Beef Birria Tacos
Beef Birria Tacos have become a go-to for anyone who loves deep, slow-cooked flavor with a crispy, cheesy bite. The key to great birria tacos is in the seasoning, and our Spanglish Asadero Birria Seasoning makes it easy. Our mix of chilis, spices, tomato, and sea salt gives the meat that signature taste, whether you're braising short ribs, chuck roast, or brisket.
Once the beef is tender, it's all about the dip. Coat the tortillas in the rich broth before crisping them on a hot pan, then add fresh onions and cilantro before dunking each taco into that flavorful consommé.
Beef Birria Tacos have become a go-to for anyone who loves deep, slow-cooked flavor with a crispy, cheesy bite. The key to great birria tacos is in the seasoning, and our Spanglish Asadero Birria Seasoning makes it easy. Our mix of chilis, spices, tomato, and sea salt gives the meat that signature taste, whether you're braising short ribs, chuck roast, or brisket.
Once the beef is tender, it's all about the dip. Coat the tortillas in the rich broth before crisping them on a hot pan, then add fresh onions and cilantro before dunking each taco into that flavorful consommé.
Ingredients
Beef Birria Recipe:
3 lb chuck roast
2 Tbsp of Spanglish Asadero Beef Birria Seasoning
2 Tbsp of olive oil
1 medium white onion, chopped
3 garlic cloves, finely chopped
3 Cups beef stock
For Birria Tacos:
1 10 pack of corn tortillas
1 large yellow onion chopped for topping
1 bunch cilantro chopped for topping
Consommé for dipping
Instructions
Season the meat: Take the 3 lb of chuck roast and season both sides evenly with the Spanglish Beef Birria seasoning, making sure it covers all parts of the meat for full flavor.
Prepare the Dutch oven: Heat the olive oil in a large Dutch oven over medium-high heat until hot but not smoking.
Sear the roast: Place the seasoned chuck roast in the hot Dutch oven and sear each side until browned, about 4–5 minutes per side. Browning the meat helps lock in flavor and create a delicious crust.
Add the garlic and onions.
Add beef stock: Pour 3 Cups of beef stock into the Dutch oven, ensuring the liquid partially covers the meat. Bring to a gentle simmer.
Cook the birria: Cover the Dutch oven and reduce the heat to low. Cook slowly for about 2½-3 hours, or until the meat is tender and easily shreds with a fork. Stir occasionally and check the liquid levels, adding more stock if needed to keep the roast partially submerged.
Shred the beef: Once tender, remove the beef from the Dutch oven and shred with two forks. Return the shredded beef to the pot to soak up any remaining juices and flavors, reserving some of the birria liquid for dipping.
Warm up a griddle or pan and lightly spray with oil.
Dip the tortillas in the reserved birria liquid quickly on both sides.
Lay the tortillas on the griddle or pan and immediately begin adding desired toppings, or remove the tortilla and top with the birria beef.
Garnish with chopped onions and cilantro.
Fold the taco and plate.
Remove from the pan and set on the serving platter. Continue with the rest.
Serve the tacos with consommé on the side for dipping — dunking the crispy taco into the savory, spiced broth takes the whole experience up a notch!
Serve with a wedge of lime on the side. Squeeze the lime over the taco for a zesty kick.
