Chuck Roast Birria Taquitos
These Chuck Roast Birria Taquitos take slow-cooked, deeply flavorful birria and transform it into a crispy, handheld favorite. Chuck roast and short ribs are seared and braised low and slow in a rich, chile-infused broth made with guajillo and ancho chiles, Spanglish Asadero Birria Seasoning, and warm spices until fall-apart tender. The shredded birria is rolled into corn tortillas with cheese and fried in beef tallow until perfectly crisp, then topped with fresh guacamole, jalapeño lime crema, and cotija cheese.
Served with a side of rich consommé for dipping, these taquitos deliver every layer of classic birria flavor in one crunchy, craveable bite — perfect for a weekend cookout or whenever you want to turn birria into something a little different.
These Chuck Roast Birria Taquitos take slow-cooked, deeply flavorful birria and transform it into a crispy, handheld favorite. Chuck roast and short ribs are seared and braised low and slow in a rich, chile-infused broth made with guajillo and ancho chiles, Spanglish Asadero Birria Seasoning, and warm spices until fall-apart tender. The shredded birria is rolled into corn tortillas with cheese and fried in beef tallow until perfectly crisp, then topped with fresh guacamole, jalapeño lime crema, and cotija cheese.
Served with a side of rich consommé for dipping, these taquitos deliver every layer of classic birria flavor in one crunchy, craveable bite — perfect for a weekend cookout or whenever you want to turn birria into something a little different.
Ingredients
Birria:
3 lb chuck roast
1½ lb short ribs
Salt
5 Roma tomatoes
1 white onion (quartered)
6 garlic cloves
4 guajillos + 4 anchos (seeded)
2 Cups water
3–4 Cups beef broth
1 cinnamon stick
2 bay leaves
Jalapeño Lime Crema:
2 Cups Mexican crema
1–2 jalapeños
¼ Cup cilantro
Juice of 2 limes
Guacamole:
4 avocados
1 Roma tomato
¼ onion
2 garlic cloves
1 jalapeño
¼ Cup cilantro
1–2 limes
To assemble:
Corn tortillas
Shredded birria
1 Cup beef tallow
Cotija
Chopped cilantro
Shredded iceberg
Diced white onion
Instructions
Salt the beef. Sear in a Dutch oven over direct heat until deeply browned. Remove and keep the fond.
Add a heat deflector. In the same pot, add oil, tomatoes, onion, garlic, chiles, seasoning, and water. Cover and cook for 20 minutes.
Blend the mixture smooth, then strain back into the pot.
Add the beef, broth, cinnamon, and bay leaves. Cook at 275°F over indirect heat for 5–6 hours, until tender. Shred the meat.
Blend the crema ingredients until smooth.
Make the guacamole: mash and mix all ingredients, then season to taste.
Strain the consommé and top with diced onion and cilantro.
Build the taquitos with tortilla, birria, diced onion, cilantro, and cheese, then roll tightly.
Fry in beef tallow until crispy.
Plate over lettuce. Top with guacamole, crema, cotija, and cilantro. Serve with consommé for dipping.
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