Birria Beef Tacos

birria tacos

These Beef Birria tacos, inspired by my chilaquiles salsa, are next level. Braised barbacoa beef fried on a griddle in a smoky salsa, with enough cheese to make it interesting. Feel free to make these birria tacos your own with the toppings (hot sauce and pickled jalapenos are a nice touch). A nice cast iron griddle is recommended for this one, which will help seal in the flavor at the end (this is what I use for, everything). Either way, bring extra napkins and a big appetite, because these birria tacos will go fast…

birria tacos
Print Pin
5 from 5 votes

Beef Birria Tacos

Barcaboa on another level
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 4 hours
Servings 15 tacos
Author Jim


  • 3-4 pound chuck roast
  • 1 Onion , divided
  • 14 ounces fire roasted tomatoes
  • 2 chipotle peppers in adobo
  • 4 cloves garlic
  • 1 tablespoon ancho chili powder (or chili powder)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 cup orange juice
  • 2 tablespoons vegetable oil , divided
  • 15 corn tortillas
  • 3 cups jack cheese (optional)
  • 1 Cup Fresh cilantro


  • Roughly chop the onion, reserving 1/4 for future use. Place large saucepot over high heat. Add in 1 tablespoon of vegetable oil and char the onion for 2-3 minutes. Add in tomatoes, chipotles, garlic, ancho, oregano, salt, orange juice, and cumin. Bring to a simmer and cook for 15 minutes. Once cooked, cool salsa, move to blender, and process until smooth.
  • Set oven to 275 deg F. In a large oven proof dutch oven or large pot, place over high heat. Add in one tablespoon of the oil and sear beef on all sides, ~8-10 minutes total.
  • Once beef is seared, add in enough salsa to just cover. Bake covered for 2.5-3 hours, then remove lid and cook until beef is very fork tender. Remove beef to cool, leaving the cooking liquid.
  • To make tacos: place a non stick griddle over medium heat. Dip a tortilla into the cooking liquid and place flat onto the heat. Top with a small handful of cheese, then meat. Fold over and cook 2-3 minutes a side or until just crisp. Some cheese will leak out, this is encouraged. Serve each taco with a bit of reserved onion (diced) and chopped cilantro… if you can wait long enough (like I clearly couldn't in the picture).


Serving: 1taco | Calories: 210kcal

Recommended Recipes

All rights reserved. All information for entertainment purposes only. All likeness to any other recipe is completely accidental, and all requests to modify any recipe should be sent to No information on this site is intended to cure/treat/diagnose any disease. Any posted calorie count is an auto generated estimate and will vary for your food. Privacy Policy and Terms of service at: