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+ servings
A platter of Birria Taquitos with toppings.

Easy Low Carb Birria Taquitos

A delicious low carb and low calorie Birria Taquito recipe using Don Pancho Carb Control Wraps. Slow-cooked tender chuck roast in a flavorful chile sauce, seasoned with herbs and spices, then layered with cheese in a soft tortilla and baked until crispy. Dip it in the Birria sauce and enjoy!
This recipe makes about 3 1/2 cups of shredded meat filling and 3 1/2 cups of sauce. Quantities will vary depending on how much marbling is trimmed away.
5 from 4 votes
Prep Time 20 mins
Cook Time 10 mins
Slow Cooker Time 5 hrs
Total Time 5 hrs 30 mins
Course Main Course
Cuisine American, Mexican, Southwestern, Tex-Mex
Servings 10
Calories 301 kcal

Equipment

  • Slow cooker or Crockpot (or you can use the oven)
  • Blender or food process to puree the softened chiles and other sauce ingredients
  • Air Fryer (or you can use the oven)

Ingredients
  

For the Birria Filling and Sauce

  • 5-6 dried whole chiles (your preferrence) see blog post for details
  • 2 cups boiling water
  • 3 cubes beef bullion seasoning (or packets)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons brown sugar
  • 3 cloves garlic (about 2 tablespoons chopped)
  • 1 can Chipotle Peppers in Adobo Sauce (7oz)
  • 1 can diced fire-roasted tomatoes (15oz) or plain works fine
  • splash of water to rinse out the cans
  • 2 pounds boneless beef chuck pot roast (more than 2lbs works fine if you wanted extra)
  • 1 onion (large) chopped
  • 2-3 bay leaves

Taquitos

  • 1 package Don Pancho Carb Control Wraps (10 count)
  • 2 cups white cheese that melts well Monterrey Jack, Muenster Cheese, Oaxaca Cheese
  • 1 cup white onion, chopped (optional)
  • 20 ounces Birria meat filling, shredded
  • 1 teaspoon neutral oil

Optional Toppings

Instructions
 

For the Birria Filling and Sauce

  • Heat 2 cups of water to boiling and set aside.
    Using scissors, cut off the tops of the dried chiles and shake out the seeds.
    Place the chiles in a blender (it helps to cut them into sections) and pour in hot water. The water will barely cover the chiles. 
  • Add all the remaining ingredients through the can of fire-roasted tomatoes.
    Use the splash of water to rinse out the can of tomatoes and the chipotle peppers in adobo sauce.
    Cover with the blender lid. Using the pulse button, carefully pulse a few times to get the mixture going, blend on low until incorporated, and turn the blender up to medium to puree the mix thoroughly. Take care as the mixture will be hot.
  • Trim the chuck roast taking off any larger sections of marbling or fat.
    Cut into large chunks and place into a crockpot or slow cooker. See note below if using a dutch oven for baking in the oven.
    Roughly chop one onion and add to the crockpot.
    Add the Birria Chile Sauce, pouring over the meat and onions. Add the bay leaves.
    Stir to combine to make sure the meat is fully coated.
    Cook on high for 5-6 hours or on low for 7-8 hours or until meat is falling apart and shreds easily. Check the crockpot a few times if possible, stir and adjust the temperature if needed. (adjustments will vary per slow cooker)
  • Remove the meat and shred with two forks. It should pull apart easily. It can be made days ahead and stored in the refrigerator. 
    Scoop out the sauce and place in a safe heat container. Pull out the bay leaves if you can find them. Stir and allow to cool slightly. There shouldn't be much fat on the surface, but if there is, spoon that off if possible. If you'd like to re-blend this to puree the sauce further, feel free. We serve it as is - rustic style with chunks of onion.

Assemble the Taquitos

  • Shred the cheese and if using fresh chopped onion, have that standing by with the cheese, the meat filling, and the Don Pancho Carb Control Wraps.
    Have the air fryer standing by, or baking in the oven, preheat it to 425f.
  • Laying a tortilla on the counter or cutting board and layer in 2 ounces of the filling (about two heaping tablespoons), then some shredded cheese, and a sprinkle of chopped onion.
    Roll up tightly. Avoid having too much filling near the edges, so the cheese doesn't melt out.
    Place the rolled tacos in the air fryer and lightly brush with a bit of neutral oil, which will help them crisp while baking.
    Follow the directions of your air fryer. I baked mine at 400 for 8 minutes. I turned them over 1/2 way through and re-brushed them with a small amount of oil.

Serving with Toppings

  • Place a bed of lettuce on a platter, then a row of Taquitos. Sprinkle on chopped tomato, green onions, crumbled Queso Fresco (or similar cheese), chopped cilantro.
    Drizzle on Don Pancho Cilantro Lime Crema.
    Spoon some of the Birria Chile Sauce into serving bowls and serve the Taquitos with the Birria sauce for dipping.
    ENJOY!

Notes

If using an oven to instead of a crockpot, you'll want to bake at a lower temperature - around 325F and use a dutch oven with a lid. It will take 3-4 hours to cook and you'll need to stir the pot a few times and possibly add additional water to thin the sauce. 
If baking the Taquitos (not using the air fryer) - bake in a preheated 425F oven for about 10 minutes or until crispy. 

Nutrition

Calories: 301kcalCarbohydrates: 12gProtein: 24gFat: 18gSaturated Fat: 9gTrans Fat: 1gCholesterol: 83mgSodium: 814mgPotassium: 505mgFiber: 4gSugar: 7gVitamin A: 1741IUVitamin C: 5mgCalcium: 216mgIron: 4mg
Keyword birria, chiles, chuck roast, mexican food, tacos, taquitos
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