Can I use a regular tortilla instead of egg white wraps?

Yes. Traditional birria tacos use corn tortillas. Egg white wraps reduce carbs but lack the same texture and flavor absorption.

How do I know when the chuck roast is tender enough?

The beef should shred easily with a fork after 3–4 hours on low in a slow cooker, or until it falls apart at the slightest pressure.

Can I make this ahead?

Yes. Braise the beef up to 2 days ahead and store in the braising liquid in the refrigerator. Reheat gently before serving.

What can I substitute for chipotle peppers?

Use 1 tbsp chili powder or ancho chili powder for mild heat, or jalapeños in adobo for a fresher spice profile.

Can I scale this recipe?

Yes. The recipe scales linearly—double all ingredients for 8 servings. Extend cooking time by 30–45 minutes if doubling.

Easy Birria Tacos with Egg White Wraps

Name: Easy Birria Tacos with Egg White Wraps
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2.5 lbs chuck roast, cut into large cubes; salt, to taste; black pepper, to taste; 2 tbsp olive oil; 1 white onion, chopped; 4 cloves garlic, sliced; 1 tsp ground cumin; 1 tsp dried oregano; 2 chipotle peppers in adobo sauce; 1 (15 oz) can hot tomato sauce; 4 cups beef broth; 1 bay leaf; 1 cinnamon stick; 6 egg white wraps; 1 cup shredded mozzarella cheese; 1/4 cup cilantro, chopped; 1/4 cup white onion, diced

CookOSBeta

Easy Birria Tacos with Egg White Wraps | CookOS

Ingredients

2.5 lbs chuck roast, cut into large cubes
salt, to taste
black pepper, to taste
2 tbsp olive oil
1 white onion, chopped
4 cloves garlic, sliced
1 tsp ground cumin
1 tsp dried oregano
2 chipotle peppers in adobo sauce
1 (15 oz) can hot tomato sauce
4 cups beef broth
1 bay leaf
1 cinnamon stick
6 egg white wraps
1 cup shredded mozzarella cheese
1/4 cup cilantro, choppedoptional
1/4 cup white onion, dicedoptional

17 Ingredients

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Instructions

1
Preheat your oven to 325°F (160°C).
2
Cut the chuck roast into large cubes and season generously on all sides with salt and pepper.
3
In a large Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and sear on all sides until well-browned.
4
Remove the seared beef from the pot and set aside.
5
To the same pot, add the chopped onion and sauté until softened, scraping up any browned bits from the bottom.
6
Add the sliced garlic and cook for another minute until fragrant. Stir in the cumin, oregano, salt, and pepper.
7
Add the chipotle peppers, hot tomato sauce, and beef broth. Stir everything together to create the braising liquid (consommé).
8
Return the seared beef to the pot, then add the bay leaf and cinnamon stick. Ensure the beef is mostly submerged in the liquid.
9
Cover the Dutch oven and transfer to the preheated oven. Cook for about 3 hours, or until the beef is very tender and shreds easily with a fork.
10
Remove the beef from the pot and shred it. Return the shredded beef to the consommé.
11
To assemble the tacos, dip an egg white wrap into the consommé, coating it lightly.
12
Place the dipped wrap in a hot, non-stick skillet over medium heat. Top one half with shredded beef, cheese, diced onion, and cilantro.
13
Fold the wrap over and cook on both sides until golden brown, crispy, and the cheese is melted.
14
Serve the tacos immediately with a small bowl of the remaining consommé for dipping.