Okay, let’s get real for a sec about birria tacos. The first time I ever tried making real-deal birria at home, I was sweating over the pot for what felt like years and my dog kept giving me looks like, "Is this ever gonna be dinner?" I mean, *so* worth it—until you remember you have to live real life, with work and laundry and, well, wanting to eat before midnight. So, this shortcut beef birria tacos recipe? It’s my weekday hack; the taste is big, the effort is not.
Why You'll Love This (or at least... put up with it)
I drag this recipe out whenever I want to impress, but don’t actually have the time or energy to fuss. My family goes a little bonkers for it—even my picky niece who claims not to like meat (yet somehow devours these, go figure). Plus, the last time I made these for friends, one of them said it was “almost as good as the truck down on Maple.” I’ll take that. This is my go-to when I want melt-in-your-mouth beef flavor, but I’m not in the mood to play around with a blender and forty-seven dried chile peppers. (Been there; had the stains on my shirt as proof.) Actually, I find the only frustration here is not having enough to go around.
Your Shopping List (Substitutions Welcome!)
- 2 lbs beef pot roast (I sometimes use chuck, and brisket works if you wanna get fancy. Or, I’ve even mixed in some pork shoulder when the store felt stingy with the beef.)
- 1 large onion, roughly chopped (Red or yellow, I’ve used both. My grandma always insisted on Vidalia, but honestly, whatever’s in the pantry works fine.)
- 4 garlic cloves, smashed
- 1 small can chipotle peppers in adobo (Okay, sometimes I just use half if we’ve got kiddos eating.)
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika (Or regular, but smoked really brings it home for me.)
- 1 teaspoon cumin
- ½ teaspoon dried oregano (Mexican oregano is a treat, but don’t sweat it if not.)
- ½ teaspoon ground cinnamon (sounds odd, but trust me here)
- 2 cups beef broth (Bouillon cubes are fine—I never judge)
- Corn tortillas (Small or street-taco size are best; flour tortillas work in a pinch, but it’s not the same.)
- 1 ½ cups shredded Mexican cheese blend (or Monterey Jack, or whatever feels gooey and right)
- Chopped onion and cilantro to garnish (more for show but I always feel fancier adding them)
- Lime wedges (mandatory, in my humble opinion)
How To Make Shortcut Birria Tacos (Or: Don’t Panic At the Pot)
- Start by seasoning your beef well with salt and pepper. Don’t skimp. Brown it in a large Dutch oven or deep skillet with just enough oil to keep it from sticking. (This is where my kitchen starts smelling like something magical. Also, if smoke fills the house, you’re not alone—just turn down the heat a bit.)
- Toss in the chopped onion and garlic. Give it all a good stir, scraping brown bits. (Don’t worry if it looks a bit messy, you’re building flavor here!)
- Now dump in your chipotle peppers—break them up with your spoon if you can—and add chili powder, paprika, cumin, oregano, and cinnamon. (As I’m stirring I usually start wondering if I added too much cinnamon, but it evens out later.)
- Add the beef broth and bring to a little boil, then reduce to a simmer. Cover and let it gently burble away for about 1 ½ hours, until your beef wants to fall apart when you poke it with a fork. (If using a pressure cooker, you can get away with 35 minutes on high—I checked, multiple times.)
- Fish out the beef and shred it with two forks. At this point, I usually sneak a taste. Or two. No shame in being thorough, right?
- Ladle about a cup or so of the cooking liquid into a shallow bowl—you’ll use this to dip your tortillas. Return the shredded beef to the rest of the broth and keep warm on low.
- Heat a nonstick skillet or griddle (I use my trusty cast-iron but not required) over medium. Dip a tortilla quickly in the broth, slap it onto the pan, scatter with cheese and a generous pile of shredded beef, then fold it over. Cook until crisp, flipping if necessary. (The cheese sticking to the pan is, in my opinion, half the charm.) Repeat with remaining tacos. On second thought, start with just four at a time; otherwise, it gets a bit frantic.
- Serve hot, sprinkled with onion and cilantro, plus lime wedges for everyone. Dip the tacos in extra broth if you like – my son calls this "taco soup night" and insists on extra napkins for the table.
Some Notes Form My (Very Real) Kitchen
- The broth is gold. I save any extra in a jam jar for next-day rice—adds next-level flavor, promise.
- Corn tortillas break if they’re old or cold. If yours are, just microwave ’em wrapped in a damp towel for 30 seconds first.
