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Birria Tacos

Juicy, tender beef served with melted cheese in crispy tortillas. This step-by-step recipe will help you create the best Birria Tacos.

Birria tacos on a serving plate.

What will I need for this recipe?

Chuck Roast – Chuck roast is ideal for Birria Tacos due to its marbling, which renders down during slow cooking, creating tender, juicy, and flavorful meat.

Yellow Onions – Yellow onions balance the flavor, adding sweetness and depth to the dish as they caramelize during cooking.

Garlic – Garlic adds a sweet, savory, and slightly nutty taste when cooked.

Seasonings – To add more flavor into the dish the chuck roast is pressure cooked with dried oregano, ground cumin, chili powder, salt, black pepper, cinnamon, and bay leaves.

Beef Broth – Cooking chuck roast in beef broth enhances its flavor, keeps the meat moist, and adds richness to the dish.

Tomato Paste – The tomato paste adds color and depth to the dipping sauce that is served with the tacos.

Dried Chilies – For this dish I use dried guajillo, ancho, and chile de arbol chilies. Using a blend of these chilies brings so much flavor to the Birria Tacos. They are all a mild to moderate heat level so they are ideal for this dish.

White Corn Tortillas – White corn tortillas are used for their authentic flavor, sturdy texture, and will complement the rich and bold flavors of this dish.

Cheese – To bring the Birria Tacos together I use a mix of Oaxaca Cheese and Monterey Jack Cheese. Both will melt easily and add the perfect texture to the dish. You can use as much as you would like on your tacos!

Optional Toppings – To add a little extra something to the dish you can use chopped cilantro, diced onions, and lime wedges. 

How to make Birria Tacos

Pressure Cook the Chuck Roast

Prepare the beef chuck roast by cutting into 2 inch chunks. Season with salt and pepper to taste. Optional: In the pressure cooker sear the beef on both sides until browned.

Take the dried peppers and remove the seeds. Then, lightly toast the dried peppers, onion, and garlic to enhance the flavor of the peppers.

In the pressure cooker, combine the beef chuck roast, chopped onion, minced garlic, dried oregano, ground cumin, chili powder, salt, black pepper, beef broth, diced tomatoes, cinnamon, bay leaves, and peppers.

Close the pressure cooker lid and set it to high pressure. Cook for 60 minutes

Shred the Beef

Once the cooking time is up, allow the pressure to release naturally for about 15 minutes, then manually release any remaining pressure

Carefully remove the beef from the pressure cooker and shred it using two forks

Next, remove the onions, garlic, and peppers from the pressure cooker and add to a blender. Add tomato paste and blend on high for 2-3 minutes or until combined. This will make a dipping sauce to serve with your tacos.

Then remove the broth from the pressure cooker and run it through a mesh strainer and into a large bowl. This will give you a smooth consome with no lumps.

Put it all together

Heat a skillet over medium-high heat Dip your tortillas in sifter consome and lightly toast the corn tortillas on both sides

Fill each tortilla with the shredded beef , cheese, and top with your favorite optional toppings, such as chopped cilantro, diced onions, and a squeeze of lime juice.

Serve the delicious Birria Tacos hot and enjoy!

Birria tacos on a serving plate.

Birria Tacos

Juicy, tender beef served with melted cheese in crispy tortillas. This step-by-step recipe will help you create the best Birria Tacos.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 95 kcal

Equipment

  • Pressure Cooker

Ingredients
  

  • 5 LB Chuck Roast
  • 2 Yellow Onions Chopped
  • 6-8 Cloves Garlic Minced
  • 2 TBSP Dried Oregano
  • 2 TSP Ground Cumin
  • 2 TSP Chili Powder
  • 2 Cinnamon Sticks
  • 2-3 Bay Leaves
  • 1 TSP Salt
  • 1/2 TSP Black Pepper
  • 6-8 Cups Beef Broth
  • 1 TBSP Tomato Paste
  • 4-6 dried guajillo, ancho, and chile de arbol chilies stems and seeds removed
  • White Corn Tortillas
  • Oaxaca Cheese Topping
  • Monterey Jack Cheese Topping
  • Chopped Cilantro Optional Toppings
  • Diced Onions Optional Toppings
  • Lime Wedges Optional Toppings

Instructions
 

  • Prepare the beef chuck roast by cutting into 2 inch chunks. Season with salt and pepper to taste. Optional: In the pressure cooker sear the beef on both sides until browned.
  • Take the dried peppers and remove the seeds. Then, lightly toast the dried peppers, onion, and garlic to enhance the flavor of the peppers.
  • In the pressure cooker, combine the beef chuck roast, chopped onion, minced garlic, dried oregano, ground cumin, chili powder, salt, black pepper, beef broth, diced tomatoes, cinnamon, bay leaves, and peppers.
  • Close the pressure cooker lid and set it to high pressure. Cook for 60 minutes
  • Once the cooking time is up, allow the pressure to release naturally for about 15 minutes, then manually release any remaining pressure
  • Carefully remove the beef from the pressure cooker and shred it using two forks
  • Next, remove the onions, garlic, and peppers from the pressure cooker and add to a blender. Add tomato paste and blend on high for 2-3 minutes or until combined. This will make a dipping sauce to serve with your tacos.
  • Then remove the broth from the pressure cooker and run it through a mesh strainer and into a large bowl. This will give you a smooth consome with no lumps.
  • Heat a skillet over medium-high heat Dip your tortillas in sifter consome and lightly toast the corn tortillas on both sides
  • Fill each tortilla with the shredded beef , cheese, and top with your favorite optional toppings, such as chopped cilantro, diced onions, and a squeeze of lime juice.
  • Serve the delicious Birria Tacos hot and enjoy!

Notes

Also, note that the pressure cooker is not the only option to cook these. You can replace the pressure cooker by placing all the same ingredients in a large Dutch oven and into a 325 degree oven for 2-3 hours, checking each hour for tenderness of the meat. The cook time could be longer depending on how large the portions of meat are.
Keyword Birria Tacos

FAQ

Can you use an Instant Pot instead of a Pressure Cooker?

Absolutely! Simply set your instant pot to high and pressure cook for 20 minutes per pound of chuck roast. This will be about 60 minutes to pressure cook.

Can you make the dish spicier?

I use dried Guajilo Chilies but you can always use different chilies to make the dish spicier.

How can I store the leftovers?

The leftover beef can be stored in an air-tight container in the fridge for 3-5 days. It can also be frozen for up to 3 months in a gallon size freezer bag.

I Hope You Enjoy This Recipe!

If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on InstagramFacebook, and Pinterest! I love seeing my recipes come to life in your kitchen!

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