This Birria Roast Recipe Is So Good We Ate It Three Nights In a Row (3 Ingredients) High Protein Recipes Slow Cooker Shortcut Recipes Beef Spices Mexican Recipes Dinner Tex-Mex Recipes

If there's a new seasoning on the grocery store shelf, there's a good chance it will find its way into my shopping basket, especially if it is a Mexican seasoning for tacos. Carroll Shelby's Original Birria Taco Seasoning is my latest – and most successful – find on the spice aisle. This seasoning for birria tacos was so good, we ate it for three nights in a row in three different ways. The first night was traditional birria tacos, the second night the shredded meat was piled on rice and the third night it was the star of a Mexican salad.

Disclaimer: I am not being paid to endorse this product. Honest. This seasoning blend made me smile three nights in a row, so I wanted to share it with the 30Seconds community. The spice blend also made me smile when I was prepping the dish to cook. The beef chuck roast was in the slow cooker and the cooking process started in about five minutes. 

Here is what you need to try this versatile shortcut birria beef roast recipe tonight (however you want to eat it!): a packet of Carroll Shelby's Original Birria Taco Seasoning, a can of fire-roasted tomatoes and a beef chuck roast.

This is a wonderful high-protein dinner! Use this shredded birria-seasoned roast to make traditional birria tacos (find out how below), over rice, potatoes or egg noodles, or in a taco salad with your favorite Mexican ingredients. One ingredient that was used in every way we ate this birria meat was my quick pickled red onions. There acidity and crispness was perfection with the rich meat.

Cuisine: Mexican / American / Tex-Mex
Prep Time: 5 minutes
Cook Time: 7 to 9 hours
Total Time: 7 to 9 hours
Servings: 10

Ingredients

• 1 ounce (1 packet) Carroll Shelby's Original Birria Taco Seasoning
• 14 ounces (1 can) fire-roasted tomatoes (do not drain)
• 1/2 cup water
• 1 beef chuck roast (2 to 3 pounds)

Here's how to make it: 

1. Pour the can of tomatoes with juice into a slow cooker. (The recipe on the back of the package calls for regular canned diced tomatoes. I like fire-roasted, but use what you like.)
2. Season the chuck roast all over with the seasoning blend and place on top of the tomatoes. (If you can't find Carroll Shelby's seasoning, you can use regular taco seasoning or another brand of birria seasoning. You could also sprinkle the roast with Mexican spices.)
3. Cover the slow cooker.
4. Cook for 7 to 9 hours, or until meat is fall-apart tender.
5. When it is tender, use two forks to shred the meat.
6. Taste the meat and add salt and black pepper, to taste. (Keep the shredded meat in an airtight container in the fridge. I reheated it for each meal in the microwave.)

To make birria tacos:

1. Heat a skillet over medium-high heat. Dip corn tortillas into the birria broth in the slow cooker.
2. Put the dipped corn tortilla into the skillet. Add some shredded meat, cheese, chopped onions and chopped cilantro.
3. Fold the tortilla over with a spatula and cook until golden on the bottom.
4. Flip the tacos over and continue to cook until golden on both sides and cheese has melted.
5. Serve the tacos with some of the birria broth on the side for dipping.

To make a birria taco salad:

1. Put lettuce onto a plate or into a large bowl. Top with your favorite Mexican ingredients like pickled red onions, chopped avocado, guacamole, pico de gallo, pickled or fresh jalapenos, chopped red onion, fresh cilantro, sour cream, etc.
2. Drizzle with your favorite salad dressing or use queso like I did.

To serve over rice:

1. Prepare white or brown rice according to package directions.
2. Spoon the hot shredded beef over the rice and top with chopped onion, cilantro or your favorite toppings.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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