Birria tacos made better? Yes there's a way to do it!

Ingredients

• 2 lb Beef Chuck Roast (cut into 1‑inch cubes; trim excess fat)
• 2 Tbsp Olive Oil (for searing)
• 1 Onion (medium, diced)
• 4 cloves Garlic (minced)
• 1 Tbsp Cumin (ground)
• 2 Tbsp Chili Powder
• 1 Tbsp Paprika (smoked preferred)
• 2 cup Beef Broth (low‑sodium)
• 8 Corn Tortillas (12‑inch, fresh)
• 1 Lime (cut into wedges for serving)
• 1/4 cup Cilantro (chopped, optional garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep the Beef

   Pat the beef cubes dry with paper towels, then season generously with salt and black pepper.

   Time: PT5M

2. Toast the Spices

   Heat a dry skillet over medium‑high heat for 30 seconds, add cumin, chili powder, and paprika, and stir constantly for 15‑20 seconds until fragrant. Transfer to a small bowl.

   Time: PT1M

3. Sear the Beef

   Add olive oil to the cast‑iron skillet and heat over high heat until shimmering. Working in batches, add the beef cubes and sear without moving for about 2 minutes per side until a deep brown crust forms.

   Time: PT6M

   Temperature: 450°F

4. Build the Braising Base

   Remove the seared beef and set aside. In the same skillet, add diced onion and sauté 3 minutes until translucent, then add minced garlic and cook 30 seconds. Sprinkle the toasted spices over the vegetables and stir for another 15 seconds.

   Time: PT4M

5. Deglaze and Transfer

   Pour 1 cup of beef broth into the skillet, stirring to dissolve the fond. Transfer the mixture, along with the seared beef, into the Dutch oven.

   Time: PT2M

6. Add Remaining Liquid

   Add the remaining 1 cup of beef broth to the Dutch oven, give everything a gentle stir, and bring to a low simmer.

   Time: PT5M

7. Slow Cook the Beef

   Cover the Dutch oven and let the beef cook on low heat for 2 hours, or until the meat is fork‑tender and easily shreds.

   Time: PT2H

8. Shred the Beef

   Remove the pot from heat. Using two forks, shred the beef into bite‑size pieces, mixing it back into the sauce.

   Time: PT5M

9. Warm the Tortillas

   Preheat a baking sheet in the oven at 350°F. Place tortillas on the sheet and warm for 30 seconds, then remove.

   Time: PT1M

   Temperature: 350°F

10. Quick‑Dip for Crunch

    Hold a tortilla over a shallow dish of hot oil (just enough to coat the surface) and dip for a rapid 1‑2 seconds, then lift and let excess oil drip off onto a paper towel. The fat rises to the top, so the quick dip captures just enough grease for a crunchy bite.

    Time: PT2M

11. Assemble the Tacos

    Fill each crunchy tortilla with a generous spoonful of shredded beef, top with chopped cilantro, a squeeze of lime, and any additional toppings you like.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

28 g

Carbohydrates

45 g

Fat

22 g

Fiber

5 g