0.25 cup Fresh Cilantro (chopped)
• 0.5 medium White Onion (diced)
• 2 tbsp Cosme Sauce (or any favorite hot sauce)

Instructions

1. Add Meat and Broth to Cooker

   Place the chuck roast chunks and the Bera Bomb pack into the crock pot. Pour the 2 cups of beef broth over the meat.

   Time: PT10M

2. Slow Cook the Beef

   Set the crock pot to LOW and cook for 8 hours, or until the meat is fork‑tender and easily shreds.

   Time: PT8H

3. Shred the Cooked Beef

   Remove the meat from the cooker, let it cool just enough to handle, and shred with two forks. Reserve the cooking broth for later.

   Time: PT5M

4. Warm Tortillas in Broth and Skillet

   Heat 2 tbsp vegetable oil in a skillet over medium‑high heat. Quickly dip each tortilla in the reserved broth (just a second) and place it in the hot skillet for 15‑20 seconds per side until lightly crisp.

   Time: PT5M

   Temperature: medium‑high heat

5. Assemble the Tacos

   On each warmed tortilla, layer shredded beef, sprinkle with shredded cheese, then top with diced onion, chopped cilantro, and a drizzle of Cosme sauce.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g