Easy Venison Queso Birria Tacos

Elevate your venison with this smoky, melty, irresistible recipe. When you’ve got a roast in the freezer and a craving for something next-level, these Easy Venison Queso Birria Tacos hit the spot. Using a venison roast and a pre-made birria bomb, you’ll get tender, shredded meat packed with rich, smoky flavor and melty cheese in every bite. It’s the kind of meal that makes the whole family crowd around the table — or turns that old hunting camp into a five-star lodge. Simple to make, hard to beat, and guaranteed to impress anyone lucky enough to grab a plate.

Watch the recipe video here.

Easy Venison Queso Birria Tacos

By: Jenn Danella-Homa @jenniferdanella

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Servings: 6 tacos

Ingredients:

• 1½–2½ lb venison roast (shoulder, neck, or bottom round)
• Salt and pepper, to taste
• 1 onion, sliced
• 4 cloves garlic, minced or smashed
• 2 tbsp tomato paste (optional)
• 4 cups beef broth (enough to mostly cover the roast)
• 1–2 birria bombs (adjust based on package directions and desired spice level)
• 10–12 corn tortillas
• 2 cups shredded cheese (Oaxaca, mozzarella, or Monterey Jack)
• Chopped fresh cilantro, for garnish
• Diced onions, for garnish (optional)
• Lime wedges, for serving

Instructions:

1. Preheat oven to 300°F.

2. Season the venison roast generously with salt and pepper on all sides .

3. Heat a little oil in a Dutch oven or heavy pot over medium-high heat then sear the roast on all sides until browned.

4. Once browned, add the sliced onion, minced garlic, tomato paste (if using), birria bomb(s), and beef broth. Stir to dissolve the birria bomb and bring to a gentle simmer. The broth should come about three-quarters of the way up the roast.

5. Cover the Dutch oven and transfer to the oven. Cook for 3–3½ hours, or until the venison is fork-tender and easily shredded. (Alternatively, cook on the stovetop over low heat, or in a slow cooker on Low for 6–8 hours.)

6. Remove the roast from the pot and shred with two forks. Reserve the liquid (the consommé) either in the pot or in a separate bowl.

7. Heat a skillet over medium heat. Dip each tortilla in the consommé, then place it in the skillet. Add a layer of cheese, a scoop of shredded venison, and fold the tortilla in half. Cook until crisp and golden on both sides, and the cheese is melted.

8. Serve the tacos garnished with fresh cilantro, diced onions, and with lime wedges on the side. Serve with small bowls of the remaining consommé for dipping. If the consommé seems too thick, add additional beef broth or water until it’s reached your desired consistency.