How to Make the Best Birria Tacos

Ingredients

• 2 lb Chuck Roast (trimmed and cut into large chunks)
• 1 lb Short Ribs (bone‑in, cut into pieces)
• 1 tsp Salt (kosher salt)
• 1 tsp Black Pepper (freshly ground)
• 6 cup Beef Broth (low‑sodium)
• 3 Bell Peppers (mixed colors, stems and seeds removed)
• 7 clove Garlic (minced)
• 0.5 Onion (medium, diced)
• 1 Bay Leaf (whole)
• 1 Tomato (large, diced)
• 0.5 Chicken Bouillon Cube (half a cube (≈½ tsp))
• 1 tsp All-Purpose Seasoning "Mars Dust" (all‑natural seasoning blend)
• 8 Corn Tortillas (6‑inch, warmed)
• 1 cup Shredded Mexican Blend Cheese (grated)
• 0.25 cup Fresh Cilantro (chopped)
• 0.25 Onion (for topping) (thinly sliced)
• 1 cup Consommé (beef broth) (reserved from cooking liquid)

Instructions

1. Season and Sear the Meat

   Pat the chuck roast and short ribs dry, season generously with salt and pepper, then sear in the Dutch oven over medium‑high heat until all sides are browned, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

2. Deglaze with Beef Broth

   Add 2 cups of beef broth to the pot, scraping up the browned bits (fond) from the bottom. Let it simmer for 2 minutes.

   Time: PT2M

   Temperature: medium heat

3. Prep the Pepper‑Garlic Vegetables

   Remove stems and seeds from the bell peppers, then dice them. Mince the remaining garlic cloves, dice the half onion, and dice the tomato.

   Time: PT10M

4. Simmer the Vegetables

   Add the diced peppers, garlic, onion, bay leaf, tomato, and the remaining 4 cups of beef broth to the pot. Bring to a low simmer and cook until the peppers are very soft, about 15 minutes.

   Time: PT15M

   Temperature: low simmer

5. Blend and Strain the Sauce

   Transfer the simmered vegetable mixture to a blender. Add half a chicken bouillon cube, the two extra garlic cloves, the Mars Dust seasoning, and 2 cups of beef broth to help blend. Blend until smooth, then pour through a fine mesh strainer back into the pot, discarding the pulp.

   Time: PT5M

6. Slow‑Cook the Beef

   Return the seared meat to the pot with the strained sauce. Cover and cook on low heat (or set a slow cooker to low) for about 3 hours, or until the meat falls apart easily.

   Time: PT3H

   Temperature: low heat

7. Shred the Beef

   Remove the meat from the pot, let it cool slightly, then shred with two forks. Return the shredded beef to the pot and stir to coat with sauce.

   Time: PT10M

8. Prepare Toppings

   Chop cilantro, grate cheese, and thinly slice the topping onion. Set aside in small bowls.

   Time: PT5M

9. Crisp the Tacos

   Heat a skillet over medium heat. Warm a tortilla briefly, then add a generous spoonful of shredded beef, sprinkle cheese, cilantro, and onion. Press lightly and flip, cooking until the tortilla is golden and the cheese melts, about 5 minutes total.

   Time: PT5M

   Temperature: medium heat

10. Serve with Consommé

    Arrange the crispy tacos on a plate, drizzle with a little of the reserved consommé, and serve the remaining broth in a small bowl for dipping.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

32 g

Carbohydrates

38 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chuck Roast: Beef brisket
• Instead of Short Ribs: Beef shank
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Beef Broth: Vegetable broth
• Instead of Bell Peppers: Poblano peppers
• Instead of Garlic: Garlic powder
• Instead of Onion: Shallots
• Instead of Bay Leaf: Thyme
• Instead of Tomato: Canned diced tomatoes
• Instead of Chicken Bouillon Cube: Vegetable bouillon
• Instead of All-Purpose Seasoning "Mars Dust": Taco seasoning
• Instead of Corn Tortillas: Flour tortillas
• Instead of Shredded Mexican Blend Cheese: Cheddar cheese
• Instead of Fresh Cilantro: Parsley
• Instead of Onion (for topping): Green onion
• Instead of Consommé (beef broth): Beef stock

Equipment Needed

• Large Dutch Oven or Heavy Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Blender
• Fine Mesh Strainer
• Tongs
• Skillet
• Measuring Cups and Spoons
• Plate for serving

Critical Steps — Do Not Skip

• Sear the meat to develop deep flavor.
• Blend and strain the pepper‑garlic mixture for a smooth sauce.
• Slow‑cook the beef until it is fork‑tender and shreds easily.
• Crisp the tortilla with fillings without burning.

Chef Tips from the Video

• For extra smoky flavor, add a pinch of smoked paprika to the seasoning blend.
• Toast the corn tortillas on a dry skillet for 15 seconds each side before adding fillings for a sturdier taco shell.
• Use a mixture of cheddar and Monterey Jack for a richer melt.

Troubleshooting

Storage

Refrigerator: Store shredded beef and sauce in separate airtight containers for up to 3 days.

Freezer: Freeze beef and sauce in freezer‑safe bags for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave tacos or broth at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the beef and sauce up to 2 days ahead; refrigerate and reheat before assembling tacos.
• Reserve the consommé and freeze in ice‑cube trays for quick use later.
• Pre‑chop cilantro and onion; store in airtight containers in the fridge.

Frequently Asked Questions