I love birria tacos, but they intimidate me! This is a cheater recipe, so if you’re looking for a legitimate birria recipe, sorry, but this isn’t it! This recipe uses an easy Slow Cooker Mississippi Pot Roast recipe to make this a quick and easy weeknight meal. Pair it with black beans or cilantro lime rice and you can skip the restaurant! If you love your birria tacos extra crispy, skip the frying pan and use an air fryer!

Ingredients

• Beef, shredded (see Mississippi Pot Roast for instructions)
• Shredded mozzarella or Monterey Jack cheese
• Soft, corn tortillas
• Chopped yellow or red onion (optional)
• Fresh cilantro (optional)
• Pico de gallo or salsa (optional)
• Sour cream (optional)

Stovetop Directions

1. Heat a frying pan to medium heat. Dip each side of a corn tortilla into the drippings from the roast beef and add to the heated pan.
2. Add a small amount of shredded cheese, meat, more shredded cheese, and any other additions such as cilantro or chopped onion to one side of the tortilla.
3. Fold the tortilla over and allow the taco to heat until crispy on one side. Once crispy, flip to the other side.
4. Remove from pan once both sides of the tacos are crispy and repeat with additional tacos.
5. Serve immediately with desired toppings and sides.

Air Fryer Directions

1. Preheat the air fryer to 400 degrees F.
2. Dip each corn tortilla in the Mississippi pot roast drippings making sure to coat each side.
3. Place the tortillas in the air fryer. Place cheese on one side of the tortilla, top with 1-2 Tbsps of beef, then top with some additional cheese. Fold the tortillas over to form the taco.
4. Air fry the tacos at 400 degrees F for 4-8 minutes, flipping half way through until the cheese is melted and the tacos reach a desired crispiness.
5. Remove the tacos and serve with the desired toppings.