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Birria Tacos

By quardart_seisey • Added 3 months ago • Updated 2 days ago
Medium Dinner Prep: 15 mins Cook: 480 mins Total: 495 mins Serves 6

Ingredients (for 6 servings)

  • 3.0 lb Eye Round Roast
  • 1.0 piece Birria Bomb
  • 1.0 piece Bay Leaf
  • 1.0 whole White Onion
  • 1.0 cup Cilantro
  • 1.0 cup Shredded Mozzarella
  • 1.0 pkg Mission Carb Balance Street Taco Tortillas
Note: Items with are common pantry items.

Description

Slow cooker birria eye round shredded beef, folded into crispy mozzarella quesatacos with Mission Carb Balance street taco tortillas, served with consomé for dipping.

Instructions

1. Prepare the Birria Bomb marinade according to package instructions.
2. Place the eye round roast in the crock pot with the birria bomb marinade and bay leaf. Cook on low for 8 hours.
3. Remove the roast and shred the beef. Reserve the cooking liquid (consomé).
4. Lightly brush the tortillas with the reserved cooking liquid.
5. Top each tortilla with shredded mozzarella and broil until the cheese melts.
6. Add shredded beef, chopped white onion, and cilantro to each tortilla, then fold.
7. Broil 1–2 minutes per side until crispy.
8. Serve with the reserved cooking liquid on the side for dipping.

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Nutrition Estimates (*estimated per serving)

352.0
Calories
55.3g
Protein
5.9g
Carbs
11.9g
Fat
3.3g
Fiber
0.1g
Sugar
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.

Ratings

0/5 (0 ratings)

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