What is birria tacos made of? It includes a piece of meat (we love it for venison roast) stewed or slow cooked in a flavorful broth of chilies & aromatics. Try this if you have lots of venison roast on hand!
Hey there, foodie friends! Today, we’re diving into the delicious world of Easy Venison Birria Tacos featuring a succulent venison roast slow-cooked to perfection. Picture this: a mouthwatering piece of meat, bathed in a rich and flavorful broth infused with chilies and aromatic spices. And guess what? We are using venison to take these tacos to a whole new level!
I’m kicking myself for not making this sooner – my brother told me to create a birria taco recipe with venison years ago!
Now, let’s talk about the magic that happens in the slow cooker. As the venison roast simmers away, it absorbs all the incredible flavors, resulting in a tender and juicy meat that’s practically begging to be wrapped in warm tortillas.
Join me in this modern culinary adventure where we blend traditional techniques with a fun and easy twist. I’ll guide you through the process, sharing tips and tidbits along the way to ensure your tacos are nothing short of spectacular.
Get ready for a taste sensation that’ll have your taste buds dancing! These Easy Venison Birria Tacos are not just a meal—they’re an experience. So, grab your apron and let’s embark on a flavor-packed journey together!
VENISON ROAST
Ah, the star of our show – the Venison Roast! Picture this: a cut of venison that’s about to undergo a culinary transformation. We’re talking about tender, flavorful meat that’s ready to take center stage in our Easy Venison Birria Tacos. This roast is the hero of our modern taco adventure, and trust me, it’s about to steal the spotlight in your kitchen. This venison roast is the key player in crafting tacos that are as unforgettable as they are delicious!
The best way that I’ve found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. If you cook it on low you won’t dry it out.
NOTE: I don’t recommend cooking this on high for 4-6 hours. It’s not going to be as juicy and tender. I recommend the same for my traditional venison roast recipe.
WHAT IS BIRRIA?
Birria is a flavorful and traditional Mexican dish, often associated with the Jalisco region. It typically involves meat, such as beef, goat or lamb (recipes that use goat or lamb typically work nicely with venison), slow-cooked or stewed until tender in a rich and aromatic broth. The distinctive flavor comes from a blend of dried chilies (such as guajillo chiles and ancho chiles), spices (like Mexican oregano, cumin, cinnamon sticks, black peppercorns and bay leaves), peppers (i.e chili pepper and chipotle peppers) and sometimes tomatoes.
If you know me, I like to take traditional dishes and make them a bit more approachable for weeknights. I also LOVE tacos. So, this is a favorite of mine.
In the context of your Easy Venison Birria Tacos, the birria broth adds a unique and savory depth to the venison roast. It’s the secret sauce that turns these tacos into a culinary delight. So, get ready for a burst of Mexican-inspired goodness in every bite!
INGREDIENTS AND KITCHEN TOOLS
Get ready to spice up your kitchen and your taste buds because these tacos are not just a meal, they’re a party on a plate! Let’s dive into the modern magic of these Venison Birria Tacos – it’s taco time, y’all!
For the venison birria meat:
Venison roast (I bet a beef chuck roast work work here as well for a beef birria taco)
Avocado oil
Sea salt, divided
Beef or venison stock
Tomato paste
White Onion, finely diced
Garlic cloves, minced
Lime, juiced
Chili powder
Oregano
Black pepper
For serving
Diced onion
Fresh cilantro
Lime juice, to taste
Sea salt, just a pinch or two
Tortillas , I like corn tortillas or homemade flour (here’s the recipe I use)
Mozzarella cheese, to taste (you could also use oaxaca cheese – a quesadilla cheese)
STEP BY STEP | FOR THE JUICIEST VENISON BIRRIA TACOS RECIPE
Step 1: Begin by patting your venison roast dry with a paper towel and salting it with 1 teaspoon of the salt. (Make sure you fully thaw the roast before hand).
Step 2: Heat a large pot, saucepan, or large dutch oven over medium heat to medium-high heat, add the oil and sear on all sides.
Step 3: Add the remaining birria meat ingredients to a slow cooker.
