Birria Tacos Made Easy!

Ingredients

• 4 lb Chuck Roast (cut into 2‑inch chunks)
• 4 cup Water (room temperature)
• 1 piece Birria Bomb (any brand; Easy Bombs used in video)
• 2 tbsp Beef Tallow (for plancha cooking; can substitute with lard or high‑smoke‑point oil)
• 12 pieces Corn Tortillas (store‑bought, 6‑inch)
• 8 oz Waka Cheese (freshly grated; can use mozzarella or Oaxaca cheese)
• 0.5 cup Red Onion (thinly sliced)
• 0.25 cup Cilantro (roughly chopped)
• 0.5 cup Roasted Jalapeño Salsa (store‑bought or homemade)

Instructions

1. Prepare Birria in Slow Cooker

   Place the chopped chuck roast, water, and the Birria Bomb into the slow cooker. Stir to dissolve the bomb, then cover and set to LOW.

   Time: PT8H

2. Shred the Cooked Beef

   After 8 hours, remove the roast from the cooker. Using two forks, shred the meat while it’s still hot. Return shredded meat to the broth to stay moist.

   Time: PT10M

3. Preheat Plancha and Add Tallow

   Set the El Patrón plancha to high heat. Once sizzling, spread a thin layer of beef tallow across the surface.

   Time: PT10M

   Temperature: high heat

4. Warm Corn Tortillas

   Place each tortilla on the plancha for about 15‑20 seconds per side until pliable. Keep warmed tortillas covered with a clean kitchen towel.

   Time: PT5M

5. Assemble Tacos

   On each warmed tortilla, layer shredded birria, a generous handful of grated Waka cheese, sliced red onion, chopped cilantro, and a spoonful of roasted jalapeño salsa. Optionally drizzle a little birria consomme over the top.

   Time: PT5M

6. Crisp and Melt

   Return the assembled tacos to the plancha, pressing gently with a spatula. Cook 1‑2 minutes per side until the cheese melts and the tortilla is lightly crisp.

   Time: PT5M

7. Serve

   Transfer tacos to a serving plate, garnish with extra cilantro and lime wedges if desired. Serve with a small bowl of the remaining birria broth for dipping.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g