Name: Information
Prep time: 10 min
Cook time: 15 min

If you’re looking to take taco night to the next level, these birria tacos are the ultimate way to do it. Originating in Jalisco, Mexico, birria is traditionally made with goat, but beef is now the most popular choice in kitchens across the world. The beauty of birria tacos lies in the process—chuck roast is marinated in smoky chipotle peppers, dried chiles, garlic, and spices, then slow-simmered in a rich stew until fork-tender. Once shredded, the meat is tucked into corn tortillas dipped in the flavorful consommé, pan-fried with cheese, and served crispy with extra broth for dipping. These tacos combine everything we crave: juicy, tender beef, crispy tortillas, melty cheese, and a broth so rich you’ll want to sip it straight from the bowl. Perfect for family dinners, gatherings, or whenever you want a show-stopping meal that brings true Mexican street food flavor to your kitchen.

Prep time

10 min

Cook time

15 min

Servings

Ingredients

3 lb. grass-fed chuck roast
1 tbsp. avocado oil

For the marinade

1 tsp. Pluck Habanero Lime, or Pluck seasoning of choice
½ tsp. cumin
¼ tsp. paprika
5 organic garlic cloves
½ cup organic crushed tomatoes
¼ c. apple cider vinegar
1 can chipotle peppers in adobo
4 dried chile de arbol, stemmed and deseeded

For the stew

1 cinnamon stick
2 bay leaves
5 whole organic cloves
1 medium organic white onion, chopped
Bone broth as needed to cover

For the tacos

6-inch stone ground organic corn tortillas from Vermont Tortilla Company, about 12-15
Desired toppings including chopped white onion, chopped cilantro, shredded cheese, chopped green onion

Directions

Step 1

Preheat the oven to 300 degrees F.

Step 2

Using a Vitamix or blender, add marinade ingredients. Blend the marinade into a smooth paste. Set aside.

Step 3

Add avocado oil to a large Dutch Oven over medium-high heat. Season the chuck roast with Himalayan salt and pepper to taste.

Step 4

In two to three batches, sear the beef. Brown beef on all sides, about 7 minutes per batch. Set aside.

Step 5

Add the marinade to the Dutch Oven. Add the meat back to the pot along with any juices. Add in the remaining stew ingredients and any bone broth needed to cover.

Step 6

Cook until the beef is tender, about 3 hours or so.

Step 7

Once beef is cooked, move it to a bowl. Shred with two forks and set aside.

Step 8

To make the tacos- Dip a tortilla in the warm liquid from the Dutch oven. Lay the tortilla on a griddle over medium heat and top with some shredded cheese and about 3-4 tbsp. of beef. Fold in half to close. Repeat with 3 to 5 more tortillas (as many as you can fit on the griddle).

Step 9

Cook the tacos on a griddle until crispy, about 45 seconds per side.

Step 10

Remove tacos and place on plate. Repeat with remaining tortillas and beef mixture until all are cooked. Serve with braising liquid on the side for dipping as well as any desired garnishes.

Note:

Don't be afraid to coat your tortillas with extra sauce as that’s what is going to give it the flavor!
Traditionally, these are served as goat tacos, however beef or pork make a great substitute.
If you’re feeling adventurous, try using beef tongue.

Recipe

Ryan Carey

Ryan has been a chef for 13 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

Authentic Birria Tacos with Consommé (Beef Birria Tacos Recipe)