Step 4: When the meat is seared, add it to the slow cooker and cook for 8 hours on low (try to do 8 on low, not 4 on high if you can. The meat is juicier and more tender).
Step 5: When the meat is tender, shred it with forks or with a hand mixer and set aside.
Step 6: Mix together the onion, cilantro, a bit of lime juice and a pinch of salt.
Step 7: Dip a tortilla into the top of the slow cooker to cover it in broth and fat from the broth.
Step 8: Add the tortilla to a pan or skillet and sear, adding the cheese and meat. Fold and sear on both sides until crisp.
Step 9: Add the onion and cilantro mixture to the taco and serve with a cup of broth on the side for dipping. Enjoy!
NOTE: I have not tried this recipe in the instant pot or pressure cooker, so I am not sure how well it would turn out. If you give it a try, let me know in the comments below.
HOW TO SERVE | CRISPY TACOS, GOOEY CHEESE, AND A FLAVOR PACKED SAUCE
We love adding this meat to a warm tortilla with cheese and warming on a pan until the cheese is nice and melted and the tortilla is crispy. Top with onion and cilantro and serve with a cup of the amazing broth on the side for dipping. You can also serve this along side some Homemade Spanish Rice and your favorite beans.
STORING AND REHEATING
I’m one of those people that thinks venison roast is better the next day. To store it, just pack it into an airtight container (I like these glass ones) and it keeps for about 3 days in the refrigerator. When you are ready to eat, pop the meat in the microwave and follow the steps below to make your tacos.
The venison roast meat works wonderfully when frozen in a vacuum sealed bag. Our vacuum sealer is my BEST friend during hunting season. Once you have it in an airtight bag or container, pop it in your freezer and it will last about 6 months.
OTHER VENISON SLOW COOKER RECIPES
If you are in the hunt for a classic roast recipe to dish up that is juicy and packed with tons of flavor, check out my Venison Roast recipe in the Slow Cooker. My Braised Venison Short Ribs are also perfectly cozy and loaded with flavor, they are always a hit for family and friends. We loved this recipe so much, I am going to try these Chicken Birria Tacos next! If you have some extra roasts on hand and are wanting to switch things up, you have to give my Venison Ragù a try, it is perfectly tender and we love pairing it with some pasta. Looking to use up some extra stew meat, this is The Best Venison Stew You’ll Ever Eat!
Venison Birria Tacos {Slow Cooker Roast Recipe}
What is birria tacos made of? It includes a piece of meat (we love it for venison roast) stewed or slow cooked in a flavorful broth of chilies & aromatics. Try this if you have lots of venison roast on hand!
Ingredients
For the venison birria meat:
- 2–3 lb. venison roast
- 1 Tbsp. avocado oil
- 2 tsp. salt, divided
- 3 cups beef or venison stock
- 3 Tbsp. tomato paste
- 1 onion, finely diced
- 4–5 garlic cloves, minced
- 1 lime, juiced
- 2 Tbsp. chili powder
- 1 tsp. oregano
- ½ tsp. pepper
For serving
- ¼ cup diced onion
- ¼ cup chopped, fresh cilantro
- lime juice, to taste
- salt, just a pinch or two
- tortillas , I like corn or homemade flour (here’s the recipe I use)
- Mozzarella cheese, to taste
Instructions
- Begin by patting the venison roast dry with a paper towel and salting it with 1 teaspoon of the salt.
- Heat a large saucepan over medium/medium-high heat, add the oil and sear on all sides.
- Add the remaining birria meat ingredients to a slow cooker.
- When the meat is seared, add it to the slow cooker and cook for 8 hours on low (try to do 8 on low, not 4 on high if you can. The meat is juicier and more tender).
- When the meat is tender, shred it and set aside.
- Mix together the onion, cilantro, a bit of lime juice and a pinch of salt.
- Dip a tortilla into the top of the slow cooker to cover it in broth and fat from the broth.
- Add the tortilla to a pan or skillet and sear, adding the cheese and meat. Fold and sear on both sides until crisp.
- Add the onion and cilantro mixture to the taco and serve with a cup of broth on the side for dipping. Enjoy!