- I once tried skipping the browning step. Bad idea. It tasted kinda flat (and even my mom noticed).
- If your pan gets too dry halfway through taco-frying, a splash of oil helps re-crisp everything.
Variations I’ve Tested (and a Flop)
- Once swapped half the beef for mushrooms—honestly not bad, if you’re into the rustic hearty thing. But I wouldn’t call it birria exactly.
- Added a spoonful of cocoa to the broth once ‘cause a friend swore by it. Decided, not my style, though you do you!
- Tried with store-bought rotisserie chicken for a “birria-ish” taco night—fast, but just not the same. Maybe save that for, like, taco emergencies?
Stuff You Might Need (but Here’s a Hack If You Don’t)
- I always use a Dutch oven, but a heavy pot or even a slow cooker works fine (just sear in a skillet first).
- Don’t have a griddle? A regular cast-iron or even a nonstick frying pan is totally OK. Camping stoves actually work surprisingly well too; found this out on a weird family vacation once.
- Two forks for shredding—no fancy claws necessary. Though if you’re curious, check out Serious Eats' method here.
How Do I Store These? (Short answer: I rarely have leftovers)
But if you do have leftovers, keep beef and broth together in an airtight container in the fridge up to 3 days. I separate the tortillas and cheese (they get weird in the fridge otherwise). They reheat best in a skillet, or if you’re in a real hurry, microwave with a damp towel. That said, these have never made it past lunch the next day around here.
How I Serve (With All the Fixin’s)
We go family-style: big platter of tacos, bowls of diced onions, handfuls of cilantro, and a parade of lime wedges on the side. Sometimes I also serve with sliced avocado or even a quick slaw if it’s a hot day. And, if it’s Friday, a round of Paloma cocktails doesn’t hurt.
Real Talk: Things I’ve Learned (Don’t Be Me)
- I once cranked the heat and thought the beef would cook faster. Nope. It just got tough and angry. Go low and slow, always.
- If you overload the pan with tacos, nothing browns—they just steam and you get floppy tacos. Do two to four at a time, even if it tests your patience.
- Bought pre-shredded cheese to save time and it literally did not melt. Next time, I’ll make the time to grate it myself, even if I grumble.
FAQ: Friends & Family Have Really Asked Me...
- Q: Can I make this in an Instant Pot?
A: Yup! Brown the beef on Sauté, toss everything in, then pressure cook for 35 minutes—natural release. It's a weeknight marvel, swear. - Q: Only got flour tortillas… will they work?
A: Will they taste good? Sure. Will they shred apart? Probably not. It's not tradition, but hey, better than nothing! - Q: Can I freeze leftovers?
A: Freeze the beef and broth—best in a ziploc or something with a tight lid. Tortillas, not so much (they get a bit sad-looking when thawed). - Q: How spicy are these?
A: Depends on how much chipotle and chili powder you throw in—I do half for the kiddo, full blast for everyone else. Taste and adjust; it's your kitchen. - Q: What if I don't have beef broth?
A: Chicken stock, veggie stock, or that Better Than Bouillon stuff all work. I once even used water in desperation. It was fine, though a bit less rich.
Before I forget, if you want to deep-dive into birria’s cultural roots (which is a journey worth taking), I recommend this episode from The Splendid Table—super fascinating and not just about tacos. Anyway, hope you give my shortcut version a whirl, and maybe, just maybe, you’ll find bits of the real deal magic in your kitchen…even on a Tuesday.
Ingredients
- 1.5 lbs beef chuck roast, cut into chunks
- 2 cups beef broth
- 1 cup store-bought red enchilada sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 8 corn tortillas
- 1.5 cups shredded mozzarella or Oaxaca cheese
- Chopped fresh cilantro and chopped onion, for garnish
- Lime wedges, for serving
Instructions
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1In a large pot or Dutch oven, add beef chunks, beef broth, enchilada sauce, chopped onion, garlic, cumin, and oregano. Stir to combine.
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2Bring to a boil, then reduce heat and simmer uncovered for about 35-40 minutes, until the beef is tender and pulls apart easily.
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3Remove beef from the pot and shred with two forks. Return shredded beef to the pot and stir into the broth.
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4Heat a skillet over medium heat. Dip each tortilla into the consommé, then place in the skillet. Top with shredded cheese and beef, fold, and cook both sides until crispy and cheese is melted.
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5Serve tacos garnished with chopped onion, cilantro, and a squeeze of lime. Serve extra consommé on the side for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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