Description
Delicious and tender Birria Tacos filled with succulent beef, melted cheese, and vibrant toppings that bring a taste of Mexico to your table.
Ingredients
Scale
- 1 1/2 lbs beef roast (chuck roast/pot roast)
- 1/4 cup avocado oil
- 1 large onion (sliced)
- 2 tsp sea salt
- 2 tsp chipotle chili powder
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp dried garlic
- 1 tsp dried onion
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp dried oregano
- 4 to 5 cups water
- 12 small tortillas (corn or wheat)
- 2 cups grated mozzarella cheese
- 5 oz Queso fresco (crumbled)
- Oil (for frying)
- 1/3 cup chopped fresh cilantro
- 1 small red onion (sliced)
- Limes (cut into wedges)
- 1/2 head green and/or red cabbage
- 3 tbsp chopped fresh cilantro
- Juice from 1 to 2 limes
- 1 tbsp avocado oil
- Sea salt (to taste)
Instructions
- Combine the sea salt, chipotle chili powder, cumin, black pepper, garlic, onion, smoked paprika, coriander, and oregano in a bowl.
- Rub this spice mixture all over the beef roast and let marinate overnight, if possible.
- Heat the avocado oil in a Dutch oven over medium heat, then sear the beef on all sides until a crust forms.
- Choose a cooking method: Slow Cooker (8 hours on low), Instant Pot (60 minutes on high), or Stovetop (about 3 hours on low).
- Remove the beef, shred it, and strain the broth for dipping.
- Heat oil in a skillet over medium heat, dip tortillas briefly in the reserved broth, and cook until warm.
- Flip tortillas, add shredded beef and mozzarella, and cook until crispy.
- Serve with broth for dipping, garnished with queso fresco, cilantro, and lime wedges.
Notes
Make-ahead tip: Prepare the beef and broth a day in advance for deeper flavor. You can also customize toppings according to taste.
Nutrition
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg