SHORTCUT BEEF BIRRIA TACOS

5 from 2 votes

Shortcut Beef Birria Tacos are an instant fix for a trip to Mexico. Filled with juicy, shredded beef made using my Viral Chuck Roast method, then topped simply with onions and cilantro, these tacos will become a family favorite recipe!

Prep Time15

Cook Time4 30

Total Time4 45

Course: Main Course

Cuisine: Mexican, Southwest

Keyword: Beef tacos, Birria tacos, Chuck Roast, Chuck Roast Recipes, Dutch oven recipes, Tacos

Servings:

Author: Olivia Adriance

Ingredients

Beef:

(1) 3-4 pound chuck roast

Birria Sauce:

1 onion, diced small
6 cloves garlic, peeled and smashed
16 ounces beef bone broth
(1) 10-ounce can tomatoes with green chiles
(1) 7-ounce can chipotle peppers in adobo (see Note 2)
1 tablespoon apple cider vinegar
1 tablespoon cracked black pepper
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
3 bay leaves

For Serving:

Corn tortillas
Chopped white onion
Chopped fresh cilantro
Fresh lime juice

Instructions

Preheat the oven to 325°F.
To a large casserole dish or Dutch oven, add all of the birria sauce ingredients. Leave the chipotle peppers whole, as they will eventually be removed.
Place the chuck roast into the dish. If your roast is thick and mostly sticking out of the sauce, cut it into smaller pieces so that most of the meat is submerged.
Cover the Dutch oven with a lid and braise for approximately 3 to 4 hours, depending on the size of your roast. (See Note 1).
Remove the roast from the oven and see if it shreds apart easily with a fork. If not, cover and return to the oven for another 30 minutes or so.
Raise the oven temperature to 425°F.
Using a large spoon or measuring cup, remove some of the rendered fat. Then remove the bay leaves and the whole chipotle peppers.
Shred the meat using two forks.
Toss the shredded meat around in the delicious sauce and place it back in the oven, uncovered, for 20 to 25 minutes or until you see some nice crispy ends.
While the roast is finishing, warm the tortillas and chop your onion and cilantro.
Serve the beef birria in a warm tortilla with a bit of chopped onion, cilantro, and a squeeze of lime. ENJOY!

Notes

Note 1: The cooking time will vary based on the size of the roast. It’s typically 1 hour per pound of meat.

Note 2: Be sure to leave the chipotle peppers whole since you’ll want to fish them out before serving.

Note 3: While I love this beef birria in a tortilla, you can also make a delicious taco bowl with the meat. Serve with cooked white rice, chopped onion, cilantro, and any other toppings such as avocado or dairy-free cheese.

Note 4: Also, this can be made in an Instant Pot or Crock Pot! Follow the same steps and cook on low heat until the meat is fork-tender.

Nutrition